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.
Margaret
Hi Chrystal - Just made these for the first time, and they were delicious and also very pretty! I wonder, though, could I use slightly less sugar next time? They were a tad sweet, especially with the icing. Margaret
chrystal
Hi Margaret,
I think you could go down to 2/3 a cup of sugar and be okay but I'd focus on the icing if you want to make it less sweet.
Best,
Chrystal
Margaret
Thanks Chrystal. I baked them again today using 2/3 cup sugar, with unsalted butter instead of oil. So delicious! Very tender and light and moist, with a wonderful flavor. I also cut the frosting down to one quarter of the original recipe, so I figure each cupcake has just 10 grams of sugar. Love your website! Margaret
chrystal
Thank you for stopping back by and letting me know. I'm glad they turned out.
Best,
Chrystal
Kathleen
The cupcakes turned out much fluffier than any other recipe. Figured the rest of your recipes will be the same. I'm doing a groom's cake three layers high. I need this recipe as a cake. Is it the same, just put it in pans?
Wendy Stoltz
Hi Kathleen,
I don't see why it would not work. Only pointers to mention are make sure you make enough batter for the pans you using and adjust the oven temperature.
Debbie
Hi Crystal:
Did you melt the butter when you replaced it for the oil?
Or did you cream it together with the sugar?
Thank you
Debbie
chrystal
Hi Debbie,
I used melted and cooled butter.
Best,
Chrystal
Petya
I just tried this recipe with my very first gluten-free flour. The cupcakes turned out amazing! I put eritritol instead of sugar (200gr), cow milk and citrus extract. They are just the right amount of sweetness for our taste.
Even though I preheated the oven at 180C, I had to bake them for 30min, because at 18 they were still liquid as I just put them in. May be there was something with my forms - I used aluminum with paper cups, approx 5cm in diameter and dough wight approx 2cm.
I will definitely do them again very soon!
Wendy Stoltz
Hi Petya,
I am so pleased you started out with your first gluten-free flour. All the best on your new baking journey!
Vinita Jain
Do u have any egg replacement for this recipe ? Plz tell
chrystal
Hi Vanita,
Bob's Red Mill egg replacer works well in this recipe. Just note that the texture will be slightly different.
Best,
Chrystal
Gen
Does this make 24 cupcakes?
Lindsay
Hi Gen,
It makes 12 cupcakes. You can double the recipe if you need to make 24. Thanks!
Audrey
Great recipe! I used chobani extra creamy oatmilk, added a dash of lemon and a sprinkle of cinnamon to the batter and my tween daughter along with her 3 friends ate the entire dozen in no time! Big hit. She is gluten sensitive so it's nice for her to have something like this to share with friends.
Wendy Stoltz
Hi Audrey,
Thanks for sharing. That's what childhood memories are made of!
Armanda
Hi Crystal.
What is the best way to store the cupcakes?
Lindsay
Hi Amanda,
You can store them at room temperature. They will be fine. You can also store them in the refrigerator but you will want to bring them to room temp before serving otherwise the frosting will be stiff.
Armanda
Thanks so much Lindsay
Noa
Hi !
Can you pls mention which milk you used? (dairy free)
Can I use almond milk?
Thank you!
Lindsay
Hi Noa, you can use any type of milk you like. Almond milk is perfect!
Pauline
Hi Chrystal
How much butter would you use instead of oil
Pauline
chrystal
The same amount, melted and cooled.
Best,
Chrystal
Vii
So measure the butter after melted to be same as oil amount?
Thanks
chrystal
Yes, but technically if you melt a 1/2 cup of butter, it should still measure a 1/2 cup of butter in a melted form.
Sonia
I put 1 3/4 tsp of corn starch and replaced the sugar with powdered sugar... they came out so light and fluffy
Christina
Same amount of powdered sugar? Thanks 🙂
Donna
How many cupcakes does this recipe make?
Lindsay
The recipe makes 12 cupcakes.
Amy
Hi!
Wanted to thank you for this amazing recipe. I did change the recipe a bit by mixing it with normal whole milk. The cupcakes came out perfectly!!!
Lindsay
Hi Amy! So glad you loved the cupcakes, and thanks for leaving a comment!
Nadine
How do you recommend storing these cupcakes if using the dairy option?
chrystal
You can store them at room temperature. They will be fine. You can also store them in the refrigerator but you will want to bring them to room temp before serving otherwise the frosting will be stiff.
Best,
Chrystal
Aline Arnold
I made these cupcakes yesterday and used homemade vanilla paste and vanilla sugar! They were out of this world and enjoyed by those who were not gluten-free. Thank you so much for a delicious recipe that was I not hesitate to bring to anywhere.
chrystal
You are very welcome. Thank you for taking the time to stop back by and let me know that you loved them.
Best,
Chrystal
Donna Lawrence
What flour did you use
Abbey Fortney
These cupcakes are delicious! I’m making a cake for a friend’s birthday this weekend and wanted to to know how I can turn the cupcake recipe into a cake recipe!! Thanks so much!
chrystal
You are very welcome. I am so glad you like them.
Best,
Chrystal
chrystal
Also, I have a cake version if you need: https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/
Best,
Chrystal
Maddie E.
What dairy substitutes for the milk would you recommend?
Lindsay
Hi Maddie! You can use any type of milk that you like. Almond, soy, cow, etc. They all work here.
Arielle
Hi! How far in advance can you make these cupcakes?
chrystal
You can bake them a couple days in advance and refrigerate them. Bring them to room temperature before you frost them.
Best,
Chrystal
Susan
Can they be frozen without frosting? For how long?
chrystal
Yes, you can freeze them for up to 3 months without frosting. After that, they may dry out in the freezer.
Best,
Chrystal
Nicole
I saw you have a cake version, but that one is chocolate, can I just use this same vanilla recipe and put into 2 eight ice cake pans?? Maybe adjust the time??
chrystal
I have a vanilla cake version as well https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Melissa
These were PERFECT. Follow the recipe as is and they will come out perfection. No One could even tell they were gluten free, that’s how good these are! I used the same flour that was recommended.
Sarah
Wow! These were wonderful! I am pretty new to the GF world after a recent diagnosis of an autoimmune disease. I shared them with my gluten loving family and they were pleasantly surprised. Super easy to make too! I did add a bit of extra vanilla 🙂 and I used extra virgin olive oil for baking instead of vegetable oil. I will definitely make these again. Thank you!
Abby
Amazing!!!!!!
Sooooooo good pst cupcakes ever definitely going too use this recipe again!
Abby
I mean best cupcakes ever
Rudy
Do you know the nutritional amounts without using the frosting?
Thanks
chrystal
I'm sorry, I dont.
Best,
Chrystal
Marti
Approximately how long would you bake these if making mini cupcakes? Does 12 - 15 minutes seem ok?
chrystal
Yes, you can start with 12 and watch them for doneness from there.
Best,
Chrystal
Kendall
Hi Chrystal -- what dairy-free milk do you recommend for the best flavor and consistency? Thanks!
chrystal
Hi Kendall,
I personally like using almond milk. I use an unsweetened vanilla almond milk, or unsweetened plain almond milk.
Best,
Chrystal
Staci P
What nut free/dairy free milk would you recommend? Using this amazing recipe for daughter's bday in class, but it's a nut free facility? Thank you.
chrystal
Rice milk works well. You can try flaxseed milk, but I haven't tried it in this recipe yet.
Best,
Chrystal
Sarah
Delicious!! We loved these. My husband refuses to eat most of my GF food because it "tastes too healthy and doesn't taste like the real thing" but he really liked these! Thank you for this! 🙂
Linda Ashworth
I used coconut milk and coconut oil. I also sifted the flour. They turned out light and delicious. This recipe just moved to the top of my list.
Sara
These were actually... UNREAL!! Definitely a make again and save this recipe forever.
chrystal
I am so glad you loved them. Thank you for stopping back by to let me know.
Best,
Chrystal
may
Hi Chrystal, do I add xanther gum to the gluten free plain flour? it's not mentioned in the recipe
chrystal
Hi May,
You don't need to add xanthan gum.
Best,
Chrystal
may
ok thank you. do you have a recipe for gluten free tarts?
chrystal
I don't but you can use my pie crust recipe to make tarts.
Best,
Chrystal
Jessica Garrigues
What adjustments would you make to turn these into a cake? I've loved these as a cupcake, and I want to make a cake for a special occasion!
chrystal
I have a cake version. https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Jessica Garrigues
Thank you! This is so helpful 🙂
May
Hi Crystal, I made adjustments to your recipe. I put melted butter instead of oil. I put 2/3 cups of sugar. The cupcakes tasted nice but the top looked like brownies. What have I done wrong? Thank you
chrystal
Hi May,
It could have been the butter, or possible that they rose and sank. I have some tips in the post about cupcakes sinking.
I hope that helps.
Best,
Chrystal
Susan
Made your GF vanilla cupcakes today. The instructions were perfect and the recipe is so easy to prepare. Intended to frost them but since we have strawberries and whipping cream made them into shortcakes. Super good! Also used the Bob's Mill flour you recommended and oil.
Catherine
We have a gluten free household (my son has celiac) with little kids. We made these on a week night and they came out beautifully and were very fast and easy to make. We colored the icing and added sprinkles for extra fun and they look and taste like they came from a bake shop. Thank you so much. Really impressed with these.
Christy Rushton
Hello, Thank you for this recipe. Do you think replacing the eggs with a flax egg would work? I am also going to use GF oat milk.
Lindsay
Hi Christy,
I've used Bob's Red Mill Egg replacer in this recipe with good results, and I think you could use a flax egg too. Just note that the texture of the cake will be slightly different.
You should be fine using oat milk.
Thanks!
Oona
I LOVE this recipe!! I have made it a bunch of times, and it always comes out perfect!! One question, can I double the recipe to make 24 cupcakes? Or will that not work? Thank you in advance!!
Lindsay
Yes, you should be able to double the recipe with no problems. So glad you love the recipe!
Lisa
I just made these cupcakes but they sunk after a few minutes. I used coconut milk but all other ingredients were the same. Any idea what I did wrong? They were nice & high when I took them out of the oven. They are yummy though!!
Lindsay
Hi Lisa!
Typically when the cupcakes sink like that it's either due to high humidity in the air, or too much moisture in the batter. It can also happen if the batter is overmixed. I hope you'll try again!
Katey Bishop
I added in 2 Tbsp of gluten free baking power to make these chocolate, and they were amazing.
Lindsay
Hi Katey! Do you mean cocoa powder? I'm glad they were delicious for you!
Allison
I tried these with gf and liked them but wanted to try with regular flour for other people, do you think that would work?
Lindsay
We haven't made these cupcakes with regular flour. They should work fine that way, but I can't be certain.
Jordyn
Hi! Was looking at your nutrition facts, just curious what oil you used. I made them using vegetable oil and it came out to about 200 cals a cupcake and yours says 70. They were absolutely delish and perfect for coworkers dietary needs. Just curious! Thanks!
Lindsay
Hi Jordyn! We used vegetable oil. I just took a look at the recipe and it does seem like the nutrition facts are a bit off. Occasionally the software the blog uses doesn't catch everything. Your calculations sound correct though, and I'm so glad you and your coworkers liked them!
Leslie
I really love to look of the white and blue icing in some of your photos. How do you do that?
Lindsay
Hi Leslie! If you tint half of your icing blue and then add it to just one side of a piping bag, then fill the rest of the bag with white icing, you should get that effect! Thank you for the comment, hope that helps!
Becky
These were DELICIOUS! Thank you so much! I used caramel frosting.
Nadia
Can the sugar be substituted for maple syrup or honey....can they be made paleo? Much appreciated. Thanks.
Lindsay
Hi Nadia, I don't recommend using liquid sweeteners in this recipe. The granulated sugar is needed to create the texture of the cake. For a Paleo option, you will want to look for an almond-flour based recipe. While we don't yet have a paleo vanilla cupcake recipe here, you can try our Paleo chocolate cupcakes, or Paleo strawberry shortcakes.
Andrea
Best cupcakes!!!
I used salted butter instead of oil.
Absolutely delicious. Can’t wait to try other recipes.
Lindsay
Hi Andrea! So glad you loved the cupcakes. Thank you!
Sica
I made these with 1/2 cups sugar, almond milk and used (dairy free) butter-melted. Added 2 mashed bananas, some blueberries and chopped up (df) dark chocolate. Skipped the icing. Baked for about 3-4 minutes more than the original time. Thanks for the recipe!
Lindsay
Hi Sica! Sounds like they turned out well with your add-ins! Thanks so much for letting us know.
Connie
Delicious. We would never know they were gluten-free.
Carol E.
Thank you for another great recipe! I used egg replacer and oatmilk, and once again used only about 1/8 cup of oil and used applesauce for the rest of the 1/2 cup. Added some chocolate to the frosting and they taste heavenly. So appreciate being able to eat treats again!
Wendy Stoltz
Hi Carol,
It is nice to be able to enjoy sweet treats that are gluten-free. So glad you tried this recipe.