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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.

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.

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.

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.

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 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.

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.

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.

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.

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. 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.

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.

Yield: 12 cupcakes

Gluten-Free Vanilla Bean Cupcakes

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.

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 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

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: 440 Total Fat: 20g Saturated Fat: 8g Cholesterol: 5950mg Sodium: 200mg Carbohydrates: 63g Sugar: 40g Protein: 4g
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.
© Chrystal
Cuisine: Dessert / Category: Desserts
These Gluten-Free Vanilla Bean Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.

Comments

  2. These were so good! I’ve made them multiple times now. The latest time, I made them as mini cupcakes, using a small cookie scoop (a #60). It yielded 40 mini cupcakes that took about 13-14 minutes to bake. I frosted them with a fudge frosting and they were so good!
    I used corn oil. King Arthur Measure for Measure Flour, and Flax Milk. All of those worked perfectly in this!

    Reply

  4. Just checking if this would work with your GF flour mix (ie 2 cups white rice flour : 1 cup tapioca flour : 1 cup potato starcg) or to another GF flour mix I use (1.5 cups sorghum flour : 1.5 cups potato starch : 1 cup tapioca flour). Thanks!

    Reply

    • Hi Shelly,
      I’ve tested this with my blend before. I haven’t tried it with sourghum, potato and tapioca without rice flour added.

      Best,
      Chrystal

      Reply

  6. I just made these I used Ener-G egg replacer and Olive oil. They turned out great. Thank you for sharing your recipe.

    Reply

    • Hi Sophie,
      Vanilla bean paste and vanilla extract are two different things, you can use vanilla extract in this recipe.

      Best,
      Chrystal

      Reply

  8. Hot diggity! These are delicious! I made these as written and baked for 21 minutes. These were amazing! I brought them to a party full of non-GF eaters and they were gobbled up so fast.

    Reply

  10. This is the best gluten and dairy free cupcake mix I have ever made! My nearly two year old is allergic and is going to love these for his birthday! Thank you!

    Reply

    • Hi Cam,
      I haven’t personally tried using those in this particular recipe. Sorry I couldn’t be more help.

      Best,
      Chrystal

      Reply

  12. My little boy is gluten free and a friend is dairy free, I struggle to find recipes to cater to both. These are delicious,so light, lovely texture, better than regular cupcakes to my mind!

    Reply

  15. I made these last year for my daughter’s birthday party (some friends are vegan and some are dairy free). I had to use Baking Soda, not Powder, to get them to rise. Also, the 1-to-1 baking flour isn’t available at my local grocery stores, they say it’s been unavailable for months, so I used Bob’s Red Mill GF All-purpose baking flour. Not sure if that’s why the baking powder wasn’t working. My partner explained the chemistry to me, and said it was related to using dairy free milk, but who knows. Just wanted to add that incase anyone else is having trouble. I’m making them again right now for my son’s birthday, same all-purpose baking flour, and using hemp milk, so I switched immediately to Baking Soda and it’s going well 🙂 Thanks for sharing this great recipe, all the kids love them!

    Reply

  16. I’m curious if this recipe would work with regular whole milk rather than dairy free? I love it with coconut milk, but I’m out of that at home right now.

    Reply

  17. These sound fantastic! How long do they keep without going dry? Would they be ok made on a Wednesday for eating at a party on Saturday? I have to travel in between! Thank you!

    Reply

    • Hi Marion,
      These cupcakes are tender but I wouldn’t recommend making them more than 2 days in advance, tops.

      Best,
      Chrystal

      Reply

        • Yes. I would freeze them without frosting, then bring them to room temperature the day you want to serve them and frost them just before serving them.

          Best,
          Chrystal

          Reply

  19. Made these in larger bakery sized cupcakes and they came out wonderful! Yield was 10 and increased baking time by 6 min. DELICIOUS!

    Reply

    • I’m so glad. And I love that you made a mix of chocolate and vanilla cupcakes. Thanks for sharing.

      Best,
      Chrystal

      Reply

    • I haven’t to this recipe, but I do have a recipe for banana cupcakes that is a variation of this recipe. Search for banana or banana cupcakes in the right hand box.

      Best,
      Chrystal

      Reply

  21. Hi Chrystal! I made these cupcakes for a student and they are absolutely AMAZING. I had my husband taste one of them when they came out of the oven and we were both amazed at how light, fluffy, and flavorful they were. I was wondering if you had a full cake recipe that was just like this one except for like a 4″, 6″ or 8″ 3 tiered cake?

    Thank you!!
    Jillian Seamans

    Reply

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