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.
Looking for a gluten-free vanilla extract? We found this popular extract, made from ethically-sourced vanilla bean pods.
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
-
Gifbera Bright Rainbow Standard Cupcake Liners Solid Colorful Paper Baking Cups 400-Count
-
Amazon Basics Nonstick Round Muffin Baking Pan, 12 Cups, Set of 2, Gray
-
KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
-
Native Vanilla - Extracts Made from Premium Vanilla Bean Pods
-
Clabber Girl Gluten Free Baking Powder 8.1 Ounce
-
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
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.
Monica Mahoney
They look delicious!!! 🙂
chrystal
Thank you 🙂
Karen fulton
If you use dairy milk and butter, does that alter the recipe in any other way?
chrystal
Hi Karen,
You can use dairy milk and butter in this recipe 🙂
Best,
Chrystal
Novia
No I made them with dairy products and they were amazing.
chrystal
Awe, thank you. I am so glad you like them.
Best,
Chrystal
Maya
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.
chrystal
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.
Maya
I'll try it again for sure and keep making little modifications. I tried the cupcakes in
ice cream cones and they are fabulous.
One question, was the batter really thin for you?
Piper Hansen
Yes
Chantell
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! 🙂
chrystal
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
Jamie
You can substitute applesauce for eggs
chrystal
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
Abigail
These look amazing! Hoping to make them for Mother's Day. 🙂
Quick question though, can I use vanilla extract instead of vanilla paste?
chrystal
Hi Abigail,
Yes, you can use vanilla extract 🙂
Best,
Chrystal
Audra Meeks
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?
chrystal
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
Shannon
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!
chrystal
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
Chrissy
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.
chrystal
Thank you for sharing Chrissy!
Best,
Chrystal
Dyanna
Can you use vanilla instead of vanilla paste? Would it still be 2 teaspoons?
chrystal
Yes. You can swap it for the same amount of vanilla extract 🙂
Dyanna
They sound delicious would like to try them.
Cindy White
I use rice milk is this ok to use with the same amount I would think reduce??
chrystal
Because rice milk tends to run thinner, you could start with 1/4 cup + 2 tablespoons of rice milk.
Best,
Chrystal
Anne
I made these yesterday and they were wonderful. Everyone loved them. Thanks for the recipe!
chrystal
Thank you for letting me know!
Beck
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.
chrystal
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
Beck
That's ok, hope you enjoyed your holiday 🙂 is the cup that you use a 250ml (metric) cup? Thanks.
chrystal
I'm not sure. In the US we mostly use dry measuring cups and don't weigh our ingredients.
Best,
Chrystal
Helen
Hi Beck,
you may have figured this out by now....seeing that you commented in 2017, lol, but in case you are still wondering, 1 cup would be 250 ml. 🙂
chrystal
The recipe instructions have you whipping the batter enough that it will create air bubbles to aid when they rise. These are fluffy 🙂
Amy
what brand and type of vegetable oil to you use? thanks!
chrystal
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
Melissa
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!
chrystal
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
Mai
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.
chrystal
Thank you for letting me know! So glad you liked them.
Best,
Chrystal
Deanna
Looking forward to making these! What do you find is the best dairy free butter for the buttercream consistency?
chrystal
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
Amy Jo
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!! 🙂
chrystal
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
Christi
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?
chrystal
These freeze well 🙂 I made some for upcoming parties for my kiddos too.
Best,
Chrystal
Tanalee
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.
chrystal
Hi Tanalee,
I haven't tried coconut oil in this recipe, but I bet it would work just fine 🙂
Best,
Chrystal
Jess Bakes
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?
Kristina
vanilla sounds so good right now (after all the chocolate, ha!)
these are happening soon, thank you!
Sandi
I love that swirly turquoise frosting! So pretty!
Amanda
It is always good to have a vanilla cupcake recipe on hand. It seems to be the universally accepted flavor!
Nicole Dawson
These are so pretty Crystal! And I just love that pop of teal in the frosting.
Kelly
What a gorgeous piece of art! "Almost" too pretty to eat!
Kaila (The Wanderlust Celiac)
These look absolutely scrumptious. It appears as though those two years of hard work have certainly paid off. I love your decorating work as well !
Kortney
I love vanilla paste! It adds such a beautiful taste - a cross between extract and the actual beans.
Alisa Fleming
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.
Ashley
Hi could i sub coconut sugar for the granulated sugar??
chrystal
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