I don’t mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of this gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.

gluten-free cupcakes with vanilla frosting and white sprinkles

We all need a solid vanilla cupcake recipe in our back pocket when the occasion arises. For me, this occasion is an upcoming Super Bowl party. But for you this could be a birthday party, baby shower, holiday party, or a simple Tuesday night when you’re craving something sweet.

Now you might be wondering, what makes these gluten-free cupcakes the best ever?? Well, for one very simple reason. They taste identical to their non gluten-free counterparts. Meaning, those with celiac disease or a gluten allergy/intolerance can enjoy these perfect vanilla cupcakes with everyone else. So no one will feel left out or dissatisfied!

What You’ll Need

All Purpose Gluten-Free Flour – I swear by the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for all my gluten-free baking needs. It does a perfect job at keeping your bakes together, and mimicking the taste and texture of regular all purpose flour. Though you can definitely use whatever brand of all purpose gluten-free flour you prefer! I’ve also tried King Arthur and Nature’s Promise gluten-free flour blends, and they work great as well.

Butter – I used non-dairy butter, but any butter will work in this recipe. Salted or unsalted butter won’t make much of a difference either, so use whichever you have on-hand! Just remember to bring it to room temperature first, so that it’s soft.

Sugar – White sugar or cane sugar both work well in these gluten-free vanilla cupcakes. You can try using either coconut sugar or maple sugar in its place for a slightly healthier recipe, though I haven’t had the chance to test these options myself yet.

gluten-free cupcake cut in half, close-up on the center of the cupcake

Top Tips

Beat the butter and sugar together really well in the third step of this recipe. The goal is to introduce as much air to the mixture as possible. This will result in a lighter and fluffier gluten-free cupcake!
Use an ice cream scoop or large cookie scoop to fill your cupcake molds. This simple trick makes filling your cupcake tin much quicker and easier. This also guarantees even-sized cupcakes that will bake at the exact same rate!
Sub the vanilla frosting for a cream cheese frosting instead! To do this, replace the butter with 1/4 cup butter plus 1/2 cup softened cream cheese. Whip all ingredients together just as you would the vanilla frosting, then spread over your cooled gluten-free cupcakes.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use dairy-free butter and non-dairy milk to make these gluten-free and dairy-free vanilla cupcakes! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk.

Make it Vegan: For vegan vanilla cupcakes, follow the same modifications as you would for the dairy-free version above. Then, use your favorite vegan egg replacement in place of the eggs – I recommend this one from Bob’s Red Mill.

Best Ever Gluten-Free Vanilla Cupcakes

4 from 13 votes

Recipe by Samantha Course: DessertDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 1/2 cups all purpose gluten-free flour, see Notes
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened (I used dairy-free butter)
2/3 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
3/4 cup milk, I used non-dairy milk
For the vanilla frosting:
2 1/2 cups powdered sugar
1/2 cup butter, softened (I used dairy-free butter)
1-2 tablespoons milk, I used non-dairy milk
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350° Fahrenheit and line a cupcake pan with cupcake liners.
In a medium bowl, whisk together the gluten-free flour baking powder, baking soda, and salt.
In a large bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add in the vanilla extract.
With your mixer on low speed, add 1/3 of the flour mixture into the butter mixture, then about half of the milk. Then, add in another 1/3 of the flour mixture, then the remaining milk, then the remaining flour mixture.
Once batter is fully combined, transfer ¼ cup of batter into each cupcake mold. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from oven and transfer to a wire rack to cool completely before frosting.
Make the frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy.
Once cupcakes have cooled, decorate with frosting and sprinkles if you’d like.

Recipe Video

Notes

Gluten-Free Flour: Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.
Store cupcakes in an airtight container at room temperature for up to 3 days.