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A closeup of a gluten free vanilla cupcake topped with vanilla buttercream frosting and white sprinkles.
5 from 4 votes

Gluten Free Vanilla Cupcakes

These perfect gluten free vanilla cupcakes are a classic for a reason. Top them with dairy free vanilla buttercream for a tasty treat!
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12
Calories: 391 kcal

Ingredients

For the cupcakes

For the vanilla buttercream

  • ¾ Cup (170 g) Vegan Butter room temperature
  • 3 Cup (360 g) Powdered Sugar sifted
  • 1 Tablespoon (14 g) 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 (197 g) Gluten Free 1-to-1 Flour Blend, 1 Cup (200 g) Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
  • Add the eggs, oil, milk and vanilla to a second bowl. Whisk until smooth.
    2 (100 g) Eggs, 6 Tablespoon (75 g) Olive Oil, ⅔ Cup (152 g) 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 (170 g) Vegan Butter
  • Add the sifted powdered sugar and beat on the lowest speed until incorporated. It will look like thick paste.
    3 Cup (360 g) 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 (14 g) Non Dairy Milk, 2 teaspoon Vanilla
  • Move to a piping bag to decorate the cupcakes or apply with a spatula.

Notes

STORAGE: Store leftover cupcakes in an airtight container at room temperature for 2-3 days.  Or refrigerate for up to 4 days.