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close up image of a gluten-free vanilla cupcake with vanilla frosting and rainbow sprinkles.
5 from 3 votes

Best Ever Gluten-Free Vanilla Cupcakes

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 these gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings

Equipment

  • 1 large bowl
  • 1 medium bowl
  • 1 hand or stand mixer
  • 1 cupcake tin

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
  • 2/3 cup sugar
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup milk

For the vanilla frosting:

  • 2 1/2 cups powdered sugar
  • 1/2 cup butter softened
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1cupcake | Calories: 346kcal | Carbohydrates: 48g | Protein: 2.3g | Fat: 15g | Sugar: 37g