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+ servings
a hand grabbing a vanilla cupcake

Gluten Free Vanilla Cupcakes

Sandi Gaertner
Moist, light vanilla cupcakes with a homemade chocolate buttercream frosting. 
4.89 from 26 votes
Prep Time 20 mins
Cook Time 22 mins
Additional Time 30 mins
Total Time 1 hr 12 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 16 cupcakes
Calories 345 kcal

Ingredients
  

  • 1 ¾ cups gluten free flour blend * see note
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • ½ cup butter (or coconut oil)
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cups non-dairy milk * see note
  • Optional filling like jam Nutella, etc.

For Frosting

  • 3 ½ cups powdered sugar
  • 12 tablespoons softened butter
  • 1 teaspoon vanilla
  • ½ cup cocoa powder
  • 3 tablespoons milk You may need to add 1 tablespoon if your frosting is too thick.

Instructions
 

  • Preheat the oven to 350º F.
  • In a small bowl, add the wet ingredients and whisk to blend.
  • In a larger bowl, add the dry ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix. You want the batter to be smooth, but not too runny.
  • Add parchment paper cupcake/muffin liners to a muffin tin. Fill each ¾ with the cupcake batter.
  • Bake the cupcakes for 20-22 minutes until done.
  • Remove the cupcakes from the oven and put each cupcake onto a cooling rack to cool for 30 minutes.
  • Take the middle scooper if you want to fill your cupcakes and remove the middle of each cupcake.
  • Fill each cupcake with your preferred topping. (There is a list in the post, but ideas include jam, Nutella, M&Ms, etc).
  • In a mixer, add frosting ingredients and whip until thick and creamy.
  • Put the filling into a frosting pastry bag. Make sure to put the frosting tip in! Add frosting, including over the hole with the stuffing.
  • Serve and enjoy!

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 doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. Other dairy-free kinds of milk will work but 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. To test for doneness, insert a toothpick into the center of the cupcakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
  6. These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 51gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 60mgSodium: 193mgPotassium: 95mgFiber: 2gSugar: 39gVitamin A: 492IUCalcium: 46mgIron: 1mg
Keyword easy gluten free vanilla cupcakes, gluten free vanilla cupcake recipe, gluten free vanilla cupcakes
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