By Wendy Stoltz / Last Modified On January 22, 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.
Do you love whipping up delicious desserts in the kitchen, but want to improve your skills? Take this Raw Vegan Desserts Course to become a gluten-free, dairy-free dessert pro!
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.
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.
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.
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.
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.