By / Last Modified On August 2, 2023
These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.
You can bake up a batch of these perfect homemade gluten-free vanilla cupcakes in no-time.
If you like these Gluten-Free Vanilla Cupcakes, you might also like my Gluten-Free Chocolate Cupcakes.
They are simple to make and bursting with chocolate flavor. I've also recently updated the photos for my Gluten-Free Lemon Cupcakes. If you're a lemon fan, you're going to love them.
For more cupcakes and desserts please visit my Gluten-Free Desserts.
Gluten-Free Vanilla Cupcakes
These are seriously the most incredible, better-than-bakery style Gluten-Free Vanilla Cupcakes! They've been shared thousands of times and people come back weekly to tell me how amazing they are.
I've been making these gluten-free cupcakes for years and this is the third time I have redone the photos.
I really want you guys to see how lovely they are and be excited about how amazing they taste. Just read the comments below. You will fall in love with these cupcakes.
Here's an old photo that I took of these gluten-free cupcakes. You can see how perfect the texture is.
Gluten-Free Vanilla Cupcake Recipe
I use vanilla bean paste these days, but you can easily use Rodell's vanilla extract. Rodelle Vanilla Paste is my newest favorite item to bake and cook with and that's why I use it in my vanilla cupcakes.
Now that I've tried it, I may never go back to extract again. It has such a deep, rich flavor and it's never too much.
I do love Rodelle's Vanilla Extract, but the paste is dreamy, especially in these Gluten-Free Vanilla Cupcakes.
When I first developed this gluten-free cupcake recipe, I used vanilla extract, so please don't think that you have to use vanilla bean paste.
Extract lends a lovely flavor too. You are going to love it in these gluten-free vanilla cupcakes.
Gluten-Free Cupcakes
I have been working on perfecting my gluten-free vanilla cupcake recipe since 2010. It's not that it's a complicated recipe or anything.
I usually work on new recipes, not improving old ones.
My old gluten-free cupcake recipe was fine but I wanted a better texture. I wanted it to be fluffy and crumbly at the same time.
I made these Gluten-Free Vanilla Cupcakes a couple of times in January for one of my daughters birthday's.
Finally the last time I made them I found the right amount of ingredients to get the exact flavor and texture that I had been dreaming about.
From frosting to cake, they are now perfect. They're buttery (even though dairy-free), tender, crumbly, and have the perfect amount of vanilla.
And guess what? These gluten-free vanilla cupcakes only cost about $5 to make a dozen of them! Can you imagine what you'd pay at a bakery for these? They are easy and you can make them yourself.
Looking for a gluten-free vanilla extract? We found this popular extract, made from ethically-sourced vanilla bean pods.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
How to make gluten-free cupcakes
There are a couple of tips and tricks to getting the right texture with gluten-free cupcakes.
First, you have to follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.
Follow more Dairy Free Gluten Free Recipes.
Second, you want to mix at the right time and not over-mix.
Why did my cupcakes explode?
First off, you may have overfilled the cupcake wells. Never fill more then ¾ of the way full, and it’s best to stick to around ⅔’s of the way full. I use a ¼ measuring cup to fill mine.
Another reason could be that you added too much leavening agent, or that you are at higher elevation.
Baking powder tends to work twice as hard at higher elevations. Consider cutting your baking powder in half if you are at a higher elevation.
All those tips are relevant to most cupcake recipes, not just these Gluten-Free Vanilla Cupcakes.
Why did my cupcakes sink?
There are several reason why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture.
This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it's had a chance to set up.
Looing for an extra special treat? Use these cupcakes to make birthday cake ice cream.
Did you make these gluten-free vanilla cupcakes? Stop back by and let me know what you thought of this gluten-free vanilla cupcake recipe.
Gluten-Free Vanilla Bean Cupcakes
These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.
Ingredients
For the cupcakes:
- ½ cup (4 oz.) vegetable oil (or oil of choice)
- ¾ cup (160g.) granulated sugar
- 2 large eggs, room temperature
- 1 ¼ cups (180g.) all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- ¼ teaspoon salt
- 1 ¾ teaspoons baking powder
- ½ cup (4 oz.) dairy-free milk (or dairy milk)
- [2 teaspoons gluten free vanilla extract (or vanilla bean paste)
- ]
For the frosting:
- ½ cup (4 oz.) dairy-free butter (or dairy butter), room temperature
- 1 teaspoon gluten free vanilla extract
- 3 cups (360g.) powdered sugar
- 2 tablespoons dairy-free milk (or dairy milk)
Instructions
- For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
- Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
- Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
- Beat in additional dairy-free milk if needed to obtain desired constancy.
- Frost and enjoy!
Notes
- You can use regular milk and butter in this recipe if you don't need to eat dairy-free.
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
- This recipe makes 12 standard sized cupcakes. You can double the recipe to make 24.
- To Store: These cupcakes can be stored in a covered container at room temperature for up to 3 days. You can also store them in the fridge if you prefer, but you'll want to let them come to room temperature so that the frosting softens before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
-
Gifbera Bright Rainbow Standard Cupcake Liners Solid Colorful Paper Baking Cups 400-Count -
Amazon Basics Nonstick Round Muffin Baking Pan, 12 Cups, Set of 2, Gray
-
KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
-
Native Vanilla - Extracts Made from Premium Vanilla Bean Pods‚ For Chefs and Home Cooking, Baking, and Dessert Making (Vanilla, 8 Fl Oz (Pack of 1))
-
Clabber Girl Gluten Free Baking Powder 8.1 Ounce
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
Nutrition Information:
Yield:
12Serving Size:
1 cupcake w/frostingAmount Per Serving: Calories: 73Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 66mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Ren
Hi! I'm baking these for my friend's daughter's bday next weekend. I'll be out of town so I was thinking baking Wednesday night and frosting them Thursday morning. The party is on Saturday. Can I keep them in the fridge in the mini cupcake plastic containers that can be sealed? Thanks.
Wendy Stoltz
Hi Ren,
Gluten-free cupcakes last 5 days in the refrigerator. I would seal them up nicely so they don't dry out. Alternatively, you can bake, let them cool and then freeze them. Take them out on the day and frost them.
Karen
Perfect! TYSM for replying =)
Lucy Westbury
I’ve made these today and they’re AMAZING. Can I just ask as couldn’t find it in your blog, what’s the reason you use oil and not butter in the cake mix?
Wendy Stoltz
Hi Lucy. Oil makes the cupcakes moist and is far more reliable to use. Oil remains liquid at room temperature while butter solidifies.
Jme
Have you tried this with coconut oil or coconut milk?
Wendy Stoltz
Hi Jme,
I have tried it with coconut milk.
Ilene
Hello! Can this mix be made into a small cake, perhaps in a 8-9” pan? Just wondering if anyone has tried that instead of individual cupcakes. I absolutely LOVE this recipe, it’s my go-to for cupcakes! 🙂 thank you!
Wendy Stoltz
Hi Ilene,
With a few modifications and adjustments, you can adapt this recipe. You need to adjust the baking time, you may need to add more liquid to the batter to make it pourable, or you may need to adjust the leavening agents to ensure that the cake rises properly. I, unfortunately, have not tested it, but I have given you advice if you decide to try it. Let us know. Alternatively, try this cake https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake it is also good!
Andrea Gardner
I tested it and changed nothing. I put 450g of cake in each pan and they baked up nicely. Gave me 9 cupcakes to be left over as well.
Wendy Stoltz
Hi Andrea,
Baking can be unpredictable when adjusted from the original intent. Glad it worked out for you.
Susan
Do you think it will be possible to add a filling, like strawberry preserves?
Wendy Stoltz
Hi Susan,
Definitely, sounds good!
Ayisha
Hiya!
I want to use this recipe for a bake-off at work, however I'm from the UK and don't have the flour you've listed. I do have a gluten free blend (Rice Flour, Potato Starch, Maize Flour) do I need to add xanthan gum? Or make any other adjustments to the recipe?
Thank you!
Wendy Stoltz
Hi Ayisha,
You can buy the flour on Amazon if you like. If the flour blend doesn't have added xanthan then yes, you need to add it in. I have not tested the recipe with that type of flour. I would suggest you do a trial run and let us know.
Rachel
Has this recipe been tried with King Arthur measure for measure?
Wendy Stoltz
Hi Rachel,
I haven't, I used Bob's Red Mill. It should however work.
KP
Hey! Could I use an egg substitute for this recipe for egg allergies?
Wendy Stoltz
Hi KP,
I have not used an egg replacer. Give it a try and let us know.
Linz
I know this is a few months old but I’ve just made this recipe and I’m also in the uk i used doves self raising and added 1/4 xantham 🙂 I also made a cake with the same recipe and it was just as good as the cupcakes I made no adjustments 🙂
Wendy Stoltz
Thank you, Linz, for sharing your experience with this recipe! It's great to hear that you could make the recipe work using Dove's self-raising flour. It's always helpful for others to hear about other flours.
Katie
Holy crap, these are the best gluten free anything I’ve had so far. To get 12 gluten free cupcakes in my city from a bakery is $70 and to be honest they’re still subpar. This recipe BLOWS THEM OUT OF THE WATER. My god, great job. I’m not even a great baker and these came out AMAZING. 10 stars. Can t wait to make more for my birthday in 3 weeks!
Wendy Stoltz
Thanks Katie, so glad you really enjoyed these.
Teresa
Hi, I made these but noticed the flour stated 1 1/4 cup flour (180g) but my scale measured 180g at 1 cup of the Bob's Red Mill 1 to 1 flour. Is that the flour you used too?
Wendy Stoltz
Hi Teresa, yes I used 1 to 1 flour and it is 180g. How did you measure out the flour?
Melanie
I made these for my birthday and they came out great! I really liked them a lot. So did other family members who don’t need to eat gluten free. I’m wondering if they freeze well. If so, how do you recommend freezing them and how long will they keep in the freezer? Thanks!
Wendy Stoltz
Hi Melanie,
You can bake them, let them cool and then freeze them. Take them out on the day and frost them.
Lisa Moore
These were AMAZING!!!! I have Graves Disease so I am not supposed to have gluten but I really wanted a cupcake. I'm so glad I found your recipe. I will be making these a lot.
Wendy Stoltz
I'm so glad to hear that you enjoyed the cupcakes, Lisa! It's always great to hear when my recipes can help people enjoy their favorite treats while accommodating dietary restrictions. I'm sorry to hear about your condition. I'm happy that these cupcakes were able to satisfy your craving and that you'll be making them again. Thank you for sharing your feedback, and happy baking!
Leah
I would love to use this as a base for other flavors. Is that possible? My son, a culinary student has a vanilla cupcake with rum and orange zest that was amazing, I would like to know if that would be possible?
Wendy Stoltz
Hi Leah,
It should be possible but would just require recipe testing as different ingredients cause different reactions.
Steph
I would like to make these as a white cupcake. How many egg whites should I use instead of the whole eggs?
Wendy Stoltz
Hi Steph,
I have not tested these with egg whites only. All other ingredients would need to be adjusted to make them white cupcakes.
Sara
I made these cupcakes today but they ended up coming out extremely dense when cooked and the dough was extremely sticky while mixing. What did I do wrong?
Wendy Stoltz
Hi Sara,
How did you measure out your gf flour?
Ellen
I'm going to attempt using JustEgg and plant cream in place of milk since we have to be completely vegan and gluten free. I will let you know how they turn out!
Wendy Stoltz
Please do Ellen!
Taylor
These are AMAZING!! I Have made them twice now and everyone loved them !! It’s such a struggle to get your sweet fix being gluten intolerant! These definitely hit the spot !! I am wondering if you could add strawberries to the icing or mix to do a strawberry flavor ?? Has anyone tried this yet ?
Wendy Stoltz
Hi Taylor,
I would suggest you make this recipe https://www.glutenfreepalate.com/gluten-free-strawberry-lemonade-cupcakes/
Hannah
So yummy!! Best gluten free vanilla cupcake recipe I’ve ever tried
2 questions- What milk would you recommend for dairy free? I’ve found that almond milk ruins the texture. Also can this be made into a cake? Thanks!
Wendy Stoltz
Hi Hannah,
1. Perhaps try soy milk.
2. You can make this into a cake but would need to bake it for longer.
Thanks
Michaela
I use oatly the light blue box!
Shannon Iris
Honestly,
based on the sheer number of reviews I came in skeptical that they could be THAT good until that first bite hit my mouth. These are literally the best cupcakes I have ever had. Also... I used powdered monkfruit as a replacement for the powdered sugar in the frosting and it was absolutely delicious. (expensive tho ;-D) Just wow. Can't wait to try the lemon and chocolate. Also, I used safflower oil and Chobani extra creamy oat milk. I didn't see the xanthum gum in my version of Red Mills GF flower so I added just shy of a 1/2 teaspoon. Accidentally spilled too much vanilla in there giving it an extra punch of flavor. Thank you for this mouth watering experience.
Wendy Stoltz
Hi Shannon,
I am so glad you took the chance and loved the recipe. It is a keeper.
Michaela
These are fantastic!!!! I made for my Brother in law for his birthday and all of us that tasted them were so surprised at how good they are. They really are the best GF thing I've tasted. My sister claimed best tasting cupcake she's ever had and I've made so many! I did use dairy In the frosting but stuck to oat milk in the cupcake itself. This will be my go to and I almost want to try with a cake flour just to see how it would come out. I used targets GF flour which isn't bad at all and a quarter of the price of other GF flours. Thanks for a great recipe!
Wendy Stoltz
Hi Michaela,
Thanks so much for coming back and leaving a review. I am so glad it is the best-tasting cupcakes. We like to think so too!
BeaJay
Thanks so much for this recipe!!!. I am a home baker and sell at a local farmer's market. Last weekend alone I had 4 customers ask for gluten free cupcakes. I made them yesterday and they were the first thing to sell out today. My chef friend liked them better than the reg cupcakes. I used a light lemon buttercream than complimented them perfectly. I guess gluten free will become one of my brands now. Next.... chocolate! Thanks again!
Wendy Stoltz
Hi BeaJay,
I am so pleased they have worked for your customers. Thanks for sharing your success!
Monica
Hello,
I just baked these cupcakes using the recommended Bob mills 1:1 gluten flour. I weighed everything out and they are the best tasting gf cupcakes I have made. I did add raspberry jam into the middle. But as I was scooping the middle out, I found the cupcakes a little too crumbly and were falling apart too easily. Did I maybe under bake them? They were golden brown on top. Thanks for an amazing recipe. This is a keeper. Now that I've been diagnosed with celiac disease, gluten free is my only option.
Wendy Stoltz
Hi Monica,
Thanks for commenting; I am so glad you enjoyed the taste. It could be due to overmixing, or perhaps the liquid added may not have been enough - check you added enough according to the recipe. Also, check your temperature and baking time next time. I hope this helps.
Natalia
I bake very often, always trying new recipes, and I've never felt compelled to comment...until this recipe. If you are reading this: MAKE THESE! These cupcakes are incredible, you would never know they are gluten and dairy free. Thank you so much for sharing a recipe I will now always use.
Wendy Stoltz
Your kind words mean a lot to us, Natalia! Thank you for trying our recipe.
IC
These are the BEST gf cupcakes I've made ever! I added freeze dried strawberries and they turned out amazing. The texture is what I miss about regular flour and these gave the springy, fluffy texture I've been missing! I did use king Arthur's gf flour though, since it is what I had.
Wendy Stoltz
I'm so happy you tried our recipe and liked it, IC! Thank you for sharing your feedback.
Allie
SO good! Can't tell they're gluten free. So moist and flavorful. Making for the third time 🙂
Wendy Stoltz
Hi, Allie,
It's great to hear that you are enjoying this gluten-free recipe so much! Moist and flavorful baked goods are always a treat, especially when they turn out just as delicious as their gluten-containing counterparts.
Maria
Do these cupcakes contain any traces of nuts?
Wendy Stoltz
Hi Maria,
These cupcakes do not contain any traces of nuts. However, it's important to note that cross-contamination can occur if the ingredients or the baking equipment used come into contact with nuts or nut products when you make them.
Thank you.
Jill
I've made these 3x now, and all 3 times the dough was sticky - stringy/gluey almost. I measured the ingredients by weight on the items you had weights listed.
I couldn't find the same flour so I used Cup4Cup Multipurpose Gluten Free flour. I used whole milk instead of dairy free, and I substituted JustEgg (3Tbsp for 1 lg egg). I'm not sure which part was causing the sticky batter.
They also deflated within a minute of pulling them from the oven - they bounced back when touched, and toothpicks came out clean so I know they were done. This caused them to be slightly dense (not bad). They remained soft, and they tasted very good, but those were a couple of odd things that I experienced.
I plan to experiment more with this recipe before the next bday party to see if I can resolve those issues - egg substitute is a must for my grandson. But if you have any ideas, I'd love to hear them!
Wendy Stoltz
Hi Jill,
It's great to hear that you enjoyed the taste of the gluten-free vanilla bean cupcakes! However, it seems that you encountered some challenges with the texture and rise of the cupcakes. Here are a few potential factors that could have contributed to the sticky batter and deflation:
Flour Substitution - The Cup4Cup Multipurpose Gluten-Free Flour you used should generally work as a 1-to-1 substitute for all-purpose gluten-free flour. However, different flour blends can have slightly different properties, and this may have affected the texture of the batter. You can try adjusting the amount of flour slightly or experimenting with other gluten-free flour blends to see if it yields a less sticky batter.
Egg Substitute - While JustEgg can work well as an egg substitute in many recipes, it may not always provide the same structure and binding properties as real eggs. This could have contributed to the stickiness of the batter. You can try experimenting with other egg substitutes specifically formulated for baking, such as applesauce or mashed banana to see if they provide better results.
Mixing and Baking Technique - Overmixing the batter can sometimes result in a denser texture. Make sure to mix the ingredients just until they are combined and avoid overmixing. Additionally, check that your oven temperature is accurate, as an oven that runs too hot can cause the cupcakes to rise quickly and then deflate.
Cooling and Storage - Cooling the cupcakes completely before frosting is important to prevent any residual heat from causing deflation. Also, storing the cupcakes in a covered container at room temperature can help maintain their freshness and prevent them from drying out.
By experimenting with these factors and making adjustments, you may be able to achieve a lighter and less sticky texture in your cupcakes. Happy baking, and I hope your grandson enjoys the results!
Suzete
Hello! I did the chocolate cupcake and LOVED IT! My son birthday is coming a d I would like to bake some vanilla cupcakes for his classmates. Do you think that i can add some jam or nutela as filling and then cook? Like add the filling to cook together. Thanks in advance.
Wendy Stoltz
Hi Suzete,
I'm glad to hear that you loved the chocolate cupcakes! Adding a filling like jam or Nutella to vanilla cupcakes is a delicious idea for your son's birthday. You can definitely modify it to include one.
I hope this helps, and I wish your son a fantastic birthday celebration! Let me know if you have any more questions.
Stacey
Has anyone tried adding sprinkles to make these into funfetti cupcakes? If so, what's the right amount to add?
Wendy Stoltz
Hi Stacey,
Give this recipe a try https://www.glutenfreepalate.com/gluten-free-birthday-cake. yYou can do cupcakes. Start with a baking time of 16-18 minutes and watch for doneness from there.
Eliza Cole
I was going to make these for a class project, could I fill these with a strawberry jam or chocolate mousse type of filling?
Wendy Stoltz
Hi Eliza,
Yes you can,
Happy baking!
Casey
Do you use the vanilla paste for the frosting as well or just vanilla extract?
Wendy Stoltz
Hi Casey,
Just vanilla extract.
Thanks, happy baking.
Teri
I was thinking of making these for my sons 8th grade graduation. But adding crumbled Oreo cookies to the batter and adding crushed cookies to the frosting. Do you think the cupcakes will hold up to putting the cookies in the batter?
Wendy Stoltz
Hi Teri,
Adding crumbled Oreo cookies to the batter and incorporating crushed cookies into the frosting sounds like a delicious twist to the traditional gluten-free vanilla cupcakes! However, it's important to consider how the addition of cookies may affect the texture and structure of the cupcakes.
In general, adding cookies to the batter can potentially make the cupcakes denser and heavier. This is because the cookies contain fats and sugars that can alter the balance of wet and dry ingredients in the recipe. To ensure that the cupcakes hold up well, it's recommended to make a few adjustments:
Adjust the batter consistency - Gluten-free batters can be delicate, so you might need to increase the liquid content slightly to compensate for the absorbent nature of the crushed cookies. This will help maintain the desired moisture and texture.
Use smaller cookie pieces - Instead of adding large crumbled cookies, consider crushing them into smaller pieces. This will distribute the cookie flavor more evenly throughout the cupcakes and reduce the risk of the cupcakes becoming too dense.
Monitor baking time - The addition of cookies may affect the baking time, so keep an eye on the cupcakes while they're in the oven. It's possible that they may require slightly longer baking or may brown more quickly due to the added sugars in the cookies.
As with any recipe modification, it's a good idea to do a small test batch before making a large quantity for a special occasion. This way, you can assess the texture, taste, and overall success of the cupcakes before serving them for your son's graduation.
Best of luck with your baking, and congratulations to your son on his 8th-grade graduation!
Christie
Hi! Am I able to add chocolate chips to the cupcakes?
Wendy Stoltz
Hi Christie,
Yes, you can, Adding chocolate chips to the gluten-free vanilla cupcakes can be a delicious and delightful variation.
Coco
These are by far the best vanilla cupcakes I've ever made and I am not just saying gf I mean ever!
I have ways used bobs or King Arthur but I am out and only have cup 4 cup...so my question is has anyone tried it with this flour? If so what was the end result?
Thank you!
Wendy Stoltz
Hi Coco,
One other reader tried cup 4 cup but also changed other ingredients so it is difficult to say. Give it a try and let us know.
Heather
I made your vanilla and chocolate cupcakes as a gf alternative to the regular cupcakes we were offering at my daughter's wedding. Even non-gf people were complimenting me on these. They are fantastic! Thank you so much.
Wendy Stoltz
You're very welcome, Heather! I'm thrilled to hear that the gluten-free vanilla and chocolate cupcakes were a hit at your daughter's wedding! It's always wonderful when people enjoy your baking, especially when accommodating dietary preferences or restrictions.
Ruth
These worked great! I used Just Egg egg replacement with no problems.
Wendy Stoltz
That's awesome to hear, Ruth! Using Just Egg as an egg replacement and having no issues is fantastic and thanks for sharing.Enjoy your delicious creations!
Ken
I have to be honest, I was concerned with the recipe and how little flour it had. The dough did turn out very liquid but still they baked beautifully. The end result was very moist and fluffy. Now the recipe for buttercream was a lot for a dozen of them. I felt they didn't need all that extra sweetness. I'm not a fan of American buttercream anyway, so I made half a batch and still I didn't use the whole thing.
Wendy Stoltz
Hi Ken,
Your honesty is appreciated!It's great to hear that despite your initial concerns about the dough's consistency, the GF vanilla cupcakes turned out beautifully with a moist and fluffy texture. Sometimes recipes can surprise us! As for the buttercream, I completely understand your perspective on sweetness. Personal preferences play a big role, and it's awesome that you adjusted the recipe to match your taste.