My gluten-free vanilla cupcakes are soft, fluffy, and so moist. They’re perfect for birthdays and special occasions and easy to make, even if you’re new to gluten-free baking. Just add a swirl of your favorite frosting!
Looking for a chocolate version? My gluten-free chocolate cupcakes have you covered!
Moist and Fluffy Gluten-Free Vanilla Cupcakes
These gluten-free vanilla cupcakes are as soft, fluffy, and moist as my original vanilla cupcakes. I don’t make gluten-free desserts very often, but these are the cupcakes I make any time I’m baking for friends who can’t have gluten. They’re easy to make with gluten-free flour instead of all-purpose and the bakery-style texture is unbeatable!
Why You Should Try It
- Easy to prepare. The homemade gluten-free cupcake batter comes together in minutes. The vanilla flavors are so dreamy and there’s just the right amount of sweetness.
- Simple gluten-free ingredients. I swap standard all-purpose flour for measure-for-measure gluten-free flour and the rest of the ingredients are very easy, without any fussy starches, gums, or add-ins.
- Spot-on texture. The texture of these cupcakes closely resembles my popular vanilla cupcake recipe (linked above). It’s super moist with a fluffy, springy cake crumb and sweet vanilla flavor in every bite.
Do Gluten-Free Cupcakes Taste Different?
I’m happy to say that these gluten-free vanilla cupcakes taste very close to my original recipe. There’s no grainy texture or weird flavors, here. The crumb is just as tender, moist, and bakery-worthy. It took many rounds of testing, but I’m so excited with how these cupcakes turned out and they’ve only gotten better throughout the years. Topped with frosting, I dare you to tell the difference!
Cupcake Ingredients
These cupcakes call for a handful of important ingredients which I’ve included some notes on here. Scroll to the recipe card after the post for a printable list along with the full recipe details.
- Oil – Like most of my cupcake recipes, I prefer vegetable oil over butter for a soft, super-tender crumb.
- Vanilla – You can use vanilla extract, vanilla paste, or vanilla bean to flavor these gluten-free vanilla cupcakes. Whichever you choose, make sure it’s real vanilla and NOT imitation.
- Sour Cream – My second essential ingredient to keep these cupcakes extra moist. If you don’t have sour cream, use plain Greek yogurt instead.
- Gluten-Free Flour – I use measure-for-measure gluten-free flour, also called cup-for-cup or 1:1 gluten-free flour. This flour alternative comes with xanthan gum already included. More on this below!
- Milk – Non-fat, whole milk, 2% milk, or any dairy or non-dairy milk will work in this recipe.
- Frosting – My vanilla buttercream frosting is naturally gluten-free, as are most of the frosting recipes on my site. These cupcakes would also pair great with chocolate frosting or whipped cream. I include more decorating ideas later in the post.
Which Gluten-Free Flour Should I Use?
While developing this gluten-free cupcake recipe, the goal was to keep the ingredient list as short as possible. My favorite gluten-free flour is King Arthur Measure for Measure. Note this is not the Gluten-free all-purpose flour, as that one does not contain xanthan gum.
In all my testing, this cup-for-cup (also called 1:1) replacement is the best gluten-free flour for cakes and cupcakes. It means that I can replace 1 cup of regular flour with 1 cup of gluten-free flour without additional ingredients.
This is because 1:1 gluten-free flour comes with xanthan gum already included. Xanthan gum is an important binding and stabilizing ingredient that replaces gluten in recipes like these gluten-free vanilla cupcakes. Check the ingredients to make sure that the blend you’re using includes it!
How to Make Gluten-Free Vanilla Cupcakes
I wanted to make a gluten-free version of my favorite vanilla cupcakes that kept the steps more or less the same. I think this recipe accomplished that! Here’s a short overview of those steps. You’ll find the printable recipe in the recipe card below the post.
- Combine the wet ingredients. First, mix together sugar with vegetable oil, eggs, and vanilla extract. Next, mix in the sour cream.
- Add dry ingredients. In a separate bowl, mix the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet batter, alternating with milk until that’s well combined.
- Bake. Finally, portion the batter into a lined cupcake pan so each cupcake liner is ⅔ full. Bake at 350ºF for 14-16 minutes. The cupcakes will need to cool completely before you frost them.
Very Important!
If you’re measuring your gluten-free flour by weight using a food scale, make sure that the weight measurement in grams for the gluten free flour you are using is equivalent to 2 1/2 cups (use the weight measurement according to the packaging). Different gluten-free flour brands tend to have different weights. Over or under-measuring can impact the finished cupcakes. See the next section for more gluten-free baking tips.
Tips for Gluten-Free Cupcakes
- Buy the right flour. Not all gluten-free flour contains xanthan gum. So, check the packaging before buying! I have not tested this recipe with a gluten-free flour blend made without it.
- Measure correctly. To avoid over-measuring gluten-free flour, use the spoon and sweep method. Spoon the flour from the bag into the measuring cup, and level it off using the back of a knife. Never scoop the measuring cup straight from the bag!
- Follow the recipe. It might seem obvious, but following the recipe is key! Just like regular baking, gluten-free baking is a science. For the best results, don’t make any shortcuts or substitutions unless you see them here.
- The batter will look wet. Gluten-free vanilla cupcake batter will look wetter and looser than traditional cupcake batter made with all-purpose flour. This is because gluten-free flours absorb more liquid than all-purpose flour, so the batter needs more liquid as a result.
- Don’t overfill the cupcake liners. To avoid exploding cupcakes, make sure not to overfill the cupcake wells. I usually stick to ⅔ of the way full, and no more than ¾ full at most. A large cookie scoop makes it easy to evenly portion out the batter.
- Make a half batch. If you’d prefer to make 12-14 vanilla cupcakes instead, halve the dry and wet ingredients but be sure to use 2 eggs and ⅔ of a cup of milk.
How to Decorate Your Vanilla Cupcakes
I decorate these cupcakes with my classic vanilla buttercream frosting. To make it, simply whip cold cubed butter until it’s fluffy, then add powdered sugar, vanilla extract, and heavy cream and whip again. Easy! See the recipe card for printable instructions.
Once your frosting is ready to go, pipe it over the cooled cupcakes using a large piping tip. Don’t forget sprinkles! I have tutorials on how to use piping tips and how to decorate cupcakes where I share lots of helpful tips.
More Frosting and Decorating Ideas
These vanilla cupcakes are the perfect blank canvas for any occasion, whether it’s a birthday or the holidays. You can color your buttercream frosting, or add flavor with extracts like almond, lemon, or peppermint.
Feel free to frost your gluten-free vanilla cupcakes with any of the decorating ideas you see here! Just make sure that the frosting ingredients or add-ins you’re using are 100% gluten-free.
Can I Make a Gluten-Free Vanilla Cake Instead?
Sure! This recipe makes enough batter for a 9×13” gluten-free vanilla cake. Prepare the batter as written and bake the cake at 350ºF for 25-32 minutes instead. You’ll also need to reduce the frosting by half.
If you want to make a layer cake, you can make either my larger vanilla layer cake or this mini cake using this gluten-free recipe as well. For the mini version, follow the recipe specified on that cake, simple swapping out the flour for the measure-for-measure gluten-free flour.
How to Store
- On the counter. I store my frosted cupcakes in an airtight container at room temperature for up to 3 days. If you live somewhere hot and humid, I recommend refrigerating the cupcakes instead. Let them come back to room temperature before serving.
- Freezer. I prefer freezing the unfrosted cupcakes. Flash-freeze the cupcakes on a baking sheet for 15 minutes then transfer them to an airtight, freezer-safe container. Thaw to room temperature before frosting.
More Gluten-Free Cake Recipes
Print
Gluten-Free Vanilla Cupcakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Cupcakes
- Method: Baked
- Cuisine: American
Description
These gluten-free vanilla cupcakes are super easy to make, even if you’re not a gluten-free baker! They’re fluffy and moist, topped with my favorite vanilla buttercream frosting.
Ingredients
For the cupcake:
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 ½ cups (310 g) cup for cup gluten-free all-purpose flour (see notes)
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (I use nonfat), at room temperature
For the frosting:
- 1 1/2 cup (339 g) unsalted butter, cold
- 6 cups (780g) powdered sugar
- 3 tablespoons (45 ml) heavy whipping cream
- 2 teaspoons (10ml) pure vanilla extract
- Pinch of salt
- Gel color (optional)
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients and the remaining milk. Beat on low speed until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Frosting:
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
- Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for 1-2 minutes before adding more powdered sugar.
- Finally, add the gel color if desired, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Decorate with a large piping tip and top with sprinkles.
Notes
- Important (!) note on gluten-free flour: My preferred flour is King Arthur Measure for Measure GF Flour. If preparing this recipe using a food scale, thus going by weight measurements, double check the weight measurement in grams for the actual gluten free flour you are using and use the weight measurement according to the packaging so that it is equivalent to 2 1/2 cups. Not all flour weights are equivalent. Over or under measuring the flour can effect the end results.
- Sour Cream: You can substitute the light sour cream, Greek or plain yogurt.
- To make 12-14 cupcakes, halve all the dry and wet ingredients, but use 2 whole eggs, 2/3 cups milk
- Make this a cake: You can bake this as a 9-inch by 13-inch cake and halving the frosting recipe. Bake for approximately 25-32 minutes.
- Storage suggestions: If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise, they can be stored in an air-tight container at room temperature.
- Make-ahead: These are best served within 2 days of preparation but will proper storage they can stay fresh for several days.
- Freezing: If needed, flash-freeze the cupcakes on a baking sheet for 15 minutes than transfer them to an air-tight, freezer-safe container. Thaw in the refrigerator for several hours then bring to room temperature prior to serving. If possible, it’s best to store them unfrosted.
Nutrition
- Serving Size: 1 cupcake
- Calories: 399
- Sugar: 47g
- Sodium: 119mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 58mg
Any suggestions for high altitude baking in this recipe 7,500 elevation.
Hi Victoria, I wish I did but unfortunately no, I have never baked at high altitude to be able to provide specific directions
can the sour cream be substituted with coconut or almond milk
I have not tested that. I would recommend sticking with Greek or plain yogurt, it could also be a dairy-free plain yogurt alternative if that’s what you need
I can’t wait to try these! Question… I’ve been reading the vegetable oil is not always gluten free. I’ve also seen several gluten free recipes using coconut oil. Can coconut oil be replaced here, and if so, would it be the same measurement? Also, would you mind sharing which vegetable oil you are using? (I’m sorry if I missed that somewhere!)
Thank you!
I use Crisco pure vegetable oil, the label lists that it’s gluten-free. Coconut oil would be a 1:1 replacement with vegetable oil
Is the batter supposed to be gummy?
Gummy? It’s fairly thin yes but not gummy like a quick bread or muffin recipe. What type of GF flour did you use?
I’ve been through a ton of gluten free vanilla recipes looking for one that tastes as good as regular cake. This is far and away the winner! And it’s easy to make.
One question though, even costing mini chips in flour, they sink to the bottom. I’m guessing since the batter is thin for this one mix-ins are a little tricky. Have you had any luck with mix-ins like chocolate chips, and if so, how’d you do it?
Love to hear that Kristen! The batter is quite thin. I have not made them with chocolate chips, but I have similar batters I’ve done with berries. You can try adding some into the top of the cupcake?
Hey! I saw this post and made it the very next night. It’s just me who has the food allergies so I halved the recipe. The texture was light and the cupcake was so not dry and not dense. I made little bundini’s with vegan vanilla frosting and purple sprinkles. I’m going to freeze half of what I made before I eat them all. I can just grab one whenever the mood strike…which is right when I get home from work ☺️. I would have taken a picture but my food picture skills aren’t up to par yet. Thank you for sharing this recipe.
Thank you so much Amber! I am so happy you found my recipe!
Thank you for your recipe, great to have a gluten free cupcake with some moistness to it.
I was happy to see the metric system with the measurements in brackets so I just focused on those. Sadly, I have to note that the calculations are off – I noticed it too late and had very liquid dough that you can hardly call a dough. I had to add loads of flour which turned out well in the end..but maybe not how it was intended. Please fix the numbers (ratio from flour (grams) to Milk (ml) is way off)
Otherwise it is such a great recipe,
thank you
Eliane
Thank you for your comments, I am glad you enjoyed these. Regarding the measurements these are correct. The batter for this cupcake is very very thin, but that is correct and the way it should be.
The GF flour I use is 31g for 16 tablespoons (1/4 cup). So 2 ½ cups is 310g. But as noted, every brand will verify by weight, so it’s important to check the weight measurements on the packaging. Regarding the milk, 1 cup is 236ml, so 1 ¼ cup is correct at 296ml.
If you look at the vanilla cupcake recipe this was based off of, you’ll see a video that shows the batter is quite thin and also the measurements are similar.
Hello Julianne,
If you don’t have the King Arthur flour what else can you use for the flour?
Any gluten-free measure for measure flour, containing xanthan gum will work and additional tips and suggestions are in the blog post and recipe card.
Hi julianne, if you don’t have the King Arthur flour can you use a different kind of flour?
Any gluten-free measure for measure flour, containing xanthan gum will work and additional tips and suggestions are in the blog post and recipe card.
Before I attempt this recipe, do any of the ingredients need to be at room temperature?
Thank you,
Jacqui
I usually forget, so I don’t use room temperature ingredients