There's something truly comforting about a classic vanilla cupcake. They are simple, sweet, and full of flavors. If you're celebrating a birthday, planning a cozy brunch, or just need a little midweek pick-me-up, these gluten-free cupcakes are a great way to make everything better.
These cupcakes are soft, fluffy, and full of rich vanilla flavor; no gluten or dairy is needed.
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They're the perfect treat for anyone with dietary restrictions, but so good that no one will even notice what's missing. This is your new go-to recipe for delicious gluten-free cupcakes that taste just like the real thing, maybe even better.
Ingredients
Here's what you'll need to make these delicious gluten-free vanilla cupcakes.
- Avocado oil
- Granulated sugar
- Large eggs: room temperature.
- All-purpose gluten-free flour blend
- Salt
- Baking powder
- Dairy-free milk: Adds moisture, and coconut cashew milk works especially well.
- Vanilla extract or vanilla bean paste
For The Frostings:
- Dairy-free butter: room temperature.
- Vanilla extract
- Powdered sugar
- Dairy-free milk: This recipe uses coconut cashew milk.
- Food coloring of your choice and sprinkles: They are optional.
Step-by-step cooking directions
Prep the Oven: Start by preheating your oven to 350°F (180°C) and positioning the rack in the center. Line a standard cupcake pan with paper liners and set it aside.
Combine the ingredients: In a medium bowl, whisk together the oil and sugar until well combined. Add the eggs and beat with an electric mixer on medium speed for about a minute, until the mixture looks light and smooth.
Next, add the gluten-free flour, salt, baking powder, dairy-free milk, and vanilla extract (or vanilla paste). Mix again on medium speed for an additional minute, until everything is well blended into a smooth batter.
Fill the Liners and bake: Scoop the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until the tops are lightly golden and spring back when gently touched. Let the cupcakes cool in the pan for about five minutes, then transfer them to a wire rack to cool completely before adding any frosting.
Making the Dairy-Free Frosting: In a clean bowl, beat the dairy-free butter and vanilla paste together until smooth and fluffy. Slowly add the powdered sugar, one cup at a time, beating well between each addition. Alternate with a tablespoon of dairy-free milk as needed to keep the frosting smooth and spreadable.
Serve: If the frosting feels too thick, add a splash more milk until you reach your desired consistency. Once your cupcakes are fully cooled, frost generously and enjoy!
Pro tips
Baking gluten-free cupcakes can be just as rewarding and delicious as traditional ones, especially when you follow a few key tips to get the texture just right.
One of the most important things is choosing the right flour. A high-quality gluten-free flour blend makes all the difference. Look for one that already includes xanthan gum, which helps give the cupcakes structure. If your blend doesn't have it, you'll want to add a bit yourself to avoid crumbly results.
Using room temperature ingredients is another small step that makes a big impact. Eggs and milk that aren't cold mix more smoothly into the batter, which helps create a more even and light crumb.
Once your cupcakes are in the oven, keep an eye on them-gluten-free treats can dry out quickly if overbaked. Start checking a few minutes early and pull them out as soon as a toothpick comes out clean.
Finally, for the best results in gluten-free baking, don't skip the sifting step if your gluten-free flour blend tends to clump. A smooth batter ensures an even rise and a uniform crumb.
Storing and reheating tips
Once your gluten-free cupcakes have completely cooled, you can store them in an airtight container at room temperature for up to three days. They'll stay soft, moist, and full of flavor-perfect for enjoying throughout the week.
If you're planning ahead, these cupcakes freeze beautifully (just be sure to freeze them unfrosted). Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container to keep them fresh.
When you're ready to enjoy, let the cupcakes thaw at room temperature. If you want that fresh-out-of-the-oven warmth, a quick 10-second zap in the microwave will do the trick; just be careful not to overheat, or they might dry out. Whether fresh or frozen, these gluten-free cupcakes are always ready to satisfy a sweet craving!
Sweet variations
One of the best things about this gluten-free cupcake recipe is how easy it is to customize.
If you're a fan of classic flavors with a twist, try adding a teaspoon of almond extract along with the vanilla. It gives the cupcakes a slightly nutty, bakery-style flavor that pairs beautifully with most frostings. You can also fold in mini chocolate chips, fresh berries, or a swirl of fruit jam to make each batch feel a little more special.
And don't forget about the frosting! A classic buttercream is always a win, but cream cheese frosting, chocolate ganache, or even a dairy-free coconut whipped cream can completely change the vibe of your cupcakes.
No matter how you mix it up, these gluten-free cupcakes are the perfect base for all your flavor experiments.
For a simple gluten-free cake, simply double the recipe and bake in a round or square pan, perfect for birthdays or celebrations.
Final thoughts
Gluten-free cupcakes don't have to be dry, dense, or lacking in flavor, and this recipe proves it. With the right ingredients and a few simple tips, you can bake soft, fluffy, and delicious vanilla cupcakes that everyone will love, whether they're gluten-free or not.
Perfect for birthdays, brunches, or just a little midweek treat, these cupcakes are easy to customize and even easier to enjoy. Give it a try, you might just forget they're gluten-free! Happy baking!
FAQ
For the best texture, use an all-purpose gluten-free flour blend that includes xanthan gum. We used King Arthur Measure for Measure, which works beautifully for gluten-free baking. Other trusted options include Red Mill gluten-free flour blends.
Yes! You can substitute avocado oil with any neutral-tasting oil, such as canola, vegetable, or even melted coconut oil. Just be sure it's a light oil that won't overpower the vanilla flavor.
Absolutely. Using room-temperature eggs and dairy-free milk ensures a smoother batter and more even baking. Cold ingredients can cause the batter to seize or not rise properly.
Yes, they already are! We used coconut cashew milk, but you can use almond milk, oat milk, or any dairy-free milk of your choice. Just make sure it's unsweetened to control the final sweetness.
Absolutely. This batter makes a delicious gluten-free cake. Simply double the recipe and pour into a greased 8-inch round or square pan. Adjust the baking time to around 25-30 minutes and check with a toothpick for doneness.
The Best Moist and Simple Gluten-Free Cupcakes
Ingredients
FOR THE CUPCAKES:
- ½ cup avocado oil or oil of choice
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 ¼ cups all purpose gluten-free flour blend
- ¼ teaspoon salt
- 1 ¾ teaspoons baking powder
- ½ cup dairy-free milk This recipe uses coconut cashew milk.
- 2 teaspoons vanilla extract or vanilla bean paste
FOR THE FROSTING:
- ½ cup dairy-free butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons dairy-free milk This recipe uses coconut cashew milk.
- Food coloring of your choice and sprinkles optional
Instructions
- Prep the Oven: Start by preheating your oven to 350°F (180°C) and position the rack in the center. Line a standard cupcake pan with paper liners and set it aside.
- Combine the ingredients: In a medium bowl, whisk together the oil and sugar until well combined. Add the eggs and beat with an electric mixer on medium speed for about a minute, until the mixture looks light and smooth. Next, add the gluten-free flour, salt, baking powder, dairy-free milk, and vanilla extract (or vanilla paste). Mix again on medium speed for another minute, until everything is blended into a smooth batter.
- Fill the Liners and bake: Scoop the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until the tops are lightly golden and spring back when gently touched. Let the cupcakes cool in the pan for about five minutes, then transfer them to a wire rack to cool completely before adding any frosting.
- Making the Dairy-Free Frosting: In a clean bowl, beat the dairy-free butter and vanilla paste together until smooth and fluffy. Slowly add the powdered sugar, one cup at a time, beating well between each addition. Alternate with a tablespoon of dairy-free milk as needed to keep the frosting smooth and spreadable.
- Serve: If the frosting feels too thick, add a splash more milk until you reach your desired consistency. Once your cupcakes are fully cooled, frost generously and enjoy!
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