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    Home » Cupcakes

    Perfect Gluten Free Vanilla Cupcakes

    Published: Aug 1, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 42 Comments

    Jump to Recipe

    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.

    Frosted gluten free vanilla cupcakes.

    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.

    If you are a fan of this recipe, check out my gluten free carrot cake cupcakes, chocolate cupcakes, and my chocolate peppermint cupcakes.

    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!

    Close-up of a frosted vanilla cupcake.
    Jump to:
    • Why You'll Love These Cupcakes
    • Ingredient Notes And Substitutions
    • Step-by-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes You Might Like

    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

    Vanilla cupcake ingredients.
    • 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-by-Step Instructions

    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.

    Dry ingredients in a bowl.
    Creamed butter and sugar in a bowl.
    Wet ingredients in a bowl.

    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!

    Wet and dry ingredients in a bowl.
    Cupcake batter in a bowl.
    Cupcake batter in a muffin tin.

    Expert Tips

    • 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.
    Frosted vanilla cupcakes.

    Frequently Asked Questions

    Can I make these vanilla cupcakes dairy free?

    To make these cupcakes dairy free, you would need to substitute the butter, milk, and heavy cream. I have not tested this myself.

    How can I tell when my cupcakes are done?

    The cupcakes are done when a toothpick inserted into the centers comes out clean.

    How should I store frosted cupcakes?

    Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. After that, store them in the refrigerator.

    Close-up of a frosted vanilla cupcake.
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    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.

    📖 Recipe

    Perfect Gluten Free Vanilla Cupcakes

    Print Recipe
    Deliciously simple vanilla cupcakes topped with a classic buttercream frosting!
    Course Dessert, Snack
    Cuisine American
    Keyword cupcakes, eggless, gluten free, vanilla
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Servings 12 cupcakes
    Calories 450
    Author Taleen Benson

    Ingredients

    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

    Instructions

    • 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

    Notes

    • 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. 

    Nutrition

    Calories: 450kcal

    Related Recipes You Might Like

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    • Strawberry Cupcakes - Gluten Free, Eggless
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    « Gooey Rolo Brownies From Scratch
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    Reader Interactions

    Comments

    1. Marta says

      June 22, 2020 at 11:30 am

      I'm a big fan of vanilla cupcakes with icing- especially when I'm hosting a party. I know I can never go wrong with vanilla.

      Reply
      • Taleen says

        June 22, 2020 at 12:26 pm

        I agree! It's so important to have a reliable classic vanilla cupcake recipe!

        Reply
    2. Stine Mari says

      June 23, 2020 at 7:00 am

      5 stars
      That egg replacer sounds so convenient! I don't think we have that here in Norway. Either way, these muffins sound delicious! Vanilla is a classic flavor for a reason. 🙂

      Reply
      • Taleen says

        June 23, 2020 at 9:48 am

        Thank you! The egg replacer has been a life saver for us since finding out about my husband's egg allergy!

        Reply
    3. Lesli Schwartz says

      June 23, 2020 at 2:21 pm

      5 stars
      I have yet to try Bob's Red Mill GF flour for cupcakes, but you made these beautiful cupcakes, so game on! Can't wait to try your recipe!

      Reply
      • Taleen says

        June 23, 2020 at 3:05 pm

        Thanks Lesli! Bob's Red Mill flour has been my favorite GF flour that I've tried so far!

        Reply
    4. Beth says

      June 23, 2020 at 10:09 pm

      5 stars
      I appreciate the recommendations for Bob's Red Mill products. Do you ever make your own egg replacer with flax seed? That's all I've tried but it works. I'm just so happy to get to explore this and your other gluten-free recipes.

      Reply
      • Taleen says

        June 24, 2020 at 9:34 am

        Thank you, Beth! Unfortunately my husband (who is the one with the egg allergy) is also allergic to flax seeds, so I haven't tried that. This egg replacer has worked well for me so far, but not all of my recipes call for it -- sometimes I use applesauce or Greek yogurt as my egg replacer, depending on the recipe!

        Reply
    5. Sophia says

      June 24, 2020 at 8:56 am

      5 stars
      Yum, vanilla cupcakes are such a classic cupcake and paired with vanilla frosting you can't go wrong. I like to top them with cut up fruit for summer! Delish!

      Reply
      • Taleen says

        June 24, 2020 at 9:32 am

        Yum, love the idea of adding fruit!

        Reply
    6. Wendy says

      June 24, 2020 at 10:13 am

      5 stars
      I love Bob's Red Mill products. I can't wait to try these Easy Vanilla cupcakes using it.

      Reply
      • Taleen says

        June 24, 2020 at 4:43 pm

        I'm a huge fan of Bob's Red Mill! Please let me know if you try them!

        Reply
    7. Sondra Barker says

      June 24, 2020 at 1:16 pm

      5 stars
      Sometimes it can be hard to find cupcake recipes that aren't too overly sweet, super excited to try this recipe!

      Reply
      • Taleen says

        June 24, 2020 at 4:42 pm

        Thanks, Sondra! I don't like my cupcakes too sweet either.

        Reply
    8. Jar of Lemons says

      June 26, 2020 at 11:15 am

      5 stars
      I love a good vanilla cupcake and I LOVE LOVE LOVE buttercream frosting! Even better that this recipe is gluten-free!

      Reply
      • Taleen says

        June 26, 2020 at 11:35 am

        I love buttercream frosting, too!

        Reply
    9. Julie @ Running in a Skirt says

      June 26, 2020 at 12:02 pm

      5 stars
      This recipe is perfect! I love the simple but clean flavors in it. It turned out fabulous.

      Reply
      • Taleen says

        June 26, 2020 at 1:08 pm

        Thank you so much!

        Reply
    10. Jere Cassidy says

      June 26, 2020 at 10:11 pm

      5 stars
      I love a plain and simple cake or cupcake, yes, just vanilla. Glad this is a gluten-free recipe.

      Reply
      • Taleen says

        June 26, 2020 at 10:17 pm

        Thank you, Jere!

        Reply
    11. Gail Montero says

      June 27, 2020 at 7:47 am

      5 stars
      I love that these are gluten-free so I can make them for hubby! Looks totally scrumptious and that frosting is everything!

      Reply
      • Taleen says

        June 27, 2020 at 12:55 pm

        Thanks so much, Gail! I think your husband will love these!

        Reply
    12. sapana says

      June 27, 2020 at 8:02 am

      5 stars
      Those vanilla cupcakes with gluten-free flour looks so yummy. Love the beautiful texture it has got. and that cream frosting is just WOW.

      Reply
      • Taleen says

        June 27, 2020 at 12:55 pm

        Thank you, Sapana!

        Reply
    13. Lathiya says

      June 27, 2020 at 1:19 pm

      5 stars
      I love easy, simple recipes like this. These vanilla cupcakes look awesome and glad that you tried it gluten-free.

      Reply
      • Taleen says

        June 27, 2020 at 2:20 pm

        Thank you!

        Reply
    14. Amy Liu Dong says

      June 28, 2020 at 2:01 am

      5 stars
      I love food with vanilla on it. This is such an easy choice to add to my favorite comfort food that's easy to prepare and cook. Thanks for sharing this to us.

      Reply
      • Taleen says

        June 28, 2020 at 7:36 pm

        Thank you, Amy!

        Reply
    15. Kari says

      June 29, 2020 at 10:47 am

      5 stars
      I am always looking for gluten free recipes and this cupcake is one I will be pinning because good ones are hard to come by,

      Reply
      • Taleen says

        June 29, 2020 at 10:51 am

        So glad to hear that, thanks Kari!

        Reply
    16. Alexis says

      June 29, 2020 at 2:10 pm

      5 stars
      My kids love this cupcake recipe so much, thank you for sharing. I'm making this again this weekend.

      Reply
      • Taleen says

        June 29, 2020 at 2:59 pm

        Thanks for the positive feedback, Alexis! Great to hear that it was a hit with your kids. Enjoy!

        Reply
    17. Brooklyn says

      August 04, 2021 at 3:21 am

      Hello ^-^ Would Ener-g egg replacer work ?

      Reply
      • Taleen Benson says

        August 04, 2021 at 6:16 pm

        I haven't tried it myself but I don't see why not! You will need the equivalent of 1 egg. Please let me know how it goes!

        Reply
    18. Suzy says

      January 06, 2022 at 9:36 am

      Hello and thank you for this recipe. Could I sub avocado or olive oil in place of the other oils listed? I cannot have the ones listed in the recipe.
      Thanks!

      Reply
      • Taleen Benson says

        January 06, 2022 at 12:40 pm

        Hi Suzy, I've never baked with avocado oil and I think olive oil may impact the flavor. I would recommend substituting with melted butter if you can (so that would be in addition to the 4 tbsp room temp butter the recipe calls for) or melted coconut oil. Please let me know how it goes!

        Reply
    19. Lily says

      June 05, 2022 at 9:23 pm

      5 stars
      I made These with Bobs Red Mill 1 to 1 Gluten free flour.
      I also used Flax egg, 1 Tbs flax - 3 Tbs water, wait 5-10 minutes before adding.
      I added fresh lemon juice & zest instead of the heavy cream to make a Lemon buttercream frosting.
      I did mini Cupcakes and baked 5-6 minutes.
      I love that these aren't too sweet, just right! I'm so excited to try out your other yummy recipes!! 🙂

      Reply
      • Taleen Benson says

        June 08, 2022 at 7:19 pm

        Thanks so much, Lily! So glad you enjoyed them.

        Reply
    20. Fozee says

      August 01, 2022 at 8:06 pm

      How many eggs should we add if we don't have an egg replacer?

      Reply
      • Taleen Benson says

        August 01, 2022 at 8:46 pm

        Hi Fozee, you can use 1 egg instead of the egg replacer.

        Reply
    21. Linda kraner says

      August 08, 2022 at 4:24 pm

      I need a White gluten free cake recipe for a wedding in October! Can I turn this recipe into a white cake? Thank u Linda kraner

      Reply
      • Taleen Benson says

        August 08, 2022 at 7:31 pm

        Hi Linda, I would recommend using my funfetti cake recipe (you can just leave out the sprinkles if you'd like). Please let me know how it goes!

        Reply

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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