An easy recipe for gluten-free vanilla cupcakes that are soft and fluffy. Bakery-style gluten-free cupcakes topped with a vanilla buttercream frosting. The recipe also has a dairy-free option.
Gluten-Free Cupcakes
Gluten-free cupcakes are one of the most important recipes to have in your gluten-free recipe collection. Cupcakes are perfect for birthdays or any type of celebration!
These gluten-free vanilla cupcakes are so easy to make from scratch. I promise once you have these homemade gluten-free vanilla cupcakes, you won’t go back to gluten-free boxed cake mixes again!
You probably already have all the ingredients you need to make these cupcakes in your pantry and fridge. You can see just how easy these gluten-free cupcakes are to make in the recipe video.
How To Make Gluten-Free Vanilla Cupcakes
Vanilla Cupcakes
- Preheat your oven to 350°F.
- Line a muffin pan with cupcake liners or spray with gluten-free cooking spray.
- In a large bowl, cream the softened butter. Add the sugar and beat until smooth.
- Add eggs and vanilla extract and mix until fully combined and smooth. (photo 1)
- Add gluten-free flour, baking powder, and salt and mix until combined. (photo 2)
- Pour in milk and mix for 2 minutes on medium until batter is smooth. (photo 3)
- Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan. (photo 4 & 5)
- Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done also. (photo 6)
- Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.
Vanilla Buttercream
- In a large bowl, cream the softened butter until smooth.
- Add the pure vanilla extract and mix until fully combined.
- Add the confectioners’ sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable.
- I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
Tips For Baking Gluten-Free Cupcakes
- For uniformed sized cupcakes, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the cupcakes from sticking to the pan.
- Allow your cupcake to completely cool before frosting them. I like to use a cooling rack.
Gluten-Free All-Purpose Flour
My preferred brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I like baking with an all-purpose rice flour blend that is a cup for cup. A cup for cup rice flour blend is one that already has xanthan gum included.
Xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier! Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do, you will get gummy cupcakes!
Tip For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag. If you do, you may get more flour than the recipe calls for.
Can you freeze the gluten-free cupcakes?
Yes, you can! You can even freeze them frosted. There are lots of times when I need to bring my children a safe gluten-free treat to have at a party or event and having some of these cupcakes in the freezer really helps.
It’s really easy to freeze cupcakes. Once your cupcakes are completely cool, wrap the cupcakes with plastic wrap (I like the press and seal wrap) and place in a freezer bag.
The cupcakes can be frozen up to 3 months. You can defrost the cupcakes at room temperature for 2-3 hours or overnight in the refrigerator.
If you are going to frost the cupcakes and freeze them, there is an extra step you need to do before wrapping them.
Once you frost the cupcakes, place the cupcakes in a container or on a baking sheet and place into the freezer for 4-6 hours, or until the buttercream is completely frozen.
Then wrap the cupcakes with plastic wrap, place in a freezer bag and then put them back into the freezer. The cupcakes will be good frozen up to 3 months.
Gluten-Free And Dairy-Free Vanilla Cupcakes
I have also included a dairy-free option for the gluten-free vanilla cupcakes recipe. Myself, my husband, and my youngest son are also dairy-free. So I always try and include a dairy-free option to my recipes.
For the dairy-free option for this recipe, I used Smart Balance butter and almond milk for the dairy-free option. So, now you too can enjoy a gluten-free and dairy-free vanilla cupcakes. I promise that they are just as delicious made with dairy-free butter and dairy-free milk.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. If you can’t have nuts, you can also use soy milk.
I also like baking with coconut oil or Smart Balance butter.
Easy Gluten-Free Vanilla Cupcake Recipe
Once you make these easy homemade cupcakes, you won’t go back to boxed gluten-free vanilla cake mixes. I promise you won’t even be able to tell that these vanilla cupcakes are gluten-free!
These gluten-free vanilla cupcakes are perfect for birthdays, weddings, or any celebration.
I also have an easy recipe for Gluten-Free Chocolate Cupcakes. The recipe includes my recipe for chocolate buttercream as well. I really like chocolate buttercream on vanilla cupcakes also.
More Gluten-Free Dessert Recipes To Try!
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Gluten-Free Vanilla Cupcakes {Dairy-Free Option}
Ingredients
- 6 tablespoons unsalted butter, softened dairy-free use Smart Balance butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups gluten-free all-purpose rice flour blend with xanthan gum
- 1 3/4 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 cup milk dairy-free use unsweetened almond milk, cashew or coconut milk
Vanilla Butter Cream
- 3/4 cup unsalted butter, softened dairy-free use Smart Balance Butter
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioners’ sugar
- 3 tablespoons milk dairy-free use unsweetened almond milk, cashew or coconut milk
Instructions
- Preheat oven to 350°F and line a muffin pan with liners or spray with gluten-free nonstick cooking spray.
- In a large bowl cream the butter until smooth. Add the sugar beat until smooth.
- Add eggs and vanilla extract and mix until fully combined and smooth.
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth.
- Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
- Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.
- Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.
- Vanilla Buttercream
- In a large bowl, cream butter until smooth.
- Add the pure vanilla extract and mix until fully combined.
- Add the confectioners’ sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable.
- I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free option use Smart Balance butter and unsweetened almond, cashew or coconut milk.
- Store in an airtight container or freeze for up to 3 months. See the recipe post for freezing instructions.
- Mama says, "Check all of your labels!"
Terri says
Oh my goodness! I am not gluten free by necessity-but my husband is. We have adapted many recipes and usually use only stuff he can also eat vs making 2 of everything. I saw this recipe and thought I’d give it a try. I miss a good vanilla/yellow cake….he’s more a chocolate fan (and I see you have a recipe for that I’ll be trying also). They turned out perfect. Not dry and crumbly and grainy like the rest of my vanilla cake recipes….this one is a keeper and I am trowing out the rest! Now…can I use this to make an actual cake? Or is there another recipe I need to find for that? 🙂 I also tried the cinnamon roll cake and it was a hit with family that had no idea it was gluten free-one even ask for the recipe to make themselves! Thank you!!
Audrey says
Thank you so much Terri for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your husband enjoyed the cup vanilla cakes and they turned out perfect. I am also happy to hear that you enjoyed the cinnamon roll cake. I have not posted my yellow cake recipe, yet. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
Charmaine says
Thank you for sharing this recipe – it was exactly what I was looking for! We are gluten and dairy free in my house. This recipe came out light and fluffy and isn’t nearly as dense as the cupcakes the local gluten & dairy free cupcake retailers are baking in their bakeries.
I can use this to modify for my wedding to create our custom flavor without a problem! I love that the recipe uses pre-blended all purpose flour with the xanthan gum in it so I am not measuring out a gazillion different flours and starches as I typically do when baking from scratch.
The only thing I could say negative is that I made the buttercream frosting right before sitting down for dinner and when we came back to frost the cooled cupcakes, the frosting wasn’t thick anymore but a tad thin which disappointed my fiancé. But it was still super delicious and I am sure that if I take the time to whip it up the texture would again be perfect – or I could use 1T less milk next time to make him happier.
Thank you, again!
Audrey says
Thank you so much for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the cupcakes and they were light and fluffy. It really blessed me to hear that you can use this recipe for your wedding. A tip on the frosting is if you need it to be more stabilized you can add cornstarch. I usually make the frosting right before I frost the cupcakes and then add to the piping bag and stick in the fridge for a minute or two. I love in Florida so it hot and humid here, so I always need to refrigerate my frosting. You are so welcome, I love sharing the recipe I make for my family. Thanks again!