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.
Shelby
This was my first time making a light and fluffy vanilla cupcake that does not get dense after sitting, especially more than one day! These cupcakes were so light and fluffy! I have never been able to find the perfect gluten free cupcake that doesn't get dense and now these are my go to! I made them once just as written above and the next time I added sprinkles to make a funfetti cupcake and they were great both ways!
Stacy
This is an excellent recipe! Thank you for sharing it!!
chrystal
So glad you love it. Thanks for letting me know.
Best,
Chrystal
Paula
Hi Chryst,
The actual cupcake turned out fantastic. I followed the recipe exactly. However, the frosting was runny. I was hoping to pipe it on the cupcakes as seen in the picture but it wasn't thick enough. I used vegan I can't believe it's not butter. Could that be it?
chrystal
I am glad you liked the cupcakes. I can't believe it's not butter is made from plant oils, I haven't worked with it but I would guess that's why the frosting was runny.
Best,
Chrystal
Emma
These are excellent! So light and fluffy! I needed a recipe for a gluten and dairy free customer and I was delighted with how these turned out. Thank you for sharing Emma at Oh, for Goodness Cake! Rep of Ireland.
chrystal
I am so glad you like them, Emma.
Best,
Chrystal
Karen
These are amazing. I am new to gluten free, but a lifelong baker. Super easy recipe, amazing texture and taste. Thanks so much for developing this recipe.
Amy Viveen
Mine are so gummy, I followed directions to a tee 🙁
chrystal
Hi Amy,
What flour blend did you use (brand and flour blend name)?
Best,
Chrystal
Janice
The BEST cupcakes my guests and I have EVER eaten! It was a bonus that they were GF! (and they were so easy to make!) Thank you!
chrystal
I am so glad everyone loved them. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Susan
Delicious cupcakes. I was skeptical because the batter seemed thin, but baked up light and moist. Great crumb. I added cinnamon as I was using the recipe for horchata cupcakes. The first recipe I tried failed. I’ll save this and will use it as my go to. Thanks for a great recipe.
Diane
We are going to try these for a baby shower on Saturday! My daughter-in-law is not only allergic to gluten, but also corn. She asked if we could use baking soda instead of baking powder since most baking powders have corn starch. We are going to try it! Will let you know how it comes out!
chrystal
I haven't personally used baking soda in this recipe but it should work.
Best,
Chrystal
Mary
Make your own baking powder using arrowroot powder. The recipe is on the bag. (Bob's). Is really easy!
chrystal
Thanks for sharing.
Best,
Chrystal
Christina Prince
5 Stars +++ These are delicious! Thank-you. Perfectly sweet and fluffy. We ate them without icing sugar and added blueberries to the mix. A new favourite
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Karen
Hi Chrystal,just wondering if you have used this recipe to make a cake? Also if you have what size tin would you use. I have made them in cupcake form and everyone loved them even Mr.I don’t like g/f food but thought that I would use it for a birthday cake
chrystal
Yes, you can see the cake version here: https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Tina Miller
I only have the Pillsbury gluten free flour blend with xanthan gum. Will that work with this recipe?
chrystal
Yes, many of my readers have used the Pillsbury and love them.
Best,
Chrystal
Layla
Can the frosting be made a day in advance and keep in the refrigerator? Thanks!
chrystal
Hi Layla,
Yes, you can make it in advance. Just make sure to let the frosting sit at room temperature for a bit before you use it. It will firm up in the fridge.
Best,
Chrystal
Ajhantha
Hiya! I was just wondering if you have tried freezing these to enjoy later? I'm making them for an order and it would be nice to make them in advance. 😀
chrystal
Yes, you can freeze them.
Best,
Chrystal
Tracey Adgie
Hi Chrystal,
I am gluten intolerant and would love to try your recipe. In England we have GF self raising flour (Contains baking powder) and GF plain flour. What do you recommend out of these choices? Also, what is powdered sugar? we usually cook with caster sugar, an extra sweet and fine sugar. What again do you recommend please? Also how do you get 2 tone butter cream? 🙂
Look forward to hearing your comments.
Kind regards
Tracey
chrystal
Hi Tracey,
You can probably use the self rising flour and not add the additional baking powder. Powdered sugar is sugar find ground, I think you might call it icing sugar or fine sugar. I'm not sure what 2 tone buttercream is?
Best,
Chrystal
Victoria
Hi Chrystal! I believe Tracey was referring to the blue/teal and white icing you used to pipe the cupcakes as a 2 tone buttercream.
chrystal
Thanks!
Chrystal
Micaela
I never write comments on recipes, but I made this for the first time this week for a baby shower at work and they were delicious!! I loved that the recipe was simple to follow and that it had an easily accessible printer friendly version. Thank you for the yummy recipe!!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Daniel P Richardson
How many does this recipie make?
chrystal
It makes 12 but you can double the recipe if you like.
Chrystal
Gia
Was wondering if I can make the cupcakes and have them iced in the fridge from the day before consumption?
chrystal
Yes, I'd pull them out an hour or two before you want to serve them to let the frosting soften up.
Best,
Chrystal
Zorra
I'd like to do some with vanilla frosting and some with chocolate frosting. Should I just sub cocoa powder for some of the powdered sugar, or what do you recommend?
chrystal
Hi Zorra,
You can add in cocoa powder or sub it to make a chocolate frosting. You can add more or less of the milk or dairy-free milk to get the consistency that you want.
Best,
Chrystal
Kelly
Will buttermilk work in this recipe for the dairy milk?
chrystal
I haven't personally tried it in this recipe.
Best,
Chrystal
Carly
Just tried these for the first time and was wondering if I can make ahead and freeze?
chrystal
Hi Carly,
Yes, you can make them and freeze them. I like to freeze them without frosting, defrost them at room temperature and then frost them.
Best,
Chrystal
maria ricupa
I would love to find a receipe for cupcakes that are keto friendly. Have you made any using coconut or almond flour?
chrystal
Hi Maria,
We have a keto chocolate cupcakes over at our other site: https://www.fourscoreliving.com/keto-chocolate-cupcakes/
Best,
Chrystal
Rose
Hi there!
This recipe looks great and I want to give it a go! Just wondering which type of dairy free milk you used? Was it almond milk? Would coconut milk also work?
Appreciate your help!
Thanks 🙂
chrystal
Hi Rose,
We like to use almond milk, it's light and it works great.
Best,
Chrystal
Dani
Accidentally got ahead of myself and mixed all the dry ingredients together first (GF flour, sugar, salt, baking soda). Would cupcakes still work or restart? Would hate to waste a double batch worth of Bobs red Mill 1:1!
Thanks in advance!
chrystal
Hi Dani,
It should be fine 🙂 Mix the other wet ingredients and add them to the dry ingredients and mix for 1-2 minutes to add in air.
Best,
Chrystal
Mihca
My girls have requested a cat cake for their birthday but with this sponge recipe, which they love. Experimenting or converting recipes is not my jam so I’m a little nervous to just dump it in a round pan and test my luck. Any advice on baking temp and time for a regular cake vs. cupcakes?
chrystal
This recipe makes 12 cupcakes. If you want to do two layers you'll need to double the recipe and reduce the baking powder to 3 teaspoons total. Spoon batter evenly into the round 8 o r9 inch cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Check the cakes around the 28 minute mark. If you make a single batch you don't have to adjust the baking powder. Bake for 22--25 minutes, then check the center and add time if needed.
Best,
Chrystal
Anna
What kind of non-dairy butter do you use or recommend using for the frosting?
chrystal
I like the earth balance buttery spread sticks.
Best,
Chrystal
Stephanie
Hi there!
If I wanted to make mini cupcakes, what would the bake temp and time be?
Thank you!
chrystal
Same temperature for mini's, set your timer for 11 minutes and check for doneness after that.
Best,
Chrystal
Melissa
Thank you so much for posting this recipe and for perfecting it so we don’t have to. 🙂 I do have one question regarding eggs. My daughter has an egg allergy and I would need to sub out eggs for her to be able to have them. Do you have any recommendations? I usually use apple sauce for subbing eggs, but I’m afraid it would add too much moisture for this recipe. Any advice is appreciated. Thank you!
chrystal
Hi Melissa,
A few readers have made these egg free, look through the comments 🙂 Have you tried Bob's Red Mill egg replacer? It works really well and it also works in my gluten free bread recipe!
Best,
Chrystal
Debbie
Made them and the batter was "sticky" almost like glue. Followed the recipe to a T. Any idea why? No humidity outside. (I live in the desert)
chrystal
Hi Debbie,
Can you tell me which flour blend you used and how you measured your flour? I'll see if I can pinpoint what happened.
Best,
Chrystal
Lindsey
I needed a simple GF/DF cupcake for my daughters birthday party and came across these in a google search. These were absolutely amazing! I added almond flavoring instead of vanilla and then substituted applesauce for the eggs and they were perfect! Our family enjoyed them more than the store bought cake!
chrystal
I am so glad you liked them.
Thank you for sharing!
Gina
Have you ever substituted stevia, honey, or maple syrup for the granulated sugar? Any idea would the measurement would be on any of those? Thanks!
chrystal
I haven't in this recipe. I do use honey and maple syrup often in recipes that use almond flour. I have a paleo muffin and a paleo chocolate cupcake that both use almond flour and honey, if you like.
Best,
Chrystal
Sabrina
I made a few substitutions and they turned out amazing! I used light olive oil instead of butter and replaced the sugar with honey (reduced to half a cup). Thank you for the recipe!
chrystal
I am so glad you loved them. Thank you for sharing what you used.
Best,
Chrystal
Jodi
This recipe is SOOOOO awesome!!!!!! I have made the cupcakes (mini & regular), and a beautiful 6in double layer cake. So delicious!!! Many thanks to you for being our wonderful test kitchen.
Jodi Truex
New Jersey
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Randi
How do you keep them if not serving the next day? I have to hold them for 3 days. Should they be keep at room temperature or refrigerated?
chrystal
Hi Randy,
You can refrigerate them.
Best,
Chrystal
Karin
Can I make these the day before they are eaten? Should I keep in the refrigerator or counter top? Thank you!
chrystal
You can make them the day before. Either leave them at room temp or refrigerate.
Best,
Chrystal
Marcela
Hello.
I don’t have Bobs Red mill 1:1 flour. Can you let me know if I can use your “Gluten-Free Flour Blend Recipe 1 – Yields 4 cups” instead?
And if yes, if another of your recipes calls for BR Mill 1:1 flour, If I can keep using your “Gluten-Free Flour Blend Recipe 1 – Yields 4 cups”.
Thanks in advance for your help.
chrystal
Yes, my flour blend recipe will work in this cupcake recipe. It doesn't work in my bread recipe.
Best,
Chrystal
Rebecca
Can I sub butter for the oil and buttermilk for the milk with all the same measurements? I'm an avid baker, but new to GF baking. Thanks for the recipe!
chrystal
Hi Rebecca,
Yes, you can use butter instead of oil. I haven't tried buttermilk in this recipe, so I'm not sure how it would turn out.
Best,
Chrystal
Sophie
Hi. I made these cupcakes with coconut milk and they smelled and tasted super sour (as a batter). The milk was not expired though, however after these baked, they were outstanding! Great texture and fluffy ness! Such a great recipe! Any idea what might have happened?
Thank you!
chrystal
I am so glad they turned out great. I'm not sure what the batter would have smelled sour. I can only guess it has something to do with the coconut milk.
Vivienne
This recipe is AMAZING!! You can eat it plain too
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Lydia
I made these cupcakes for my friend's husband who is gluten intolerant, and they came out great. I'm usually not a fan of gluten free anything due to the textures, but these were super soft, fluffy and delicious. I topped them with cream cheese and chocolate frosting. I also substituted the milk for buttermilk and it was perfect. Thanks for the recipe! 🙂
Avery Seiler
Hey I have used this recipe more than once and it is amazing but I want to change it up a bit would the recipe still be good if I added Oreos please reply soon thank you.
chrystal
I haven't personally added cookies to any of my cake or cupcakes recipes, so I'm not sure how it would work.
Best,
Chrystal
Oona
These vanilla cupcakes are totally the BEST vanilla cupcakes EVER!!!!! They are so moist and fluffy, I've made them 3 times so far (it definitely won't be the last time I make them) and every time they come out perfect. Today, I made them and for frosting, I used unsweetened coconut whipped cream (just make from full-fat coconut milk) and they were delicious!!!! I used avocado oil, and oat milk, the only differences.
chrystal
I am so glad you love them. Thank you for sharing what you used.
Best,
Chrystal
Sarah
Love love the cupcakes have made them a couple of times now. Tried to make them as a cake but came out flat. Can you use self raising flour instead to make it rise more?
chrystal
I'm not sure why the cake would have been flat. I haven't tired self-rising flour in this recipe.
Best,
Chrystal
Sarah
The first time I tried this recipe (using coconut milk to make them dairy-free) my cupcakes came out eggy and dense. I tried it again with 1 whole egg and 2 whites instead of 2 whole eggs and they came out perfect: light, fluffy, and vanilla-y.
Michelle
Do you think I could use eggnog instead of milk to give these a holiday twist?
chrystal
I haven't personally made a recipe using eggnog, but looking at other recipes that use eggnog, it should work just fine.
Best,
Chrystal
Vi
Hi Chrystal,
Would the brand Robin Hood be okay to use for the Gluten Free Flour?
chrystal
I haven't personally used it but some of my readers have with success.
Best,
Chrystal
Jan Rosenbrock
I have tried a few of your recipes now and they always go down very well. I was wondering if it was ok to double the recipe rather than make two separate batches?
chrystal
Yes, you can double this recipe.
Best,
Chrystal