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.
gINNY
Hi Chrystal,
I want to make these using Monkfruit sweetener as my aunt is also diabetic. Have you used any sugar alternatives or substitutes? Thank you so much for posting this!
chrystal
Hi Ginny,
I haven't made this recipe with monkfruit sweetener but I have with another recipe. You will really have to mix the sweetener in with the oil. You might need to heat it up slightly so the sweetener starts to dissolve a little. One thing though, if your aunt is diabetic you might want to look at a keto cupcake recipe. Gluten free recipes tend to have starches and they are high on the glycemic index. This recipe uses a blend that is still high on the index. Hope that helps.
Best,
Chrystal
Ginny
Thank you so much, Chrystal. She is celiac as well so it is hard.
Madison
Hi Crystal, I'll be trying this recipe this weekend and was wondering what kind of non dairy milk you recommend?
Also butter substitutes? I'm just currently switching to gluten/dairy free for medical reasons and would love to know my best options for baking. Btw these will be my treat for my sons 2nd birthday. I'm pretty stoked to try some cupcakes!
chrystal
Hi Madison,
I'm so sorry, this comment got caught it my spam and I'm just now seeing it. You can use almond milk, rice milk, or coconut milk. For the dairy-free butter for the frosting we like earth balance buttery spread.
I hope this reply makes it to you on time.
Best,
Chrystal
AshM
What kind of dairy free milk? Coconut? Thank you!
chrystal
Hi Ash,
You can use almond milk, coconut milk, or rice milk.
Best,
Chrystal
AshM
Awesome, thank you!
Genoa
Great recipe! The frosting makes the perfect amount. The cake is a very good texture. I dyed the batter in pink blue and light purple colour to make a fun gluten free cupcake for my daughters. Great reviews from the kids and adults. This will be my new go to vanilla cupcake recipe.
chrystal
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal
Jennifer Brunker
Great recejpe. Made them for my Grandson and they got the nod of approval.
chrystal
I'm so glad he loved them. Thank you for stopping by to let me know.
Best,
Chrystal
Danielle
My son is dairy, egg, and gluten free and it has been so difficult to find a cupcake recipe that is all of these things. Any chance you've tried Bob's Red Mill egg replacer? Do you know how it would work in this recipe? I'm making cupcakes for my daughter's 2nd birthday this weekend and I'd love for my son to be able to enjoy the treat as well.
I love all of your notes by the way!
Thanks!
chrystal
Hi Danielle,
I haven't personally used Bob's Red Mill egg replacer in this recipe, but several of my readers have and they've been please wtih the results.
Best,
Chrystal
Rosslyn Kingston
Holy heck, I made these today and they are amazing! Do you have a way to make the icing thicker and both overall less sweet? Maybe with lemon?
chrystal
I'm so glad you like them. You can make the frosting less sweet by using less powdered sugar, but it will be more buttery. For a lemon version, search lemon cupcakes in the search bar on the right of my page.
Best,
Chrystal
Alana P
I am going to make these in s couple weeks for a girlfriends birthday party! can you tell me how I should bake them if I make mini cupcakes? xx
chrystal
Hi Alana,
Make the batter as directed, and bake them for about 11 minutes, but watch for doneness.
Best,
Chrytal
Julie
Wow, wow, wow! I made these cupcakes today (high altitude, dairy free version with my own buttercream), and my family couldn’t even tell they were gluten free. Amazing texture and great flavor! I can’t wait to try more of your recipes.
chrystal
I am so glad you love them. Thank you for letting me know.
Best,
Chrystal
Unicorn
Hello Chrystal,
Are these cupcakes dense?
chrystal
Not at all 🙂 You'll read in the comments that everyone loves them, and many talk about how tender they are. I hope you give them a try.
Best,
Chrystal
Unicorn
Thank you Chrystal! I am going to try them and they look delicious.
Unicorn
Also, if I wanted to make a cake, what is the cake pan size for this recipe?
chrystal
I have a cake version. Simple search vanilla cake on my website, in the right hand search bar.
Best,
Chrystal
Caren
I made these cupcakes last night and although the texture was amazingly spot on...there was a strange salty ness. Is 13/4 teaspoon to correct ant for baking powder or is that a typo? I would like to retry the recipe and am unsure where my error is. Thanks in advance.
chrystal
Hi Caren,
I'm not sure why they would have been salty. I haven't had anyone mention that before. The amount of baking powder is correct. Did you possibly use another ingredient that maybe had salt in it?
Best,
Chrystal
Ingrid
Hi Chrystal
Thanks for the recipe. I'd like to try it, but with a few modifications. Can I substitute honey for sugar, rice flour for all-purpose gluten free flour.
As you may have heard in the news, South Africa is on lockdown for 21 day, so I can't go to the shops.
Regards
Lebo
chrystal
Hello Ingrid,
Yes, may places are in lock down. I honestly don't know how rice flour only will turn out. This recipe works because of the combination of flours. I also haven't tried honey in a cupcake yet, but I've used it in muffins. It might be best to find a recipe that uses those ingredients specifically. I'd hate for you to waste ingredients.
Best,
Chrystal
Elisa
This recipe never disappoints! It’s my third time baking these and they turned out perfect once again. I made zero modifications and used almond milk. Thanks for the recipe.
chrystal
I'm so glad you love it. Thank you for stopping by to let me know 🙂
Best,
Chrystal
S. Chaffin
Made these today! Great recipe! I did use regular milk and a different icing recipe that I usually use for cupcakes. I really liked the texture of the cupcake.
chrystal
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Ashley
Hi! Can you use this recipe to make a 6” cake instead of cupcakes? I have all the ingredients I need to make this as my own quarantine birthday cake, without going to the store, but am looking to do a cake not cupcakes.
Thanks!
chrystal
You most certainly can 🙂 just watch the baking time for doness.
Happy Birthday!
Chrystal
Molly
I made these today and they are honestly the best vanilla cupcakes I have ever made! I added a half teaspoon of Xanthan gum and they were just perfect. Can not wait to try more of your recipes!
chrystal
I'm so glad you think they are the best. Thank you for letting me know.
Best,
Chrystal
Renea
Hi, can I use gluten free self raising flour? Would it be the same quantity (180g) but without the baking powder? Or do I have to add more flour? I only have gluten free self raising flour at home. #quarantineproblems
Thanks
chrystal
HI Renea,
You should be able to use the same amount. Just note that I have only tested this recipe with my flour blend and Bob's Red Mill 1-to-1 Gluten Free Baking Flour (not the Bob's Red Mill gf all purpose). Check the comments to see what some of my other readers have used.
Best,
Chrystal
Brooke Lagstein
Hello,
These look great. Will be trying them today. Can you tell me if you should use salted or unsalted butter for the icing? Also, I only have Casava Flour. If you have any tips about substituting Casava Flour that would be appreciated.
Thank you,
Brooke
chrystal
You can use either, but I typically use unsalted. I hope that helps.
Best,
Chrystal
chrystal
I forgot to answer your question about cassava flour. It works VERY differently in recipes and I haven't tried it in a cupcake recipe yet. It might be better to google a cupcake recipe using cassava flour.
Best,
Chrystal
Audra
So yummy! was able to make this for the whole family w/ multiple food allergies and picky eaters! Dad even asked to have these for his bday! HIGHLY RECOMMEND.
chrystal
I am so glad you love them. 🙂
Best,
Chrystal
Maura
Just made these for Easter brunch. No one knew they were GF except me because I need GF and didn't want to miss out on dessert. DELICIOUS! Thank you.
chrystal
I'm so glad everyone loved them. Thank you for letting me know.
Best,
Chrystal
Isha
Hey Chrystal,
First off I just want to say that the cupcakes tasted great and had a lovely texture but I do have a few questions.
My cupcakes rised a bit too high and looked more like muffins than cupcakes which makes them a bit difficult to pipe on. Do you know what I could do to fix this and make them more pipeable?
Also just to ask do you think I should add some xanthan gum as I noticed you dont add it in this recipe?
Thanks for the help x
chrystal
Hi Isha,
Are you at a higher elevation? What flour blend did you use? You can always cut the leavening agents in half. You can also use less batter, and make more cupcakes.
Best,
Chrystal
Yda
Just made them today, delicious and easy to make. I have zero baking experience, actually I never made cupcakes before today. I used genetic vanilla extract because I didn't have anything else, it worked. My gluten free daughter really enjoyed making them and had fun decorating.
chrystal
I'm so glad you liked them. Thank you for letting me know. I hope you find many more recipes that you like.
Best,
Chrystal
Heather
Just made these cupcakes, its my husbands birthday and they have cake, and make me so jealous. I cant have dairy or gluten so the recipe was perfect. These are heavenly and turned out perfectly. I followed your instructions exactly. Will definitely pass this recipe on to my daughter so she can use it for my birthday .
Have you tried to bake it into a cake?
chrystal
Hi Heather,
I'm glad you loved them. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Brooke Ford
Hi I wanted to ask what to do in the way of adding xanthan gum if just using bobs regular all purpose gluten free flour. They don’t carry the 1:1. I made them tonight following all instructions to a tee. Weighed everything you had weights for. I may have not had my mixer up to “medium” it’s an older one and low seemed pretty good. But maybe they could have had a bit more air in them. They are just a little dense. Not hard. They are quite moist. Maybe too much. I may consider baking for 24 minutes next time. Anyway if there is any to ass to regular all purpose flour recipe when the 1:1 isn’t available that Wiske me greatly appreciates.
chrystal
Hi Brooke,
I don't typically recommend the all purpose blend. It has chickpea flour in it, and it tends to react differently in many of my recipes. I'm guessing that's why they are a bit on the dense and moist side.
Best,
Chrystal
Lina Lora
HI. Can I use gluten free flour blend?
chrystal
Hi Lina,
Is there a specific gluten free flour blend you are wanting to use?
Best,
Chrystal
Charlie
Hi,
The recipe says that you use vanilla bean paste instead of extract, but the ingredients say 2tsp extract. Can I use 2tsp vanilla bean paste instead, or would you use less?
Thanks
chrystal
Hi Charlie,
Thanks for the catch. The original recipe used vanilla paste but most people don't have vanilla paste. You can use 2 tsps of vanilla bean paste (or less if you don't like it as strong) or 2 tsps of vanilla extract.
Best,
Chrystal
Lauren
Hi Chrystal,
I am just getting into Gluten Free baking and I am very excited to be on this journey. This recipe looks tastey and adjustable...? Can you add Cocoa powder to it to make chocolate cupcakes? How much would you say?
Thanks!
chrystal
Hi Lauren,
I have a chocolate cupcake recipe. You can find it by searching for it in the right side of my site.
Best,
Chrystal
Leah
Hi! I can’t wait to try these for my friend. For leftovers, I’m wondering if you have any feedback about freezing them? Do you think they’d defrost well if I freeze individual cupcakes without the frosting? Thanks so much!
chrystal
Hi Leah,
I'd freeze them without frosting, then bring them to room temperature when you are ready to frost them.
Best,
Chrystal
Tony B
I’ve made these a docent times. Kids love them. A favorite of mine is using coconut sugar and maple extract. Oat milk is a good option for a non dairy option.
chrystal
I'm so glad. Thank you for letting me know.
Best,
Chrystal
Portia
Hi and thank you for sharing your recipe! I made these cupcakes today using the same flour as what you have listed. I filled the cups 2/3 full and while the flavour was spot on and delicious, they almost seem too flat as though they didn’t rise like what I’m typically used to. Could I add more baking powder next time? Or should I add some baking soda? If yes, do you have suggestions on amounts? What is the yield for this recipe? Thank you for any input!
chrystal
Hi Portia,
This recipe should make 12 cupcakes, but you can always make 9 larger cupcakes. I'm not sure why they would be flat, I haven't had that. Could your baking powder be bad? If it's past the expiration, or if it's been open for a while it might not be doing its job.
Best,
Chrystal