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frosted gluten-free vanilla cupcakes in cupcake liners.
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4.76 from 33 votes

Gluten-Free Vanilla Cupcakes

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. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free vanilla cupcakes
Servings: 12 servings
Author: Audrey Roberts

Ingredients

Vanilla Cupcakes

  • 6 tbsp unsalted butter, softened dairy-free use Smart Balance butter
  • ¾ cup granulated sugar
  • 2  large eggs
  • 1  tbsp pure vanilla extract
  • 1¼ 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.
  • 1¾ tsp gluten-free baking powder
  • ¼ tsp salt
  • 1 cup milk dairy-free use unsweetened almond milk, cashew or coconut milk

Vanilla Buttercream

  • ¾ cup unsalted butter, softened dairy-free use Smart Balance Butter
  • 1 tbsp pure vanilla extract
  • ¼ tsp salt
  • 4 cups confectioners’ sugar
  • 3 tbsp milk dairy-free use unsweetened almond milk, cashew or coconut milk
US Customary - Metric

Instructions

Vanilla Cupcakes

  • 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 and 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

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Notes

  • 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.
GF Flour Alternatives
I developed and tested this recipe using Pillsbury gluten-free flour, which gave me the most consistent results in both texture and structure. It already contains xanthan gum and creates a soft, tender crumb without needing adjustments.
King Arthur Measure for Measure
    • Use equal weight as written in the recipe
    • Add 1–2 tablespoons additional milk
    • Start checking for doneness 2–3 minutes early
This blend creates more structure but tends to bake slightly drier. A small increase in liquid helps maintain moisture. Expect slightly taller cupcakes with a more structured crumb and a lightly firmer texture.
Bob’s Red Mill 1:1 Baking Flour
    • Use equal weight as written in the recipe
    • Add 1 tablespoon additional milk if the batter feels thick
    • Bake fully, then cool completely in the pan
This blend can absorb unevenly and may feel thicker or slightly gritty if underbaked. Expect slightly denser cupcakes. Texture improves significantly as they cool and fully set.
Cup4Cup
    • Use equal weight as written in the recipe
    • Do not add extra liquid
    • Fill liners slightly less full (just under 2/3)
This starch-heavy blend creates a very soft, delicate structure that can be more fragile. Expect very light, tender cupcakes with a softer structure that may need gentle handling.
Note: No matter which blend you use, make sure it includes xanthan gum. If it doesn’t, you’ll need to add it separately to help with structure. Standard practice is to use ¼ tsp xanthan gum per 1 cup gluten-free flour.
 

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