Best Gluten-Free Vanilla Cupcakes Recipe

Mary and Brenda Maher

By Brenda & Mary

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Are cupcakes gluten-free? Sadly not! Regular cupcakes are made of wheat flour, which packs in gluten! 

Gluten-Free Vanilla Cupcakes

My grandpa is super sensitive to gluten and had to say goodbye to them for years. But then I had a lightbulb moment and started tinkering with alternative flours and starches. Ta-da: gluten-free vanilla cupcakes to the rescue! 

Why I Recommend Gluten-Free Vanilla Cupcake Recipe To Everyone

Gluten-Free Vanilla Cupcakes recipe
  • These babies are a dream come true for anyone dealing with celiac disease or gluten sensitivity. FINALLY, they can dig into something sweet without getting sick later on! 
  • Even if gluten is not an issue for you, these cakes are still worth a bite. Naturally dense flour (like almond flour) can achieve a super moist and rich texture that rivals regular sugar cookie cupcakes or gingerbread cupcakes any day!
  • Fresh berries, whipped cream, or a drizzle of fruit coulis will take them to a whole new level of yum. Oh, and how about pairing them with a nice cup of coffee or tea? The contrast between the slightly bitter drink and the nutty cupcake is pure perfection!

How To Make Gluten-Free Vanilla Cupcakes

Gluten-Free Cupcake Ingredients
Gluten-Free Cupcake Ingredients


Step 1.

Preheat your oven to 350°F (or 180°C), and make sure the rack sits pretty in the center. Oh, and don’t forget to line your cupcake pan with those cute paper liners. Now you’re ready to go! 

Step 2.

Grab a medium-sized mixing bowl and mix the sugar and oil together. 

Step 3.

Crack in the eggs, then beat everything up with the electric mixer on medium speed for about a minute. Then, toss in the salt, gluten-free flour, baking powder, dairy-free milk, and a splash of paste or vanilla extract. Keep mixing away at the same speed for another minute until you’ve got a smooth, creamy batter.

Gluten-Free Vanilla Cupcakes 1 2 3

Step 4.

Grab a spoon and start spooning the batter into each cupcake liner. Then, pop everything into the oven and let them bake for about 20 minutes. You’ll know they’re ready when they’re just starting to turn a lovely golden brown and the centers spring back under your touch!

Step 5.

Gluten-Free Vanilla Cupcakes step 4

They’re out of the oven now, but don’t rush them! Give your fluffy cupcakes a little breather in their pan on a rack for about 5 minutes. Then, gently remove them from the pan and put them onto the rack to cool down completely before you even think about frosting them. Be patient, my friends! 


Step 6.

Let’s whip up our creamy frosting! Grab another medium mixing bowl and beat together your vanilla paste and dairy-free butter until they’re fluffy and smooth like a cloud.

Step 7.

Time to sweeten things up! Gradually add your powdered sugar, 1 cup at a time, and keep beating well. 

And here’s my little tip: I often mix in a tablespoon of dairy-free milk with each cup of powdered sugar. I keep taking turns between the sugar and milk until it’s all blended together like a dream.

Alright, we’re almost there! Just a couple more steps to cupcake heaven.

Vanilla Buttercream Frosting complete

Step 8.

Give your frosting a taste test and see if it needs a little more oomph. Does it feel too thick? Just add a bit more dairy-free milk until it’s just right. We’re all about that super smooth texture here!

Step 9.

Drumroll, please… It’s frosting time! Spread the delicious frosting on top of each cupcake, take a big bite, and savor every moment of pure bliss. There you have it! 

Gluten-Free Vanilla Cupcakes final


1. Keep an eye on how much cupcake batter you’re pouring in. About two-thirds full for each cupcake cup is the sweet spot – unless you want your cupcakes to spill all over and make a huge mess in the oven! 

2. A greased muffin scoop or ice cream scoop makes it super easy to portion out the cake batter, and every cupcake will be just the same size. Easy as pie! (or should I say cupcakes?)

3. NEVER. OVERBAKE. YOUR. CUPCAKES. I know I sound like a broken record, but trust me, that’s the only ticket to the tastiest gluten-free vanilla cupcakes ever! 

When baking, don’t crank up the oven too high; stick to 350°F tops. And as I said earlier, you would want the cupcakes to spring back lightly when you press them in the middle. Forget about the all-too-familiar toothpick test this time: it isn’t the best way to check for doneness with gluten-free vanilla cupcakes! 

4. Let’s face it: gluten-free vanilla cupcakes are delicious, but they’re not gonna stick around forever like those store-bought cakes with all the preservatives! 

In my experience, they’re at their best for 1-2 days before starting to get a bit stale. So, if you’ve baked more than you can serve, don’t sweat it; stick them in the freezer for later munching.

And NEVER, EVER, think about throwing them in the refrigerator; they’ll only dry out faster, and trust me, that’s the last thing you want.

5. Freezing unfrosted cupcakes is the easiest thing in the world! Once they’ve cooled down completely, wrap them snugly in plastic wraps, then pop them into a zip-top, freezer-safe bag or any airtight container you’ve got lying around. 

Finally, chuck them in the freezer and forget about them until you’re ready to serve. They will stay perfectly in shape for THREE months in the freezer! 

6. How about freezing your frosted cupcakes? Well, that’s a bit more of a process, but it’s totally worth it. 

First, slide the frosted cupcakes onto a baking sheet or plate and pop them into the freezer. Let them sit until their frosting is entirely frozen, usually about 4 to 5 hours.

Once your cupcakes are nice and frozen, wrap them up snugly with some plastic wrap and tuck them into a tight, zip-top bag. And guess what? They’ll hang out there just fine for three months. Easy peasy! 


how to make Gluten-Free Vanilla Cupcakes

My Cupcakes  Are Crumbly. What Did I Do Wrong?

Overmixing is the culprit; gluten-free batters don’t need as much mixing as regular ones. Mix until just combined to avoid tough cupcakes! 

My Cupcakes Aren’t Rising. What Happened?

While gluten helps baked goods rise, gluten-free recipes rely on baking powder for lift. For the best results, double-check that your baking powder is still fresh! 

Enjoy your gluten-free baking!

Discover More Unique Cupcake Recipes:

Gluten-Free Vanilla Cupcakes

Gluten-Free Vanilla Cupcakes

Anyone who thinks gluten-free cupcakes are boring clearly hasn't tried the real deal. This cupcake recipe is about to blow your taste buds away with its explosive, rich flavor profile!
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Course: Cupcakes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 18
Calories: 74kcal
Author: Brenda Maher



  • ¾ cup (6 oz) vegetable oil (you can use any type)
  • 3 large eggs at room temperature
  • ¾ cup (6 oz) non-dairy milk
  • About 1 ¼ cups (240 g granulated sugar)
  • About 2 ½ teaspoons baking powder
  • About 1 ¾ cups (270 g all-purpose gluten-free flour blend)
  • About ½ teaspoon salt
  • 3 teaspoons gluten-free vanilla extract


  • ¾ cup (6 oz) dairy or dairy-free butter
  • 1 ½ teaspoons gluten-free vanilla extract
  • 4 ½ cups (540g) powdered sugar
  • 3 tablespoons dairy-free milk


Cupcakes Recipe:

  • Preheat your oven to 350°F (180°C) and line the cupcake pan.
  • Mix sugar and oil in a medium bowl. Add eggs, beat with your electric mixer, then add salt, flour, dairy-free milk, baking powder, and vanilla extract; mix everything until smooth.
  • Spoon batter into liners and bake for 18-20 minutes until golden brown and springy.
  • Let cupcakes sit in their pan for 5 minutes, then transfer to the rack to chill completely.

Frosting Recipe:

  • Beat vanilla paste and dairy-free butter until fluffy.
  • Gradually add powdered sugar, beating well; optionally mix in dairy-free milk to achieve the desired consistency.
  • Adjust frosting thickness with more milk if needed.
  • Frost your tender cupcakes and enjoy!


  • Fill cupcake cups two-thirds full to prevent cupcakes from spilling in the oven.
  • Use a greased muffin or ice cream scoop for consistent batter portions.
  • Avoid overbaking gluten-free cupcakes; bake at 350°F and check for light springiness.
  • Gluten-free cupcakes are best eaten within 1-2 days. Freeze extras for later consumption.
  • To freeze unfrosted cupcakes, wrap them tightly in plastic wrap and store them in a freezer-safe container for three months.
To freeze frosted cupcakes, first freeze the frosting, then wrap them tightly in plastic wrap and store them in a freezer-safe container for three months.


Calories: 74kcal | Carbohydrates: 10g | Protein: 3.2g | Fat: 2.1g | Saturated Fat: 1.1g | Cholesterol: 35mg | Sodium: 65mg | Sugar: 2g
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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