Gluten Free Vanilla Cupcakes (Dairy Free too!)

These gluten free vanilla cupcakes are perfect year round for birthdays, entertaining or just for a sweet treat now and then. This is the perfect classic vanilla cupcake recipe made both gluten free and dairy free. This batch makes 12 cupcakes, which makes it perfect 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 small batch chocolate cupcakes, my favorite gluten free carrot cake cupcakes or these fun rainbow tie dye cupcakes.

Why You'll Love This Recipe

• It's so easy to make - the cupcakes are mixed in a bowl, no mixer required.
• These cupcakes are both gluten free and dairy free.
• Thanks to the oil in the batter, these cupcakes stay moist.
• They are perfect for freezing for later.
• Only 8 common ingredients needed.
• It only makes 12 cupcakes, so there are just enough to share.

Ingredients

• Gluten Free 1-to-1 Flour Blend -  I use Bob's Red Mill flour in all of my bakes. You can use the flour blend of your choice, but ensure it contains xanthan gum or a similar additive.
• Sugar
• Baking Powder
• Salt
• Eggs
• Oil - I use olive oil most frequently in baking, but any light flavored cooking oil work. While you can replace the oil with butter, I don't suggest it, since oil will provide a more moist cake.
• Non Dairy Milk - I use unsweetened coconut milk in this recipe, but any non dairy milk will work. If you're not dairy free, then use regular milk in the same measure.
• Vanilla - Use pure vanilla extract or vanilla bean paste.

For the frosting, you will need: powdered sugar, vegan butter, vanilla, and non dairy milk.

See recipe card for quantities.

Instructions

These cupcakes are easy to make and only require 2 mixing bowls and a whisk.

STEP 1: Add gluten free flour, baking powder, salt and sugar to a large bowl. Whisk together until well combined.

STEP 2: Combine eggs, oil, dairy free milk and vanilla in a second bowl. Whisk together until smooth.

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 pan with cupcake batter. Make sure to only fill each ⅔ full.

Dairy Free Vanilla Buttercream Frosting

I've topped these cupcakes with vanilla 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.

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.

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 gf treat. Place your cooled and frosted 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.

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