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4.89 from 27 votes

Light, fluffy, and bursting with vanilla flavorโ€”these gluten-free vanilla cupcakes taste just like they came from a bakery! These moist gluten-free cupcakes have a delicate crumb, a rich vanilla flavor, and a perfectly tender textureโ€”no one will guess theyโ€™re gluten-free! Plus, Iโ€™ve included a dairy-free option so everyone can enjoy them!

Frosted gluten free vanilla cupcakes on a rack.

Cupcakes have been one of our favorite ways to enjoy dessert. I like them because they allow me to control the portion of sweets more. Made with simple gluten-free ingredients, they rise beautifully and stay light and airy whether youโ€™re baking for a birthday or party or just because these gluten-free vanilla cupcakes are a must-try.

Why Youโ€™ll Love These Gluten-Free Vanilla Cupcakes

  • ๐Ÿง Soft & Fluffy โ€“ These homemade cupcakes taste just like classic cupcakes but are gluten-free!
  • ๐Ÿง Easy to Make โ€“ I use simple ingredients that are easy to find locally and have lots of step-by-step instructions and photos.
  • ๐Ÿง Customizable โ€“ Top with any frosting flavor or add fun fillings. I share lots of great ideas for lots of tasty combinations!
  • ๐Ÿง Dairy-Free Option โ€“ Easily swap out the butter and milk for non-dairy to make an allergy-friendly version.

I love these cupcakes for birthday parties because you can top them with any frosting flavor. Want more delicious gluten-free cupcakes? check out my Gluten Free Cupcakes !! You may also love this Gluten Free Lemon Layer Cake recipe or Gluten Free Carrot Cake recipe. Both can be made as cupcakes, too!

Allergen Information:

These homemade vanilla cupcakes are gluten-free, soy-free, oat-free, and nut-free. Substitute the butter and milk for plant-based butter and milk to make these gluten free cupcakes dairy-free.

This is a really good cupcake recipe. I was worried that I might have over mixed the batter, but it still came out tender. I also used whole milk. I will definitely make this my go to recipe. Thank you so much.”

victoria, blog comment
Rows of vanilla cupcakes topped with chocolate frosting.
You can also make these gluten free vanilla cupcakes with chocolate frosting!
A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measureโ€”This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
  2. Bob’s Red Mill 1:1 Blendโ€”This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – I tested this recipe using the two blends listed above. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
  • Xanthan Gum – If your gluten free flour blend doesnโ€™t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  • Baking Powder – Use aluminum-free for best results and no metallic aftertaste.
  • Eggs – Use size large.
  • Dairy-Free Milk – I used almond milk. Other dairy-free and regular milk will work, but I do not recommend canned coconut milk because it will make the cupcake texture dense.
  • Butter – Use unsalted butter or light oil if you are dairy-free.
  • Pure Vanilla Extract – I do not recommend using imitation vanilla. Pure vanilla extract has a richer flavor, which will shine through in this recipe.

Step-By-Step: The best gluten free vanilla cupcakes!

It is really easy to make cupcake batter from scratch! The secret is to ensure that your butter is softened to room temperature so your frosting turns out smooth. Preheat the oven to bake 350ยบ F and make sure the oven rack is in the middle of the oven so the cupcakes bake evenly.

A bowl with whisked dry ingredients in it.

Step 1: Prepare the dry ingredients. Add the dry ingredients to a large mixing bowl and whisk to blend. I like to use a whisk to blend the dry ingredients because it mixes the ingredients more thoroughly.

Whisking the wet ingredients in a glass mixing bowl.

Step 2: Prepare the wet ingredients. Add the wet ingredients to another mixing bowl and whisk them to mix. If you use butter or coconut oil and they are solid, heat it in the microwave for 20 seconds to partially melt it.

Pouring wet ingredients into the dry ingredients.

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Step 3: Prepare the cupcake batter. Pour the wet ingredients into the dry ingredients and mix until the batter is “just barely mixed.” If you overmix the batter, your cupcakes will turn out dense.

A bowl filled with vanilla cake batter.

Your batter should have a smooth consistency, like in this photo. Optional: Some flour blends are grainier than others. If you use a grainy flour blend, let the batter sit for 15 minutes so the rice flour can soften.

๐Ÿ”‘ Sandi says: Every gluten free flour blend has a different starch-to-grain ratio. This will affect the moisture of your recipe if you use a flour blend I didn’t test. If your cake batter is too runny, add more flour. If your batter is too thick, add more milk.

Cupcake batter in a muffin tin ready to bake.

Step 4: Prepare the Cupcake Pan. Line a muffin tin with parchment paper cupcake liners and fill each cup 3/4 full with the cake batter. You can use a large cookie or batter scoop to add the cupcake batter evenly.

Step 5: Bake the Cupcakes. Bake the gluten free vanilla cupcakes at 350ยบ F for 25-30 minutes. The best way to test whether cupcakes are baked is to insert a toothpick into the middle of one. If the toothpick comes back clean, the cupcakes are finished baking. If you see batter or crumbs, they must be baked a little longer.

Step 6: Remove the cupcakes from the oven and let them sit in the pan for 5 minutes. After, use a knife to gently lift each cupcake out of the pan onto a cooling rack. Do not frost the cupcakes until the cupcakes are cool!

Step 7: Prepare the Frosting. Add the powdered sugar, butter, vanilla, and milk to a stand mixer bowl. Mix the frosting ingredients in a stand mixer with a whisk attachment for 3-4 minutes until the buttercream frosting is fluffy. I like to make the frosting while the cupcakes are cooling.

๐Ÿ‘€ Sandi Says: If you want to add color or flavor to your frosting, check out my Gluten Free Frosting Guide for instructions and tips!

Step 8: Decorate with sprinkles. Check out my guide to all of the safe gluten free sprinkles brands!

If you genuinely love vanilla, you MUST give this Gluten Free Vanilla Cake a try. It makes a great birthday cake or even a wedding cake! Or, if you also love chocolate, you can make these delicious Gluten Free Chocolate Cupcakes and serve both flavors!!

Frequently Asked Questions:

How long will these gluten-free vanilla cupcakes stay fresh?

These cupcakes will stay fresh for up to 4 days in an airtight container or the freezer for up to 4 months.

Can you make these cupcakes ahead?

You can easily make these ahead. You can make the batter up to two days before baking the cupcakes, or you can make the cupcakes without frosting and freeze them until you are ready to use them.

Can you use this gluten free vanilla cupcake batter to make a cake?

This gluten-free cupcake batter can also be used to make a sheet cake or layer cakeโ€”it is very versatile!

I wrote up all of my gluten free baking tips to help you! If you are a coconut fanatic like me, you may also want to try making this easy Gluten Free Coconut Cupcakes recipe!

Common Gluten-Free Cupcake Problems & Fixes:

There are many reasons why your gluten-free cupcakes don’t turn out as expected. Here are the most common cupcake issues I hear from my readers…and how to fix them!

My cupcakes are too moist.

If your cupcakes are too moist, there could be a few reasons.

  • Did you bake them long enough?
  • Did you use too much butter or oil?
  • Did you use too much milk?
  • Every gluten-free flour blend has a different starch-to-grain ratio, affecting the liquid levels and how the fat is absorbed in the flour blend. (Imagine starch and oil combined…it can make a pasty gunk. Many gluten free flour blends have a very high starch content.) If you use a flour blend different from the one I tested, be sure to look at my step-by-step photos and compare the batter consistency of your batter to mine.

My cupcakes sank in the middle.

There are two main reasons cupcakes sink in the middle.

  • Did you open the oven door during baking? I know you are tempted to open the oven door to get a better look at the cupcakes, but opening the oven door adds a blast of cool air, which can cause your cupcakes to fall.
  • Did you use too much liquid in the batter? If you use too much liquid, the cupcakes lose structure.

The cupcakes stuck to the liners.

I always recommend using parchment paper cupcake liners. It makes a huge difference! Using the right tools will always make a difference in baking.

Need more baking help? Read my Gluten-Free Cake Troubleshooting Guide. It applies to cupcakes as well! You can also learn a lot from my Gluten-Free Muffin Troubleshooting Guide.

How to fill cupcakes:

Another fun idea is to fill these cupcakes. The secret is in this little middle scooper. That is probably not the actual name of this handy $4 gadget, but what an awesomely fun way to fill the cupcakes!

A scooper that takes out the middle of the cupcakes.

You can fill these homemade cupcakes with a lot of fun fillings! You can fill these gluten-free vanilla cupcakes with jam, frosting, Nutella, or whipped cream, or stick a fresh strawberry inside! You can also fill these with M&Ms or sprinkles to make a piรฑata cupcakeโ€ฆwhich is fun for birthday celebrations.

A frosted gluten free vanilla cupcake with a bite taken out so you can see the fluffy inside texture.

Love this recipe!! Just used it for Birthday cupcakes!! Simple to make and absolutely delicious to eat!!”

Lisa P., Facebook comment

More Gluten Free Cake Recipes: 

Love This Recipe?

Have a question about making these cupcakes? Drop a comment belowโ€”Iโ€™m happy to help! Please include which flour blend you used.

โญโญโญโญโญ Donโ€™t forget to rate these cupcakes and leave a review! This will help others know this recipe is delicious. Thank you!

Frosted gluten free vanilla cupcakes on a rack.

Gluten Free Vanilla Cupcakes

Sandi Gaertner
These light and fluffy gluten-free vanilla cupcakes have a soft, tender crumb and rich vanilla flavor. Top them with vanilla or chocolate buttercream frosting. Easy to make with a dairy-free option included
4.89 from 27 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 22 minutes
Cooling for Frosting 45 minutes
Total Time 1 hour 27 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 16 cupcakes
Calories 345 kcal

Equipment

Ingredients
  

  • 1 ยพ cups gluten free flour blend * see note
  • 1 cup sugar
  • 1 teaspoon baking powder aluminum-free
  • ยฝ teaspoon baking soda
  • โ…› teaspoon salt
  • ยฝ cup unsalted butter (or coconut oil)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ยพ cups milk or non-dairy milk * see note

For Chocolate Frosting

  • 3 cups powdered sugar
  • ยฝ cup unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • ยฝ cup cocoa powder
  • 4-5 tablespoons milk Add 1 tablespoon more if your frosting is too thick.

For Vanilla Frosting

  • 3 cups powdered sugar
  • ยฝ cup unsalted butter softened
  • 1 ยฝ teaspoons pure vanilla extract
  • 2-3 tablespoons milk or non-dairy milk

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Instructions
 

  • Preheat the oven to bake 350ยบ F and make sure the oven rack is in the middle of the oven so the cupcakes bake evenly. I recommendย using the bake oven settingย andย not the convectionย setting for an even bake.
  • Prepare the dry ingredients. Add the 1 3/4 cups gluten free flour blend, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 1/2 cup unsalted butter, 2 large eggs, 2 teaspoons pure vanilla extract, 3/4 cups milk or non-dairy milk, to a large mixing bowl and whisk to blend. I like to use a whisk to blend the dry ingredients because it mixes the ingredients more thoroughly.
  • Prepare the wet ingredients. Add the wet ingredients to another mixing bowl and whisk them to mix. If you use butter or coconut oil and they are solid,ย heat it in the microwave for 20 secondsย to partially melt it.
  • Prepare the cupcake batter. Pour the wet ingredients into the dry ingredients and mix until the batter is "just barely mixed." If you overmix the batter, your cupcakes will turn out dense.
  • Optional: Some flour blends are grainier than others. If you use a grainy flour blend,ย let the batter sit for 15 minutesย so the rice flour can soften.
  • Prepare the Cupcake Pan. Line a muffin tin with parchment paper cupcake liners and fill each cup 3/4 full with the cake batter. You can use aย large cookie or batter scoopย to add the cupcake batter evenly.
  • Bake the Cupcakes. Bake the gluten free vanilla cupcakes atย 350ยบ F for 25-30 minutes. The best way to test whether cupcakes are baked is to insert a toothpick into the middle of one. If the toothpick comes back clean, the cupcakes are finished baking. If you see batter or crumbs, they must be baked a little longer.
  • Bake the Cupcakes. Bake the gluten free vanilla cupcakes atย 350ยบ F for 25-30 minutes. The best way to test whether cupcakes are baked is to insert a toothpick into the middle of one. If the toothpick comes back clean, the cupcakes are finished baking. If you see batter or crumbs, they must be baked a little longer.
  • Remove the cupcakes from the oven and let them sit in the pan for 5 minutes. After, use a knife to gently lift each cupcake out of the pan onto a cooling rack. Do not frost the cupcakes until the cupcakes are cool!
  • Prepare the Frosting. Add the powdered sugar, butter, vanilla, and milk to a stand mixer bowl.ย Mix theย frosting ingredients in a stand mixerย with aย whisk attachmentย for 3-4 minutes until the buttercream frosting is fluffy. I like to make the frosting while the cupcakes are cooling.
  • Put the creamy frosting into a frosting pastry bag with a frosting tip. Fold the top edge of the bag over 2-3 inches and add the frosting with a large spoon to the bag. Unfold the top edge and twist the open end of the bag. Squeeze the bag to pipe frosting onto each cupcake.
  • Store them in the refrigerator until you are ready to serve them.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesnโ€™t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  3. I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
  4. Be very careful not to overmix the batter. Overmixing will make your cupcakes turn out heavy and dense.
  5. Use parchment paper cupcake linersย to prevent the cupcakes from sticking to the papers.
  6. Decorate the cupcakes with sprinkles. Check out my guide to all of the safeย gluten free sprinklesย brands!ย 
  7. These cupcakes will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. I recommend freezing the cupcakes without frosting and adding frosting when they are thawed.
  8. Need more baking help? Read myย Gluten-Free Cake Troubleshooting Guide. It applies to cupcakes as well! You can also learn a lot from myย Gluten-Free Muffin Troubleshooting Guide.
ย 
ย 

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!

Nutrition

Serving: 1cupcakeCalories: 345kcalCarbohydrates: 51gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 60mgSodium: 193mgPotassium: 95mgFiber: 2gSugar: 39gVitamin A: 492IUCalcium: 46mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

4.89 from 27 votes (19 ratings without comment)

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36 Comments

  1. 5 stars
    This is a really good cupcake recipe. I was worried that I might have over mixed the batter, but it still came out tender. I also used whole milk. I will definitely make this my go to recipe. Thank you so much.