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 use vanilla bean paste these days, but you can easily use 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.
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.
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.
Both those tips are relevant to most cupcake recipes, not just these Gluten-Free Vanilla Cupcakes.
Of course I give full credit for the amazing, smooth, vanilla flavors to Rodelle’s Vanilla Paste. Their vanilla paste brings these vanilla cupcakes to a whole new level.
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!
Disclosure: I’m an ambassador for Rodelle. They are one of my favorite brands. Opinions are my own.