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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 homemade gluten-free vanilla cupcakes in no-time.

a gluten free vanilla cupcake topped with blue and white swirled frosting, on a white plate with a fork

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.

a gluten free vanilla cupcake topped with white frosting with a bite out

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.

a gluten free vanilla cupcake topped with blue and white swirled frosting, on a white plate in front of another cupcake

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.

top down view of a gluten free vanilla cupcakes topped with blue and white swirled frosting

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.

top down view of a gluten free vanilla cupcake topped with blue and white swirled frosting, on a white plate with a fork

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.

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.

a pinterest pin of a photo of a cupcake with white frosting with the words gluten-free dairy-free vanilla bean cupcakes at the top

Yield: 12 cupcakes

Gluten-Free Vanilla Bean Cupcakes

a gluten free vanilla bean cupcake with a bite out of it on a marble counter

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

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

For the cupcakes:

For the frosting:

  • 1/2 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

  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 extract (or 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!

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/frosting
Amount Per Serving: Calories: 440Total Fat: 20gSaturated Fat: 8gCholesterol: 5950mgSodium: 200mgCarbohydrates: 63gSugar: 40gProtein: 4g
© Chrystal
Cuisine: Dessert / Category: Desserts

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Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

Reader Interactions

Comments

  1. This was my first time making a light and fluffy vanilla cupcake that does not get dense after sitting, especially more than one day! These cupcakes were so light and fluffy! I have never been able to find the perfect gluten free cupcake that doesn’t get dense and now these are my go to! I made them once just as written above and the next time I added sprinkles to make a funfetti cupcake and they were great both ways!

    Reply

  2. The BEST cupcakes my guests and I have EVER eaten! It was a bonus that they were GF! (and they were so easy to make!) Thank you!

    Reply

  3. We are going to try these for a baby shower on Saturday! My daughter-in-law is not only allergic to gluten, but also corn. She asked if we could use baking soda instead of baking powder since most baking powders have corn starch. We are going to try it! Will let you know how it comes out!

    Reply

  4. Hi Chrystal,
    I am gluten intolerant and would love to try your recipe. In England we have GF self raising flour (Contains baking powder) and GF plain flour. What do you recommend out of these choices? Also, what is powdered sugar? we usually cook with caster sugar, an extra sweet and fine sugar. What again do you recommend please? Also how do you get 2 tone butter cream? 🙂
    Look forward to hearing your comments.
    Kind regards
    Tracey

    Reply

  5. I never write comments on recipes, but I made this for the first time this week for a baby shower at work and they were delicious!! I loved that the recipe was simple to follow and that it had an easily accessible printer friendly version. Thank you for the yummy recipe!!

    Reply

  6. I’d like to do some with vanilla frosting and some with chocolate frosting. Should I just sub cocoa powder for some of the powdered sugar, or what do you recommend?

    Reply

    • Hi Zorra,
      You can add in cocoa powder or sub it to make a chocolate frosting. You can add more or less of the milk or dairy-free milk to get the consistency that you want.

      Best,
      Chrystal

      Reply

  8. I would love to find a receipe for cupcakes that are keto friendly. Have you made any using coconut or almond flour?

    Reply

  9. Hi there!

    This recipe looks great and I want to give it a go! Just wondering which type of dairy free milk you used? Was it almond milk? Would coconut milk also work?

    Appreciate your help!

    Thanks 🙂

    Reply

  10. Accidentally got ahead of myself and mixed all the dry ingredients together first (GF flour, sugar, salt, baking soda). Would cupcakes still work or restart? Would hate to waste a double batch worth of Bobs red Mill 1:1!

    Thanks in advance!

    Reply

  11. My girls have requested a cat cake for their birthday but with this sponge recipe, which they love. Experimenting or converting recipes is not my jam so I’m a little nervous to just dump it in a round pan and test my luck. Any advice on baking temp and time for a regular cake vs. cupcakes?

    Reply

    • This recipe makes 12 cupcakes. If you want to do two layers you’ll need to double the recipe and reduce the baking powder to 3 teaspoons total. Spoon batter evenly into the round 8 o r9 inch cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Check the cakes around the 28 minute mark. If you make a single batch you don’t have to adjust the baking powder. Bake for 22–25 minutes, then check the center and add time if needed.

      Best,
      Chrystal

      Reply

  13. Thank you so much for posting this recipe and for perfecting it so we don’t have to. 🙂 I do have one question regarding eggs. My daughter has an egg allergy and I would need to sub out eggs for her to be able to have them. Do you have any recommendations? I usually use apple sauce for subbing eggs, but I’m afraid it would add too much moisture for this recipe. Any advice is appreciated. Thank you!

    Reply

    • Hi Melissa,
      A few readers have made these egg free, look through the comments 🙂 Have you tried Bob’s Red Mill egg replacer? It works really well and it also works in my gluten free bread recipe!

      Best,
      Chrystal

      Reply

  14. Made them and the batter was “sticky” almost like glue. Followed the recipe to a T. Any idea why? No humidity outside. (I live in the desert)

    Reply

  15. I needed a simple GF/DF cupcake for my daughters birthday party and came across these in a google search. These were absolutely amazing! I added almond flavoring instead of vanilla and then substituted applesauce for the eggs and they were perfect! Our family enjoyed them more than the store bought cake!

    Reply

  16. Have you ever substituted stevia, honey, or maple syrup for the granulated sugar? Any idea would the measurement would be on any of those? Thanks!

    Reply

    • I haven’t in this recipe. I do use honey and maple syrup often in recipes that use almond flour. I have a paleo muffin and a paleo chocolate cupcake that both use almond flour and honey, if you like.

      Best,
      Chrystal

      Reply

  17. I made a few substitutions and they turned out amazing! I used light olive oil instead of butter and replaced the sugar with honey (reduced to half a cup). Thank you for the recipe!

    Reply

  18. This recipe is SOOOOO awesome!!!!!! I have made the cupcakes (mini & regular), and a beautiful 6in double layer cake. So delicious!!! Many thanks to you for being our wonderful test kitchen.

    Jodi Truex
    New Jersey

    Reply

  19. How do you keep them if not serving the next day? I have to hold them for 3 days. Should they be keep at room temperature or refrigerated?

    Reply

  21. Hello.

    I don’t have Bobs Red mill 1:1 flour. Can you let me know if I can use your “Gluten-Free Flour Blend Recipe 1 – Yields 4 cups” instead?
    And if yes, if another of your recipes calls for BR Mill 1:1 flour, If I can keep using your “Gluten-Free Flour Blend Recipe 1 – Yields 4 cups”.
    Thanks in advance for your help.

    Reply

  22. Can I sub butter for the oil and buttermilk for the milk with all the same measurements? I’m an avid baker, but new to GF baking. Thanks for the recipe!

    Reply

  23. Hi. I made these cupcakes with coconut milk and they smelled and tasted super sour (as a batter). The milk was not expired though, however after these baked, they were outstanding! Great texture and fluffy ness! Such a great recipe! Any idea what might have happened?
    Thank you!

    Reply

  25. Hey I have used this recipe more than once and it is amazing but I want to change it up a bit would the recipe still be good if I added Oreos please reply soon thank you.

    Reply

  26. These vanilla cupcakes are totally the BEST vanilla cupcakes EVER!!!!! They are so moist and fluffy, I’ve made them 3 times so far (it definitely won’t be the last time I make them) and every time they come out perfect. Today, I made them and for frosting, I used unsweetened coconut whipped cream (just make from full-fat coconut milk) and they were delicious!!!! I used avocado oil, and oat milk, the only differences.

    Reply

  27. Love love the cupcakes have made them a couple of times now. Tried to make them as a cake but came out flat. Can you use self raising flour instead to make it rise more?

    Reply

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