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. Can you imagine what you'd pay at a bakery for these? They are easy and you can make them yourself.
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.
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.
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.
Nutrition Information:
Serving Size:
1 cupcake w/frostingAmount Per Serving: Calories: 440Total Fat: 20gSaturated Fat: 8gCholesterol: 5950mgSodium: 200mgCarbohydrates: 63gSugar: 40gProtein: 4g
Alyssa
These are my go-to for my families birthdays!! I love them and so do my non gluten free friends. I make them with coconut oil.
My question is do you know what you'd do for high altitude? We live at 8500 feet and these always sink in the middle. I typically just cover the sunken part with extra frosting. Any advice?
chrystal
Hi Alyssa,
If you are using Bob's Red Mill 1-to-1, it has a leavening agent in it. I'd leave out the 1 3/4 cup of baking powder. If you are using my blend (that doesn't have baking powder in it), then reduce the baking powder to 3/4 teaspoon.
Best,
Chrystal
Martin Rice
How many cupcakes does this recipe yeild?
chrystal
12
Jorge
Can I use a gluten free self raising flour instead? Would I still use the baking soda?
chrystal
I haven't used gluten free self rising flour in this recipe but if you do use it, yes, leave out the baking soda.
Best,
Chrystal
Larissa
Hi - can coconut flour be used instead of the all purpose?
Thank you
chrystal
Hi Larissa,
Not in this recipe, sorry!
Best,
Chrystal
Christian
You say that you use bob’s red mill 1-1 but leave out the baking powder because “there is an ingredient in bobs 1-1 that is a leaving agent”.
In the directions, I see that you suggest the flour blend, but use bob’s 1-1 and the baking powder, but you omit the baking powder.
I’d just like this to be clear for everybody: Are you using bob’s 1-1 baking flour (no baking soda or powder on ingredient list) and leaving out the listed baking powder?
Thank you
chrystal
Hi Christian,
I am so sorry for the confusion. I do use Bob's 1-to-1 and I do still add the baking powder/baking soda. The amount in the blend only impacts the recipe if someone is at high elevation, otherwise it doesn't have a negative impact. I still like to add the baking powder because of how much of a lift it gives the cupcakes. I hope that helps clarify.
Best,
Chrystal
Christian
Yes! Thank you for clarifying! <3
Brittany
If we wanted to convert this to a white cake by omitting the egg yolks, do you have any recommendations on what we can use instead? More egg whites? Or a different possible substitution?
chrystal
Hi Brittany,
I would add one more egg white.
Best,
Chrystal
Brittany
Hello again... Thanks for the response! I do have a trouble shooting question for you... I tried this recipe exactly as is, and also again without yolks and adding one extra egg white, and both times they came out rather gummy. I'm not sure where it went wrong. Any suggestions? I followed everything according to the directions. Could it be my bake time? I did bake for 20 minutes at 350...
chrystal
Hi Brittany,
Can you tell me what flour blend you used?
Best,
Chrystal
Brittany
I used Bob's Red Mill GF 1:1 (Blue Bag). I'm stumped. I followed everything according to the recipe but it came out with a dense rubbery, gummy texture. I'm making standard size cupcakes so nothing unusual. I did use a stand mixer but mixed according to directions, on medium speed and I even used a timer. I simply don't know. Unless they just needed to bake longer? Would that help improve the texture? Perhaps too much moisture left?
chrystal
I'm stumped as well. Bob's 1:1 works lovely in this recipe (the all purpose/red bag doesn't work as well). It could be that they needed to bake longer. Also, sometimes flour blends go rancid and it can cause the rubbery issue.
Best,
Chrystal
Gina
I am wondering. If I can use this brand for vegan butter "Becel Margarine" will that make any difference?
chrystal
Hi Gina,
I haven't heard of that brand. If you do give it a try, let me know how they turn out.
Best,
Chrystal
Melissa
Can I used Robin Hood Gluten free All purpose flour blend?(yellow bag)
Also can I used brown sugar instead of white sugar.
chrystal
Some readers have had good results with the Robin Hood Flour. I haven't tried brown sugar in this recipe. If you do, I wouldn't pack it down.
Best,
Chrystal
Carrie
These are my absolute holy grail for GF cupcakes. My son has severe celiac, and because of this I have to make every meal from scratch, sweet treats included. This recipe is everything I need it to be: it doesn’t require a mixer, uses regular ingredients I always have on hand, yields the perfect amount and most importantly is absolutely delicious. I most always make a White Mountain frosting to pipe on top, sometimes with some toasted coconut flakes. Thank you for such a great recipe! ✨
Nicole
Can I use this recipe to make a cake? One 8 inch round, or 2??
chrystal
Yes, I also have a cake version that you can use if you like. It's linked in the post.
Best,
Chrystal
Jen
Hi! Could the white sugar be replaced with maple sugar at the same amount? Thanks.
chrystal
Hi Jen,
I haven't tried maple syrup in this recipe.
Best,
Chrystal
Sharlotte Newsham
How many cupcakes does this recipe make?
chrystal
12
Cheryl
My nephew wants Blueberry cupcakes for his birthday. Can I add blueberries to this recipe if I toss them in a tablespoon of the gf baking mix? Do you think the batter will hold them?
chrystal
Yes, you can add them to this recipe. They will work great.
Best,
Chrystal
Betty
Thank you for this recipe! I make cake and cupcakes with this recipe, they are awesome! I even make chocolate cupcakes with this, adding cacao and a bit more milk(1-2 table spoon) so good, moist and tender! Thanks
Zia & Chico
Hiiiiiithe cupcakes are so good so yummy!!!!! I am very satisfied by the way the cupcakes turned out!! I loveddd they way they raised they were DELISH !!!!!!
Christina
Works like a charm! Thank you!
Grace
These cupcakes are incredible! No one would be able to tell they are gluten free they are that good, and not too sweet! Great fluffy texture, stores well, doesn't sink after hours, and is very flexible for adding different compotes and mixing flavors (I did tart strawberry lemon compote, with vanilla and a hint of coconut extract in the icing, finished with toasted coconut).
All in all amazing, I have made them 2 times and they have turned out perfect. Thanks!
Niina
If I don't have a gluten free flour blend how much xanthan gum is needed?
chrystal
This recipe works with a nut-free gluten free flour blend. If you're using an individual gluten free flour (not a blend) then it probably won't work. Regular flour doesn't need xanthan.
Best,
Chrystal
Cakepanda
Wow I got asked to make an order of gluten free cupcakes so tried your recipe and they are amazing, I think my daughter prefers them now. Rave Reviews from all who tested them for me 🙂 so Thankyou
Susan
Thanks so much for posting this recipe. I made it today and they tasted great. I did make some changes to the recipe. I used Xylitol instead of the sugar and added the juice and zest from one lemon. I replaced the oil with apple sauce (I've done this with a lot of success with cornbread). I only had Bob Red's 1 to 1 flour, but don't know if that would make a big difference in the result. This was my first attempt at gluten-free, and in general, I don't do a lot of baking. They cooked through, but the tops did not brown (possibly because there wasn't any sugar). Also, while they came out moist and fluffy, they did have a bit of a rubbery texture. Once in the mouth, it didn't matter! Oh and one other change, which should not have affected the results, I halved the recipe b/c my cupcake tin only fits six. Is the typical result the same texture as a cupcake made with flour? Thanks, again.
chrystal
Hi Susan,
This recipe works wonderfully with the Bob's 1-to-1 Gluten Free Baking Flour (the blue bag). I think the texture is a result of you switching out the other ingredients. You used xylitol, added lemon juice, and used apple sauce, which are all big changes. I am glad they still turned out for you.
Best,
Chrystal
Enass
Hi Chrystal,
I am loving your recipe and have finally found what works with my flour blend. I just have a question for if i wanted to make your recipe vegan. Can I substitute the eggs with Aquafaba (chickpea water)? Or what other egg substitutes could I use?
Thank you
chrystal
Hi Enass,
I am so glad you are enjoying my recipes. Some of my readers have had great results with Bob's Red Mill egg replacer. I haven't personally used aquafaba in this recipe but if you try it can you please let me know how it turns out?
Best,
Chrystal
Kathleen Hollett
Hi,
Could I add some coconut flour with the bob's 1 to 1 flour for more fibre? Any suggestions on how much if it would work?
Thanks
Kathleen
chrystal
Hi Kathleen,
The addition of coconut flour would change the cupcakes and most likely dry them out. You can add 1/4 cup of flaxseed meal. It will change them slightly but they should still be good.
Best,
Chrystal
L
I just made these and they were sooo good! I substituted unsweetened apple sauce for the oil and dairy free milk and they came out so light and fluffy! For the frosting, I used 270 g of powered sugar instead (we don’t like too sweet frosting). My kiddo who doesn’t really eat sweets ate 3 of them! Thank you so much!
chrystal
I am so glad you liked them. Thank you for sharing what you used.
Best,
Chrystal
Lisa
If I use krusteaz gluten free flour, should I add more leavening agents than listed? I don’t know if this blend has them already in? Ingredients listed: whole grain sorghum flour, brown rice flour (rice flour, stabilized rice bran with germ), Whole grain millet flour, rice flour, food starch modified, whole-grain quinoa flour, xanthan gum
chrystal
Hi Lisa,
I haven't personally used Krusteaz flour mix and it looks like it different than the flour blends I've used. If I were testing it, I would only add the levening agents listed on the recipe, not more. Sorry I can't be more help with that flour blend. If you try it, please let me know how they turn out with that flour blend.
Best,
Chrystal
Susan Van Veen
OMG! These are terrific. Our great granddaughter has celiac disease and we hosted her 2nd birthday on July 4th. I was sweating bullets since I was making the cupcakes (bakery too expensive). I made these and your chocolate recipe and they were a HIT!! Everyone liked them better than “regular” cupcakes. As a chocoholic, I can attest to how great they were. Thanks so much for making this recipe available!
Anna
Can these be made in advance and frozen?
chrystal
Yes. I would freeze them without frosting, then frost after you've defrosted them.
Best,
Chrystal
Danielle
I made this with coconut sugar instead of white sugar, and they came out great!!
JoAnn Franco Ortiz
Made these cupcakes last night. The flavor was there, but the batter had a gritty texture. I used the ingredients from up above and followed the directions. Whatever could of cause this?
chrystal
Hi JoAnne,
What flour blend did you use? These shouldn't have been gritty at all.
Best,
Chrystal
Sherri K Hammons
Made these cupcakes today and the frosting. First try at gluten free vanilla cupcakes. They turned out great.i will make these again!
chrystal
I am so glad you like them.
Best,
Chrystal
Kristin
Hello,
Is it possible to make these without eggs? Would 1/2 cup unsweetened apple sauce work?
Thank you!
chrystal
I have a few readers that have used applesauce and loved them. I haven't personally tried it. It does change the texture.
Best,
Chrystal
Lily
I have made these several times before and they are ALWAYS a hit! Everyone loves them and continues to talk about them constantly. I have tried pretty much all of your flavors too. LOVE LOVE LOVE! But I have now been asked to make them dairy free. What DF milk do you recommend? Almond milk? Or what is your preference if you could choose anything? I also need to make your GF chocolate cupcakes, but I assume you recommend the same kind of DF milk in both your chocolate and your vanilla cupcakes? Thanks in advance! I'm so grateful I found your recipes/blog!
chrystal
Hi Lily,
For a dairy-free version you can use almond milk. For the frosting, almond milk and dairy free butter (like earth balance or something similar). Just note that dairy-free butter is salty.
Best,
Chrystal
annie owens
i need to make these mini cupcakes. do you know how the bake time and temp would be different than regular sized cupcakes??
thanks!
chrystal
I'd start with 11 minutes and watch them from there.
Best,
Chrystal