Gluten-Free Vanilla Cupcakes {Dairy-Free Option}

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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!

• Gluten-Free Cinnamon Roll Cake {Dairy-Free Option}
• Gluten-Free Oatmeal Cookies {Dairy-Free Option}
• Easy Gluten-Free Brownies {Dairy-Free Option}

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5 from 4 votes

Gluten-Free Vanilla Cupcakes {Dairy-Free Option}

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. 

Course Dessert

Cuisine American

Keyword gluten-free cupcakes, gluten-free dairy-free cupcakes, gluten-free dairy-free vanilla cupcakes, gluten-free vanilla cupcakes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 servings

Calories 433kcal

Author Audrey from Mama Knows Gluten Free

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 I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 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!"

Nutrition

Serving: 1cupcake | Calories: 433kcal | Carbohydrates: 63g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 125mg | Potassium: 107mg | Fiber: 1g | Sugar: 54g | Vitamin A: 620IU | Calcium: 71mg | Iron: 1mg

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