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‚ For Chefs and Home Cooking, Baking, and Dessert Making (Vanilla, 8 Fl Oz (Pack of 1))
-
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.
Miles
Hey, I was wondering if it is 13/4 teaspoons baking powder or 1/4 or 3/4?
chrystal
Hi Miles,
It's 1 and 3/4 teaspoon.
Best,
Chrystal
Michelle Palin
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!
chrystal
I'm so glad you like them Michelle 🙂 Thank you for letting me know.
Best,
Chrystal
Beth
Hello Chrystal
When you use Vanilla Bean Paste. Is it the same amount as the extract?
Thanks,
Beth
chrystal
Yes, I use the same amount. The paste is stronger, so you can reduce it if you'd like.
Best,
Chrystal
Shelley McMurtrie
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!
chrystal
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
Ashley
Can this be made into cake instead of cupcakes?
chrystal
Hi Ashley,
Yes, I have the cake version up too.
Best,
Chrystal
Catherine Gimer
I just made these I used Ener-G egg replacer and Olive oil. They turned out great. Thank you for sharing your recipe.
chrystal
I'm so glad you liked them! Thanks for sharing what you used.
Best,
Chrystal
Sophie
does vanilla paste mean vanilla extract?
chrystal
Hi Sophie,
Vanilla bean paste and vanilla extract are two different things, you can use vanilla extract in this recipe.
Best,
Chrystal
Heather
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.
chrystal
I'm so glad you liked them Heather! Thank you for stopping by to let me know.
Best,
Chrystal
Aqs
Wow.. came out delicious.. texture was really lovely.. gr8 recipe.
chrystal
I'm so glad you think so! Thank you for stopping by to let me know.
Best,
Chrystal
Natalie Summerville
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!
chrystal
I'm so glad you think these are the best (we agree). Happy birthday to your two year old!
Best,
Chrystal
Cam
Is it possible to substitute the sugar with rice malt syrup or honey?
chrystal
Hi Cam,
I haven't personally tried using those in this particular recipe. Sorry I couldn't be more help.
Best,
Chrystal
Libby
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!
chrystal
I'm so glad you love these cupcakes. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Stephanie
Hi,
Just wondering how many this recipe makes.
Thank you
chrystal
This recipe makes 12 cupcakes. You can double it if you need more.
Best,
Chrystal
Stephanie Bingham
Thanks so much
Courtney
Is that twelve large size cupcakes or smaller ones (smaller being 2 inch diameter size cupcake cases)?
chrystal
This recipe makes 12 regular sized cupcakes (not the smalls, or the minis) but you can make small cupcakes or minis, just reduce the baking time to 11 minutes and watch for doneness from there.
Best,
Chrystal
Emma
These are absolutely delicious, thank you. I haven’t had a good cupcake in years 😀
chrystal
Awe, I'm so glad you think so. Thank you for stopping back by to let me know you loved them.
Best,
Chrystal
Jenna
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!
chrystal
So glad you like them Sandra! Thanks for sharing what you used.
Best,
Chrystal
Samantha
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.
chrystal
Yes, you can use regular milk and regular butter.
Best,
Chrystal
Courtney
Can butter replace the vegetable oil and if so what quantity and should the butter be softened at room temperature in advance of using it?
chrystal
Hi Courtney,
Yes, you can use butter. Use the same amount, melt it and let it cool to room temperature.
Best,
Chrystal
Marion
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!
chrystal
Hi Marion,
These cupcakes are tender but I wouldn't recommend making them more than 2 days in advance, tops.
Best,
Chrystal
Marion
Thanks Crystal. What about freezing them? Could l take them frozen? Do you think that would be ok?
chrystal
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
Kim
Do you think it would change the texture if I added sprinkles to the batter to make a Funfetti cupcake? Thanks!
chrystal
Hi Kim,
Probably a little, but if you don't add too many, I think it will be fine.
Best,
Chrystal
Kim
Thank you Crystal! I used about 1/4 cup and they turned out fantastic! So delicious and easy to make!
Lea
Made these in larger bakery sized cupcakes and they came out wonderful! Yield was 10 and increased baking time by 6 min. DELICIOUS!
chrystal
I'm so glad. And I love that you made a mix of chocolate and vanilla cupcakes. Thanks for sharing.
Best,
Chrystal
Vicki Pearson
Chrystal, Have you ever added a banana to batter for a different flavor..?
chrystal
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
Jillian Seamans
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
chrystal
I'm so glad you guys love these cupcakes! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Dineo
Hi there
Omg I just tried this recipe and it’s great . I made a cake in place of the cupcakes and with some substituting some of the ingredients still turned out to be fluffy and bomb leaving my sweet tooth satisfied. Thank you for the recipe.
chrystal
You are very welcome. I am so glad you liked it.
Best,
Chrystal
Alicia
Hi I want to make a cake with this recipe as well, how many minutes for the cake? Thank you
chrystal
I have a cake version 🙂 https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Davina Browning
hi, i made these and to me it tasted a bit like pancakes ..... maybe it the oil in them. can i use butter instead of oil?
chrystal
Hi Davina,
They shouldn't taste like pancakes, but yes, you can use butter. Thanks for stopping by.
Best,
Chrystal
Jan
These are fantastic cupcakes and they really freeze well. I pop one in the microwave for 20 seconds and they are yummy! I am a serious celiac and it’s so good to find this recipe. I am in NZ and countdown store free from gluten plain flour and Pam’s and cooking oil.
chrystal
Hi Jan,
I am so glad you like them! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Michelle
I’m still learning bout gluten free so please don’t think I’m stupid... regular butter & milk can not be used?
chrystal
Hi Michelle,
No worries at all. You can use regular milk and regular butter 🙂
Best,
Chrystal
Melissa
Do i refrigerate them after cooling? Or leave them out to ice in the morning?
chrystal
HI Melissa,
You can leave them in a container on the counter after they are cool.
Best,
Chrystal
Annette
Do you think unsweetened almond milk will be ok?
chrystal
Yes, it works great.
Best,
Chrystal
Sophie
I’m wondering how ahead of time I could bake these. So how many days can these be stored? I find that when o cook gluten free cupcakes, (not your recipe!) they seem to gain moisture if stored in an airtight container for too long. So would you store in airtight container or something different - such as in a bread bin? Thanks
chrystal
Hi Sophie,
I don't usually make them more than a day ahead. You could make them in advance and freeze them. That would keep them from releasing moisture after they cook. I'd freeze them unfrosted, then defrost and frost them.
Best,
Chrystal
Susan
Hi. Thank you for this great recipe! It is easy to follow and produces tasty cupcakes that are moist and have a good crumb. I have tried many gluten free vanilla cupcake recipes and they are all butter based which makes them heavy and often the cupcake liner breaks away from the cupcake which doesn't present well. You're recipe using vegetable oil is a winner. This will be my staple GF cupcake going forward.
chrystal
I'm so glad you loved these cupcakes! Thank you for letting me know.
Best,
Chrystal
Jordanne perkins
I love these and so does everyone who tastes them! Please tell me how you get the turquoise in the vanilla frosting! Need to know today if possible!
chrystal
I'm so glad everyone loves them. For the frosting color, I just added a few drops of blue food coloring.
Best,
Chrystal