These easy gluten free vanilla cupcakes are moist and pillowy soft without being cloyingly sweet. You will want to add this recipe to your collection and come back to it time and time again.
Sometimes you just need a super simple recipe. And because everyone loves a good cupcake, I figured I would share my take on gluten free vanilla cupcakes (without eggs, of course), complete with buttercream frosting.
This vanilla cupcake recipe is straightforward but these little guys are far from basic. They're not cloyingly sweet, because we're getting plenty of sugar in our frosting. And they're extra moist and soft.
I've tested this cupcake recipe using only oil, only butter, and a mix of both. I've found that using both oil and butter is the key to achieving the perfect texture AND flavor. So that's what we'll be doing here.
These gluten free vanilla cupcakes are perfect for birthdays because you can get really creative with the decorating. Feel free to tint your buttercream using gel food coloring, add sprinkles, try out different piping techniques... you can have much fun with it!
Why You'll Love These Cupcakes
- They're the perfect little treat when you want to indulge. A single cupcake is enough to satisfy that sweet tooth (though no one will judge if you go in for seconds...).
- There are no complicated ingredients or techniques involved here.
- This is a great base for just about any frosting and decorations you want to top them with, so they're perfect for kids' parties! I personally went for a classic buttercream.
Ingredient Notes And Substitutions
- Gluten Free Flour: My favorite GF flour blend is Bob's Red Mill 1 to 1. However, any blend should work well in this recipe as long as it contains xanthan gum. And because this is a cup for cup flour, you should be able to use AP flour if you're not gluten free.
- Egg replacer: Again, Bob's Red Mill is my go-to here. If you're not looking to make eggless cupcakes, feel free to use 1 egg instead.
- Milk: You can use whole milk or reduced fat milk in this recipe. Both will work just fine.
- Oil: I tend to use canola oil when baking but a vegetable oil would work, too.
STEP ONE: Start by combining the dry ingredients in a small bowl and set aside.
STEP TWO: In a separate, larger bowl, beat the sugar with the butter and oil until it's nice and smooth.
STEP THREE: Add in the egg replacer, sugar, and vanilla.
STEP FOUR: You'll want to add your dry ingredients into your wet ingredients next, but we're doing this in 3 parts. Start with a third of your dry mix, then stir in half of the milk. Add dry mix again, then the rest of the milk. Stir to combine, then add the rest of the dry mix and stir until you have your batter.
STEP FIVE: Fill up your cupcake liners just a little bit more than halfway. Bake on 350ºF for about 18 minutes. Allow the cupcakes to cool completely before frosting.
STEP SIX: To make the buttercream frosting, beat a stick of butter until it's light and fluffy, about 5 minutes. Stream in the powdered sugar while continuing to beat, then add heavy cream one tablespoon at a time until you have the desired consistency. Pipe or spread onto your cupcakes... and enjoy!
- As with all of my recipes, I highly recommend using a kitchen scale to weigh your flour. This is the only way to ensure 100% accuracy, and too much flour can really mess with the texture of the finished cupcakes. We'll need 222 grams for this recipe.
- If you want completely even cupcakes, measure the batter that you're pouring into each liner. I've found that a 3 tablespoon cookie scoop is a great one to use for this recipe. The cupcakes will rise and fill up the entire liner as they bake.
- For the buttercream frosting, you really want to take your time beating the butter before adding any of the other ingredients. Set a timer for 5 minutes and let your mixer run. The butter should be completely smooth and lighter in color.
- Depending on how clumpy your powdered sugar is, you may have to sift it before adding to the butter. I usually don't, but it depends on the sugar.
Frequently Asked Questions
To make these cupcakes dairy free, you would need to substitute the butter, milk, and heavy cream. I have not tested this myself.
The cupcakes are done when a toothpick inserted into the centers comes out clean.
Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. After that, store them in the refrigerator.
Did you make my gluten free vanilla cupcakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Perfect Gluten Free Vanilla Cupcakes
For the cupcakes:
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup (133g) granulated sugar
- 4 tablespoons (57g) unsalted butter room temperature
- ¼ cup (60ml) vegetable or canola oil
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tablespoon water
- 1 tablespoon vanilla extract
- ½ cup (120ml) milk room temperature
For the buttercream frosting:
- 1 cup (226g) unsalted butter room temperature
- 3 cups (360g) powdered sugar
- 4 tablespoons heavy whipping cream
- Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt. Set aside.1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ¼ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, butter, and oil until smooth. Add the prepared egg replacer and vanilla extract and beat to combine.⅔ cup (133g) granulated sugar, 4 tablespoons (57g) unsalted butter, ¼ cup (60ml) vegetable or canola oil, 1 tablespoon Bob's Red Mill Egg Replacer, 1 tablespoon vanilla extract
- Add the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients. Beat briefly between each addition to incorporate.½ cup (120ml) milk
- Spoon the batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the buttercream frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter until light and creamy, about 5 minutes. Add powdered sugar and continue to mix until combined.1 cup (226g) unsalted butter, 3 cups (360g) powdered sugar
- Add heavy cream one tablespoon at a time while continuing to beat until the buttercream is the desired consistency. Spread or pipe onto cooled cupcakes.4 tablespoons heavy whipping cream
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- You may not end up using all 4 tablespoons of heavy cream, but you will not need more than that.