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.
Elena
I made double the recipe, they turned so soft and delicious. The only thing I changed was I put less sugar.
Kara
I’m interested in using less sugar, since the person I’m making them for is sugar sensitive. What amount did you use, and did they still taste ok? I’m looking to use as little as possible, while still having them be a little sweet.
Also, how many cupcakes did you get out of this recipe?
Sev
You can always sub or 50/50 monkfruit or swerve sugar as the alternatives - they are 1:1 to regular sugar if you want a sugarless alternative or low sugar alternative (50 reg sugar/50sugar alternative).
Alyssa
you will get 12 cupcakes. I think you could easily swap the sugar for swerve or monkfruit. both are natural sugar free options that you can switch cup for cup.
Billie jean Apfeld
Can you please tell me if olive oil will work well in these cupcakes ?
chrystal
Yes, olive oil will work but it may add an olive oil flavor to the flavor.
Best,
Chrystal
Billie jean Apfeld
Thank you Crystal
chrystal
You are very welecome.
Kal
Hi can I use gluten free self raising flour x
chrystal
It should work - just make sure to omit the baking soda from the recipe. Just note that I've only tested this recipe with my self rising flour, my regular flour blend, and bob's red mill 1:1. Depending on which brand you use, you may get varying results.
Best,
Chrystal
Darla
Can I use PURE CANE SUGAR ? Or even MAPLE SYRUP ?
chrystal
Hi Darla,
I haven't tried either in this recipe, so I can't say if it will work.
Best,
Chrystal
Kal
Hi could I make these egg free
chrystal
Some of the readers here have used Bob's Red Mill Egg Replacer with good results, I haven't tried it myself.
Best,
Chrystal
Ashleigh
I made this with organic cane sugar and they turned out amazing!!
chrystal
Thank you for letting me know.
Best,
Chrystal
Tracey Wurthman
Have you tried these as mini muffins and how long would you cook the minis?
chrystal
Bake mini cupcakes for 9-11 minutes.
Best,
Chrystal
Amanda
Not sure what I’ve done but I followed the recipe however it was like water. I’ll try again another day, any tips would be great cheers
chrystal
Hi Amanda,
The batter should be on the thin side, but not like water. Did you bake them? How did they turn out?
Best,
Chrystal
Geetika Duggal
Can I make these cupcakes with your gluten free flour recipe
chrystal
Yes, you can use my flour blend to make these cupcakes.
Best,
Chrystal
chrystal
Hi Kathryn,
Did you use the 1-to-1 (blue bag) or the all purpose?
Best,
Chrystal
Kathryn W
Blue bag
Heather
I LOVE this recipe! It turned out delicious. I used a scale and made it gluten free but I did use dairy. I need to make a lot of cupcakes for an event this weekend. Can you tell me if I can triple the recipe without altering the end result?
chrystal
I am so glad you loved it. The only thing with tripling the recipe, if you don't bake them up right away they start to loose the air bubbles you mixed in (and from the leavening agent). If you can bake at least two of the pans at one time, it should be okay. You'll need to bake them a little longer if you have more than one pan in the oven at a time.
Sruthee Rajendran
can i substitute the eggs?
chrystal
I haven't tried an egg substitute in this recipe. A few readers have used Bob's Red Mill egg replacer. If you decide to try it, just note that the texture will be a little different.
Best,
Chrystal
Courtney Vespa
Hi Chrystal, I recently tried the Bob's egg substitute and the batter came out thick**, should I add more liquid to obtain a cake like consistency?
**thick as in similar to a cookie batter**
chrystal
It definitely shouldn't be thick. Could you have possibly added too much of the egg replacer dry mix?
Rebecca
Hi Chrystal,
Do you think I would need to make any adjustments to the quantity of sugar if I substitute coconut sugar in lieu of regular granulated sugar? (Due to a food sensitivity). Thank you!
chrystal
Hi Rebecca,
I haven't personally used coconut sugar in this recipe, but I think you can use 1/2 cup instead of 3/4 cup. The color will be a touch darker. Let me know how they turn out.
Best,
Chrystal
Ket
Has apple sauce been utilized instead egg replaced? Will the applesauce work?
chrystal
Hi Ket,
I don't recall if a reader has used apple sauce. I would imagine they wouldn't be as fluffy but they would still taste good. Readers have used Bob's Red Mill Egg Replacer with luck.
If you decide to use applesauce please let me know how they turned out.
Best,
Chrystal
Aanjes
What is the desired consistency of the batter? I doubled this recipe but the batter seems a little thinner than what in use to?
chrystal
The batter should be a little thin, but not too thin.
Renee
Do you have any suggestions for those who live in more humid climates and the batter is still moist past the 20 minute mark? Do we just keep baking until we think everything is dry?
chrystal
Hi Renee,
For really humid climates I would recommend reducing the milk in this recipe. Maybe add 1/4 cup of milk or dairy-free milk, instead of the 1/2 cup. Also, I would store these cupcakes in the refrigerator and bring to room temperature when you are ready to eat them. This will keep the cupcakes from absorbing the extra moisture from the air.
Best,
Chrystal
Zoe Samuel
This is the best gluten free cupcake recipe I have tried. I thought I was going off cake until I made these cupcakes. They are seriously mourish, soft and after three days are still just as fresh as when O made them. Seriously recommend these to anyone.
chrystal
Awe, I am so glad you think so. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Lou
Thank you so much for sharing your recipe. I made these for my grandkids . They were delicious and very moist. They didn’t have the gritty texture that usually comes with gluten-free baking !
Sammy Jones
Hi!
Doing research for a gluten free wedding cake i have coming up. Have you ever tried this recipe in actual cake round form? Would it work?
chrystal
I haven't tried it but my readers have use this recipe and my lemon cake recipe to make wedding cakes.
Best,
Chrystal
Kari McGuire
I made these today with my little granddaughters, only we wanted strawberry cupcakes, so I substituted strawberry purée for the milk in both the cake batter and frosting, and I used only 1 tsp of vanilla in the cake. Oh my gosh—they were sooooo good!!!
Thank you so much for all the trial and error that you do in developing these wonderful recipes and then sharing them with us!!! Every recipe that I have tried has been sooo yummy!!
chrystal
I am so glad that you are enjoying my recipes. Thank you for letting me know.
Best,
Chrystal
Shiran
I’m so excited to try this recipe!!
Do you have any advice how I can make the frosting chocolate? I want to make black and white frosting for the cupcakes. Should I just add some cocoa powder?
Also will these cupcakes and frosting keep well in the fridge if I want to make them the night before?
Any advice is appreciated!
chrystal
Hi Shiran,
You can make my chocolate frosting recipe if you like: https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/
Yes, they will keep well if you frost them the night before and keep them in the fridge.
Best,
Chrystal
Jo-Anne Gill
Amazing! I used butter and regular milk. These are my new go-to GF cupcakes forever, I've been searching for this recipe for 10 years! Nobody suspects they are GF, and I can't believe how fluffy and delicious they are. Thanks!
Sarah
These are soo tasty!
Would this work as a cake as well as it does cupcakes and would I bake fior 20mins as well?
chrystal
I have a cake version 🙂 https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Samina
Hi Chrystal,
Which brand of powdered sugar do you use to make the frosting?
chrystal
I like Wholesome, but you can use your favorite brand.
Best,
Chrystal
Jennifer E Cornett-Hodson
How many cupcakes does this make?
chrystal
12 cupcakes
Marielle
Hi,
Have you tried making these cupcakes with a different milk like almond milk, or is it specifically dairy-free milk? I would like to make these but only have almond milk.
Thank you!
chrystal
Hi Marielle,
You can use almond milk in this recipe, that's what we use.
Best,
Chrystal
Shelby
Hello. Can this recipe be used to make a cake instead of cupcakes? I want a good GF/DF cake but I have not been able to find any. The cakes I made today turned out too crumbly and did not taste good (followed exactly the recipe). Do you have any tips to make it not crumbly so I can make a layered cake?
chrystal
Hi Shelby,
Yes, here's the cake version" https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/ - this cake is a layered cake and it isn't crumbly.
Best,
Chrystal
Joelle Zurilgen
Does this recipe need Xanthan Gum? Is it already included in the flour you use?
chrystal
Yes, it's in the flour I use. If you are using a flour blend that doesn't have it, add 1 teaspoon. Just note, not all flour blends work in this recipe. For example, Krusteaz, Bob's Red Mill All Purpose Flour, and Namaste don't work well in this rcipe.
Best,
Chrystal
Melissa Jones
Hi Chrystal. I was wondering if the King Arthur brand flour is ok to use? Thank you.
chrystal
Hi Melissa,
Several readers have used King Arthur to make these cupcakes with great results.
Best,
Chrystal
Evelyn
Hello! This will be my first time making gluten free cupcakes and I was wondering if regular vanilla extract would work rather than a specific gluten free vanilla extract ?
I’m asking because I looked it up and it said that vanilla extract doesn’t contain gluten so I’m a bit confused. Thank you ! I can’t wait to try out this recipe!
chrystal
Hi Evelyn,
Some off brands of vanilla use gluten ingredients for color. If your vanilla extract doesn't include other ingredients like wheat are barley malt, you should be fine.
Best,
Chrystal
Kate
Hi! I would like to make white cupcakes out of these, so omitting the egg yolks. Any idea if this would work and/or what substitutions I should make for the yolks? Thanks!
btw, LOVED your chocolate cake recipe. I'd really thought I would never have really good cake again, and my kids couldn't tell the difference!
chrystal
I am so glad you liked my chocolate cake recipe. For the cupcakes, you can try using an extra egg white in place of the yolks. I haven't personally done this in this recipe, but I have in another.
Best,
Chrystal
Reyanne Cadima
Do you think this recipe would hold up as a cake itself?
chrystal
Yes, I have a cake version. https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Bee
These really are the best gf cupcakes I have made! I’ve made good ones, but they were never this perfect in texture. Thank you for this recipe!
We also made these into strawberry flavored cupcakes simply by adding about 1 to 1 1/2 tbsp of pulverized (ground-up in spice grinder) freeze-dried strawberries to the batter and then again to the frosting. I didn’t change anything else in the recipe and they came out amazing!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Lois
Hi! I am planning on making these soon, (they look excellent) and was wondering if you could add sprinkles to make a confetti cupcake. Thanks!
chrystal
HI Lois,
Yes, I have a recipe for funfetti cake. You can also do cupcakes. 🙂 https://www.glutenfreepalate.com/gluten-free-birthday-cake/
Best,
Chrystal
Maria
Hi! I was wondering what color dye brand you use? I wanted to make blue and white icing for by baby shower, just like those in the picture in the beginning of your post.
chrystal
HI Maria,
I used the Blue McCormick liquid drops for that frosting. I hope that helps.
Best,
Chrystal
Monica Cotton
I have been struggling to bake since my fiance was diagnosed with Celiac disease. Just tried these cupcakes today and they are amazing! So light and fluffy!
chrystal
I am so glad you like them! Thank you for letting me know.
Best,
Chrystal
Sarah
Best gluten free cupcakes I’ve ever made - thank you for the recipe! I swapped the vegetable oil for coconut oil and they turned out great.
chrystal
You are very welcome. I am so glad you like them.
Best,
Chrystal
Schhabra
Hi Chrystal,
Can i use Almond flour instead with 1 tsp xantham gum
chrystal
Almond flour won't work in this recipe. Sorry!
Best,
Chrystal
Stephanie Hartnett
I’m so happy the way these turn out they were amazing I decided to add jam in the middle and I must say they were unreal I definitely will be making more, trying to find a nice dairy and gluten cupcake is tricky to find this one is amazing
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Ginny Wright
These are fantastic! I made 1/2 batch last night to try them and they are amazing! I did use Swerve confectioner sugar to make them gluten & sugar free. I am making 150 for a birthday party in 2 weeks.
I do have a question....Is there a way to make it so the "crust" or "outside layer" does not harden if they are not eaten right away?
chrystal
Hi Ginny,
I am so glad you like them! Made as directed, there shouldn't be an outside crust that forms after sitting. In fact, they tend to get a little softer over a few days. It is best to either enjoy them within a few days, or to freeze them and thaw them before frosting them with fresh made frosting.
Best,
Chrystal
Ginny Wright
Thank you for getting back to me. I will try making them without the Swerve and just regular sugar.
These are amazing even if the outside is a little crunchy! The texture and everything are so very wonderful!
Thank you so much for sharing this!
Sandy
Good Morning,
Question: In other GF cupcake/cake recipes the directions say to OVERMIX the batter and to let the batter sit for 30 min before baking. Your recipe says to not overmix. Is that because of the order the ingredients are incorporated? The ingredients are the same for both recipes I am comparing. I appreciate your love of GF/DF baking!
chrystal
Hi Sandy,
Overmixing tends to lead to denser cupcakes, sometimes they are rubbery. It could be the order, but if you let them sit you also run the risk of loosing a lot of the air bubbles that will help keep your cupcakes fluffy. The air bubbles you whip into the batter will pop and the livening agent will have already done it's part.
This is just my experience. I hope that helps.
Best,
Chrystal
Sandy
They are in the oven! Batter looked great! Thanks for the quick response.
Tracey
Hi Crystal, I'm from England and are on a FODMAP diet which Is gluten and dairy free, but in U.K. we use different brands to you. "All purpose" flour, is that self raising or plain flour? Our Doves Farm GF SR flour has baking powder in it can I use this, are you familiar with this brand please? Also can I use sugar substitute like stevia? I'm excited to try your recipe as I've made lots of GF and they are always inedible so I throw them away....I will let you know how I get on. Many thanks
chrystal
Hi Tracey,
Other readers from the UK have used the Doves Farm flour with success. Just note because it has maze flour in it, it won't work in every one of my recipes. It's self rising so you won't add in the baking powder. I haven't tried making these cupcakes with a sugar free substitute.
Best,
Chrystal
Enass
Hi Chrystal.
I just have a question regarding the appearance and baking of the cupcakes. I have made 2 batches of your recipe and the taste and texture inside are great! However, when I bake them they rise really high. Once I take them out of the oven, they shrivel at the top and they also shrink in size. Is there any way I can prevent this in your opinion. Thank you in advance
chrystal
Hi Enass,
What flour blend are you using? Are you at a higher altitude?
Chrystal
Enass
Hi Chrystal,
I live in Australia but not at a high altitude. I use an Australian grocery flour blend. The ingredients list is: Gluten Free Starches (Maize, Tapioca), Gluten Free Flours (Rice, Maize), Rice Bran, Thickeners (415). I also add 3/4 tsp xanthan gum to batter.
chrystal
Hi Enass,
The blend you use is quit different than what I use. Readers often see the rise and shrink of baking because of the maze flour and sometimes the rice bran. One reason could be because the maze and rice bran don't absorb the liquid ingredients as fast. Ingredients absorb some of the liquid and some of the liquid creates steam when baking, and helps it rise. I would try letting your batter sit for 30 minutes before baking and see if that helps give the maze and rice bran time to absorb some of it.
Best,
Chrystal
Aya
I love the texture of these cupcakes! The blue and white frosting looks amazing.. may I ask what kind of food coloring you use?
chrystal
I used wilton but you can use any food coloring that works for you.
Best,
Chrystal