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Gluten-Free Vanilla Cupcakes

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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 cupcakes in no-time.

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 cupcakes in no-time.

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 cupcakes. You can see how perfect the texture is.

These Gluten-Free Vanilla Bean Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.

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 recipe, I used extract, so please don’t think that you have to use vanilla bean paste. Extract lends a lovely flavor too.

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 cupcakes in no-time.

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 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.

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 cupcakes in no-time.

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. When you are beating the oil, sugar, and eggs you’ll want to beat it for the time listed. This adds air which in turn helps the cupcakes rise.

Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.

Why did my cupcakes explode?

First off, you may have overfilled the cupcake wells. Never fill more then 3/4 of the way full, and it’s best to stick to around 2/3’s of the way full. I use a 1/4 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.

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 cupcakes in no-time.

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.

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 cupcakes in no-time.

If you like these Gluten-Free Vanilla Cupcakes, you might also like my Gluten-Free Mexican Hot Chocolate Cupcakes, or my Caramel Macchiato Cake. Both are simple to make and bursting with 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.

Did you make these gluten-free vanilla cupcakes? Stop back by and let me know what you thought.

These Gluten-Free Vanilla Bean Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.

Gluten-Free Vanilla Bean Cupcakes

Yields 12

15 minPrep Time

16 minCook Time

31 minTotal Time

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Ingredients:

Instructions:

  1. For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
  2. In a medium mixing bowl combine oil and sugar.
  3. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste; beat at medium speed for one minute.
  4. 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.
  5. Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
  6. For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
  7. 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.
  8. Beat in additional dairy-free milk if needed to obtain desired constancy.
  9. Frost and enjoy!
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https://www.glutenfreepalate.com/gluten-free-vanilla-bean-cupcakes/

Disclosure: I’m an ambassador for Rodelle. They are one of my favorite brands. Opinions are my own.

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Comments

  3. I made twelve and they spilled over! I didn't use the same flour, just white rice and tapioca starch, which I've used before to replace the cup for cup. I did add an extra quarter cup of flour, too, as the batter was super runny. I didn't think it would make such a huge mess, though. I baked them for 25 minutes before they were solid inside. Super yummy and moist, probably my favorite gluten free cupcake to date. I think I'll cut back on the soda though.
    Reply

    • Bob's 1-to-1 tends to absorb more liquid due to the sourgum flour ;-) Not sure why they would overfill except that the chemical compound was different due to the change in flour? So glad they still turned out with your blend.
      Reply

  4. These sound yummy! But question... could you make it with egg yolk only? My nephew is allergic to egg whites (among wheat, dairy, and soy) and we have looked high and low for a cake recipe for his 1st birthday that doesn't include his allergens. Thanks! :)
    Reply

    • I haven't tried using only egg yolks. Maybe add a chia egg, or flax egg in with the egg yolks? The white help provide the fluffy texture. Best, Chrystal
      Reply

        • Hi Jamie, I haven't tried applesauce in this recipe. It's the eggs that give it it's rise. You might like my friend Sarah's recipe if you can't do eggs. http://www.sarahbakesgfree.com/2013/03/gluten-free-vegan-vanilla-cupcakes.html Best, Chrystal
          Reply

  5. These look amazing! Hoping to make them for Mother's Day. :) Quick question though, can I use vanilla extract instead of vanilla paste?
    Reply

  6. I am fervently seeking not only a gluten and dairy free cupcake and frosting recipe but coconut as well! All recipes that I have found contain coconut and my little guy is allergic to it. Any ideas on what I can substitute for the coconut and still have a great flavor?
    Reply

    • This recipe doesn't use coconut oil. But for other cake recipes calling for coconut oil, you can sub in another oil. I hope that helps! Best, Chrystal
      Reply

  7. Is there a substitute I could use for the egg? My sister in law is allergic to wheat, dairy, and egg, so I was hoping that there would be a substitute so I could make these for her. Thanks!
    Reply

    • HI Shannon, I don't have a good substitute for this recipe, but my friend Sarah from Sarah bakes gluten-free has an amazing recipe for you: http://www.sarahbakesgfree.com/2013/03/gluten-free-vegan-vanilla-cupcakes.html I hope that helps. Best, Chrystal
      Reply

    • Bobs red mill has an awesome egg replacemer that is gluten free. I use it all the time. I have used more than yhe pacakge says for one egg. If the recipe calls for 1 large egg i will normally do the equivalent to an egg and a half with the substitute.
      Reply

    • Because rice milk tends to run thinner, you could start with 1/4 cup + 2 tablespoons of rice milk. Best, Chrystal
      Reply

  12. Hi, are these measurements using a 250ml cup? Do you happen to have the measurements in weight (grams) if they are not using a 250ml cup? Thank you very much.
    Reply

    • Hi Beck, So sorry, I don't have the measurements in weight. Sorry it took so long for me to get back to you, I was on vacation. Best, Chrystal
      Reply

    • My local health food store carries an organic store brand. If I don't grab that, I will sometimes grab whatever is on sale. You can use which ever brand you like. Best, Chrystal
      Reply

  14. Is there anything I can substitute for the powdered sugar in the frosting? Based on the dietary restrictions I am working with I know I can use palm sugar, coconut sugar, agave, honey, maple syrup, vanilla and stevia sweetened butter. I have no idea what I'm doing -- this is my first attempt at making gluten free anything! Thank you for your help!
    Reply

    • Not in this recipe, But you are welcome to make any frosting that you like. A paleo frosting might work better for you. This chocolate fudge version form my friend Erin and TexanErin Baking might work for you. http://www.texanerin.com/paleo-chocolate-fudge-frosting/ Hope that helps, Chrystal
      Reply

  15. I made these cupcakes today .. I used olive oil and I madea different frosting. They were very nice and fluffy. Thank you for the recipe.
    Reply

    • Hi Deanna, I use Earth Balance sticks. Leave them out at room temperature, then whip the butter for a minute before adding the rest of the frosting ingredients :-) Best, Chrystal
      Reply

  17. Hello! These look super yummy. I’m looking to make marble cupcakes with this vanilla recipe, any tips on how to use this recipe as a base for a marble cupcake?? Thanks!! :)
    Reply

    • Divide the batter in half. Add 2 tablespoons cocoa powder to one half. Pour the vanilla batter into the paper cupcake liner, filling about 1/3 full. Then spoon the "chocolate" batter on top, until it's a total of 2/3 full -- swirl the chocolate into the vanilla with a butter knife. Bake as directed, but keep checking for doneness. Let me know how they turn out! Best, Chrystal
      Reply

  18. Looking to make ahead and freeze and distribute to my gluten free child when there are class parties at school. Do you know if these freeze/defrost well?
    Reply

  19. Do you have any experience with coconut oil or have you tried it in this recipe? Wondering if I could use that in place of regular oil.
    Reply

  20. Hi there, the Baking Powder here in New Zealand contains gluten unless I buy expensive GF baking powder online but I am under time pressure. Can i use the "baking soda + cream of tartar" substitute in this recipe?
    Reply

  28. Okay lady, when are you opening a bake shop??!! Those are stunning - I mean stunning!! But I have to say that I was cracking up when a dentistry ad appeared right below one of these cupcake photos :) Balance and brush well! Haha.
    Reply

    • Hi Ashley, I haven't tried coconut sugar in this recipe. It should work if you use fine ground coconut sugar, just note that it will be darker in color, more like a caramel cupcake ;-) Best, Chrystal
      Reply

  30. I made these yesterday for a gluten free fruend’s birthday. I used Bob’s Red Mill ‘1 to 1’ Baking flour. They came out beautifully! Very tender, moist and flavorful!
    Reply

    • Hi Gretchen! Thank you for stopping by and letting me know! We use Bob's quite often in this recipe too :-) These are our favorite cupcakes, so I'm glad to hear you liked them as well. Best, Chrystal
      Reply

    • Hahaha. I am playing with a nutrition calculator today. NO, these do not have that many calories. So sorry for the scare!
      Reply

  33. Just wanted to leave a little rave! I've been looking for a great gf vanilla cupcake recipe for my son's Birthday party, and these are it! I just tried one without frosting and it was moist, had great flavour, and was very fluffy. If you didn't know they were gf, you probably wouldn't be able to tell. Can't wait to try one with frosting! Yum!
    Reply

  34. Actually, quick question, but do you think these would be as good with all purpose flour? I'm guessing they would, but I thought I'd ask. I'm making regular and gf cupcakes for my son's Birthday and this recipe is delicious enough that I may try them as the regular cupcakes as well.
    Reply

  35. I made these yesterday and they are fantastic! I used avocado oil in the cake and the soy-free version of Earth Balance's spread in the frosting. Texture and flavor were perfect!
    Reply

    • Hi Shelley, Thank you for letting me know! We often use avocado oil in the recipe too. Glad you liked it. Best, Chrystal
      Reply

  36. Hi! Your recipe sounds wonderful! I am going to make these cupcakes this weekend for a baby shower, but plan to make the mini size cupcakes. Do you know how long I would need to bake them for mini size cupcakes? Thank you!
    Reply

    • Hi Susan, Thank you for the compliment. I put a little blue food coloring in half of the frosting until I got the desired color. Then I put the teal frosting on one half of my piping bag, and the remaining white frosting on the other half. When You do it this way, you can create the swirl effect. Best, Chrystal
      Reply

  38. I searched the web for a great gluten free cupcake, soft, fluffy and moist and tried this recipe hoping they didn't turn out dry and like a rock, because not all gluten free recuperar working out fine. Well, I must Say this recipe is great and was a great success at a baby Shower I brought them. Thank you!
    Reply

    • Hi Griselle, Thank you so much for stopping by to let me know! These cupcakes are a favorite of ours too. Best, Chrystal
      Reply

  39. I used unrefined coconut oil and Bob’s Red Mill All-Purpose Gluten Free flour and they turned out amazing! Thank you!
    Reply

  40. I must say these cupcakes are amazing my whole family loved them I did not make the frosting tonight but will try another time. I substituted the eggs for applesauce because my little one also has an egg allergy and they still came out great. I can’t thank you enough for this recipe as my 6 year old just got diagnosed with a ton of food allergies two weeks ago and my 2 year olds 3rd birthday is in another week. I’m just trying not to have her left out and the cake taste good.
    Reply

    • Hi Tianna, I am so happy to hear that you and your family loved these cupcakes. They took me years to get just right and I love it when people make them and enjoy them. You can use my frosting recipe, or your favorite frosting recipe next time you make them. Thank you for stopping back by and letting me know you loved them! All my best, Chrystal
      Reply

  41. Is it possible to replace the sugar with baking splenda in the batter Recipe? I'm-looking for a recipe that would work for diabetics. Thank you!
    Reply

  42. I just made these and followed your exact instructions. They are wonderful!!!! Thank you so much for sharing this. I used corn oil, Lactaid milk, and Pillsbury Gluten free flour. Love them!!!!
    Reply

  43. Sorry if this has been asked, but didn’t make it through reading all the comments. If the flour mix I use doesn’t contain xanthan gum, like Bob’s Red Mill brand, should I add it to the recipe ? If so, how much should I use ? Thanks !
    Reply

    • Hi Debbie, No need to add xanthan gum, but depending on the blend you use, the texture may be slightly different. It should still be lovely though. Best, Chrystal
      Reply

  45. These cupcakes are AMAZING! A fellow mom made them for a class party and they were a hit. Now my daughter wants them for her birthday, but strawberry. Is there a way I can modify the recipe to make an equally delicious strawberry version?
    Reply

    • Hi Sarah, I'm so glad you like them. They are my favorite! I don't have a strawberry version, but you could always do a strawberry buttercream. You can use dairy-free butter if needed. For the Strawberry Buttercream Frosting: 1/2 cup strawberries, sliced 1/2 cup butter (1 stick), room temperature 16 oz powdered sugar Muddle strawberries until juicy and no lumps remain; set aside. In a medium mixing bowl, beat butter until smooth and creamy. Add in powdered sugar 1/2 cup at a time, alternating with 1 teaspoon strawberry puree, until all powdered sugar and strawberry puree is incorporated and the frosting is at desired consistency. Best, Chrystal
      Reply

  46. Is Bob's Red Mill Gluten Free Flour an "All purpose flour or a cake flour" that you used for the vanilla bean cupcakes? Thank you in advance.
    Reply

  47. I made these this week and they were very tasty! I used the gluten free flour blend I had on hand by Robin Hood and replaced a little over a 1/4 cup of the flour with coconut flour. They were fantastic! I’m interested to see if there is a difference in the consistency of the cupcake when I use Bob’s Redmill gluten free flour mix next time once I restock my pantry.
    Reply

  48. This is the best GF vanilla cupcake I have come across! My girls were so excited. We also experimented with oils since I don't use vegetable oil, which turned out to give us a bonus flavor, If you use coconut oil you have coconut cupcakes...so good. I have since tried using this as a cake recipe which was not perfect on it's first attempt as the center did not cook through well. However, I was using a lemon curd filling so I just cut out the center and filled it and had rave reviews from all who ate it saying it was the best cake they had ever had...then I told them it was GF...lol. Today I am going to attempt a cake with this recipe again, but making shallow layers to stack...I also have to make it ombre shades of blue so this will be an interesting challenge :) Thank you...now I have to test more of your cupcake recipes.
    Reply

    • I'm so happy you liked it! I am still working on how to tweak this recipe so it works as cake. Stay tuned! Best, Chrystal
      Reply

  49. I made these today and the cupcakes turned out quite well! The only issue I had was with the frosting-- mine didn't turn out white like yours and just stayed kind of yellow-ish, like the butter I was using. Do you know what the issue might have been? Do I need to mix it longer? Thanks!
    Reply

    • It could be the butter you used. Next time you can add more powdered sugar (and milk/df milk) to help them come out whiter. Thank you so much for stopping back by and letting me know you liked them :-) Chrystal
      Reply

  50. Hi Chrystal.. Am so thrilled to find your site...especially since in a week I am hosting a family gathering after Baptism of new baby boy. These cupcakes would be so special...as well as a treat for the guests with gluten issues. I wanted to use a tin for 24 smaller (2" across) muffins...do you think I'll have enough batter for the 24? I thought the smaller ones would be more manageable for the little kids in attendance. Thanks so much. Kathleen B.. PS: Must say am eager to double the cinnamon swirl recipe, put in rectangle pan, cut into squares & put in larger white paper cups for easier serving...will report back....
    Reply

    • Hi Kathleen, You should get 24 mini cupcakes with a 2", just make sure to fill them 2/3 the way full, so they don't spill over when they rise :-) After you make them, please stop back by and let me know how they turned out! Best, Chrystal
      Reply

  51. First time baking gluten-free! These were delicious. Fully impressed with the recipe. Thanks for posting!
    Reply

    • Hi Angela, I am so glad you liked them. Thank you for stopping back by and letting me know. Best, Chrystal
      Reply

  52. To make these healthier and adjusted for altitude (6,500 feet), I used melted coconut oil instead of vegetable, and reduced baking powder to 1 teaspoon. They came out perfectly, and delicious. Excellent recipe.
    Reply

    • Hi Therese, This cupcake recipe doesn't quite work as cake. I am working on a cake version - stay tuned! Best, Chrystal
      Reply

  54. Hi, I'm searching for lactation cake/cupcake, if I add brewers yeast or flaxseed meal should I change the amount of other ingredients? Any suggestion please? Thank you
    Reply

    • Hi Helena, I haven't tried making a lactation cake, but looking at the ingredients and knowing how this recipe works, I don't think flaxseed meal would work well in this recipe. Best, Chrystal
      Reply

  55. OMG I love this recipe! It is so easy and fun.I have made it for a few parties and everyone loves it. Best recipe ever!❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
    Reply

  56. Hi! I absolutely love these cupcakes! So easy to make and always end up moist and delicious. I was just wondering if you have calculated the nutritional info for 1 cupcake? How much calories/ carbs per cupcake etc...
    Reply

    • Hi Crystin, I'm so glad you like them! I don't have the nutritional information calculated for these cupcakes. Best, Chrystal
      Reply

  57. Hi there... I’m going to be making these this afternoon and was wondering if I can double it with success. Have you tried it? Thank you so much in advance
    Reply

    • Hi Kimmie, We were out of town this weekend so I am just getting to questions. I haven't doubled this recipe. The cupcakes need to be baked right away so the air bubbles created during the beating process don't deflate. If you decide to double, you'll need to bake all 24 at the same time, and rotate your pans. It might take a bit longer to bake since there will be 24 cupcakes in the oven and not 12. Best, Chrystal
      Reply

    • Hi Aliyah, I haven't tried these cupcakes with dairy-free butter. If you try it, stop back by and let me know how it turned out. Best, Chrystal
      Reply

    • Hi Tara, I haven't tested them in this recipe. Knowing the way this recipe works, I would not recommend it. Sorry! Best, Chrystal
      Reply

  61. I made these this weekend for my daughters bday. I’m going to make them into cake balls for her class. This was a great recipe! Thank you!
    Reply

  62. Hi Chrystal! I really like vanilla cupcakes, but I haven’t tried these yet. They look delish. One question, is there a chance that I can use another milk instead of dairy free milk? Thanks by the way.
    Reply

  63. Hi Chrystal, I am just about to bake these for my daughter's fifth birthday as her best friend happens to be gluten intolerant. But haven't had a chance to try this recipe beforehand and I am a little nervous! I will be using Cup4Cup multipurpose GF flour and was wondering if I should be making any adjustments to your recipe, since different GF blends seem to have slightly different properties. Thank you so much for sharing your "GF knowledge" -- You seem like a wonderful and very dedicated blogger!
    Reply

    • Hi Tomoe, I have not personally used Cup 4 Cup in this recipe, so I am not sure how it will turn out. When you measure your flour make sure to spoon the flour into the measuring cup and level it (don't scoop the measuring cup into the flour). Hope that helps! Happy Baking! Best, Chrystal
      Reply

  64. Mine came out more like Funky Monkey Bread! Not bad, and I did use 1/2 Splenda granular, 1/2 Splenda brown sugar blend, 1% milk, and Namaste Gluten-Free flour blend, dotted with hutter before baking. They are good-just tirned out much different than expected. Think I’ll make them into a Cinnamon Monkey Bread cupcake. Thank you. :)
    Reply

    • Hi Catherine, Thank you for stopping by. I haven't tried splenda in this recipe, or Namaste flour. I'm guessing your cupcakes turned out more like monkey bread because of the difference in ingredients. So glad you still liked them. Best, Chrystal
      Reply

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