These gluten-free vanilla cupcakes are perfect year round for birthday parties, entertaining or just for a sweet treat now and then! If you're looking for a good vanilla cupcake, these soft, tender cupcakes are sure to please.
This is a classic vanilla cupcake recipe made both gluten free and dairy free ingredients. This batch makes 12 cupcakes, which is great for a small gathering or to make for yourself and freeze some for later. Plus, they can easily be colored with food coloring or topped with festive sprinkles to match any occasion.
If you're looking for more gluten free cupcake ideas, check out my gluten-free chocolate cupcakes, my favorite gluten free carrot cake cupcakes or these fun rainbow tie dye cupcakes.
Ingredient Notes
This delicious cupcake recipe uses just eight simple ingredients, mostly pantry staples that you can find in any grocery store. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 flour blend in these cupcakes. That is my go-to flour for all of my cake recipes. You can use your favorite brand, but the results may vary. If you do swap brands, ensure your blend contains xanthan gum or a similar binder. As always, I recommend you weigh your ingredients for the best results.
- Oil - This cake recipe uses oil instead of butter, which gives it a perfect texture that lasts for a couple of days. Vegetable oil, coconut oil, or even olive oil will work fine in this recipe.
- Non-Dairy Milk - I used unsweetened coconut milk in this recipe, but any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
- Pure Vanilla Extract - I typically use liquid vanilla extract, but you can swap it for an equal measure of vanilla bean paste if you prefer. You will get those lovely black flecks that signify vanilla flavor.
Full ingredient list with quantities is listed in the recipe card at the bottom of the post.
Substitutions & Variations
- Personalize It - Add a few drops of food coloring to the cupcakes or frosting to make them personalized for your occasion. Top with colored sprinkles for even more fun!
- Make it vegan - You can use your favorite egg substitute or use a baking soda egg: add 1 teaspoon of vinegar to the milk and let it sit for 5 minutes. Add ¼ teaspoon of baking soda to the dry ingredients. You'll want to cool the cupcakes completely in the pan if making them vegan to avoid a dry texture.
- Add another flavor - Add any flavor to this classic cupcake base using extracts - orange, lemon, peppermint or more.
- Frosting Swap - If you don't want vanilla frosting, try my lemon cream cheese frosting or my gluten free cookies and cream frosting for a twist!
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Gluten Free 1-to-1 Flour Blend
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You're going to love how easy it is to make these cupcakes from scratch. If you have ever successfully made a box cake mix, you can master this recipe. You won't need a mixer here, just 2 bowls and a whisk.
Leave time for your ingredients to warm up as room temperature ingredients work better in cakes.
STEP 1: Add gluten free flour, baking powder, salt and sugar to a large bowl. Whisk together until well combined.
STEP 3: Add the wet ingredients to the dry ingredients and mix together until all the flour has been incorporated.
STEP 4: Fill a 12 cup muffin tin
with cupcake batter. Make sure to only fill each ⅔ full. Let the batter rest for about 10 minutes then you're ready to bake!
Expert Tip:
Use an ice cream scoop to perfectly portion out my cupcake batter. Don't overfill you cupcake liners or you will end up with overflowed cakes that look more like mushrooms than cupcakes. Cupcakes are meant to have flat tops.
Dairy Free Vanilla Buttercream Frosting
I've topped these cupcakes with vanilla flavored American buttercream frosting. This recipe makes the perfect amount of frosting for 12 cupcakes. Making buttercream frosting is simple, but does require an electric mixer.
- STEP 1: Add vegan butter to your mixing bowl and beat on medium speed until soft and smooth.
- STEP 2: Add the powdered sugar to your butter and mix until it's incorporated. It will look like a thick paste.
- STEP 3: Add the vanilla and dairy free milk. Mix on low speed until it's incorporated, then turn the mixer to high speed for 4-5 minutes for the buttercream to get fluffy and soft.
HINT: If you're planning to pipe the frosting onto your cupcakes, you'll want to knock some of the air bubbles out of the frosting with a spatula before filling the bag, otherwise you'll end up with pockets of air and won't get a smooth shape from your piping tip.
Storage
Store leftover cupcakes in an airtight container at room temperature for 2-3 days. If you want to add another day of storage, you can place your container in the refrigerator. If you are in an especially warm or humid climate, you will probably want to refrigerate these cupcakes as the buttercream frosting is prone to melting.
These cupcakes are also great for freezing. That makes them perfect for a quick sweet treat or for things like school parties when your kid needs a gluten free treat. Place your cooled and unfrosted cupcakes in the freezer for a few hours to freeze them solid. Once they are frozen, wrap each cupcake in plastic wrap and then place them all inside a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for 3-4 hours at room temperature before serving.
Recipe FAQs
There is no reason they should taste differently. I make these cupcakes both gluten free & dairy free and no one can tell the difference. Just make sure you're following the recipe carefully.
The most common reasons your cupcakes might sink are: 1. You've overeaten the batter, incorporating too many air bubbles. 2. You've added too much baking powder. 3. You didn't bake long enough. Make sure to bake until the top springs back when gently poked or you may end up with dense sunken centers.
My friend Katie at Wheat by the Wayside has an awesome post about which brands and types of vanilla are gluten free.
More gluten free cupcakes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Vanilla Cupcakes
Ingredients
For the cupcakes
- 1 ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs room temperature
- 6 Tablespoon Olive Oil or other light flavored oil
- ⅔ Cup Non Dairy Milk
- 2 teaspoon Vanilla
For the vanilla buttercream
- ¾ Cup Vegan Butter room temperature
- 3 Cup Powdered Sugar sifted
- 1 Tablespoon Non Dairy Milk
- 2 teaspoon Vanilla
Instructions
For the cupcakes
- Preheat your oven to 350 °F (177 °C). Line a 12 cupcake pan with paper liners.
- Add the flour, sugar, baking powder and salt to a large bowl. Whisk together until well combined.1 ⅓ Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
- Add the eggs, oil, milk and vanilla to a second bowl. Whisk until smooth.2 Eggs, 6 Tablespoon Olive Oil, ⅔ Cup Non Dairy Milk, 2 teaspoon Vanilla
- Combine the wet ingredients with the dry ingredients and mix until all flour is incorporated.
- Divide the batter amongst the 12 cups using a ice cream scoop or a measuring spoon. Let the batter rest for 10 minutes at room temperature before baking.
- Bake in preheated oven for 20-22 minutes, until tops spring back when gently poked.
- Remove from oven and cool for 10 minutes in the pan. The remove from the pan to a wire cooling rack to cool for at least one hour before frosting.
For the buttercream frosting
- Cut the vegan butter into cubes and place it into the bowl of an electric mixer. Beat on medium speed until the butter is soft and smooth. Scrape down the bowl.¾ Cup Vegan Butter
- Add the sifted powdered sugar and beat on the lowest speed until incorporated. It will look like thick paste.3 Cup Powdered Sugar
- Add the vanilla and milk. Beat on medium-low speed until the milk is incorporated. Then turn the mixer to high speed and beat for 4-5 minutes. The buttercream should be very light in color and have increased in volume.1 Tablespoon Non Dairy Milk, 2 teaspoon Vanilla
- Move to a piping bag to decorate the cupcakes or apply with a spatula.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Tracey says
Hello, could I color my frosting? If so when should I add it? Thanks 🙂
Yes, for sure. Gel food coloring is going to work the best. If you only have the liquid kind from the grocery store, you might need just a little bit less milk. After adding all the powdered sugar, add food coloring before beating the frosting.
Gaylene says
First try at dairy free/gluten free cupcakes. So pleased with the results!
Sahar says
Hello. Do you think it would be use melted coconut oil as a replacement?
yes, melted coconut oil will work fine.
Kristen Krysa says
What if I cannot use eggs? Is there an alternative that will still allow them to rise?
I haven't tested the recipe with egg replacers but I expect they would work fine. My go to for cake is usually a vinegar - baking soda combination. But anything like applesauce, dairy free yogurt, or flax egg would probably work too.
Kris says
Where has this recipe been all my life! This is by far the best Gluten Free / Dairy Free Cupcake recipe I have ever made. I even made your Chocolate ones, and was completely amazed. These are officially are go to recipe.
TinyBird says
Can these be made into a vanilla cake?
Yes, you can make it into a single 8-inch round cake or an 8x8 square. I don't know the exact baking time, but I would expect 28-30 minutes. Just make sure to keep an eye on it so it doesn't get overcooked.
Chloe says
These are so yummy love these cupcakes thank you.
I'm so glad to hear that Chloe!