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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
Keyword: Gluten-Free Vanilla Cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 18
Calories: 74kcal
Author: Brenda Maher

Ingredients

Cupcakes

  • 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

Frosting

  • 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

Instructions

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!

Notes

  • 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.

Nutrition

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!