Gluten Free Vanilla Cupcakes
Light, fluffy, and full of sweet vanilla flavor, these gluten free vanilla cupcakes are perfect for birthdays, holidays, or just because! This easy gluten free cupcake recipe comes together in one bowl with simple ingredients, and the result is soft, tender cupcakes that taste just like the classic. Top them with your favorite frosting, and you’ve got a treat everyone will love.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Do you usually shy away from gluten-free baking? Sure, many of us have had our share of gluten-free fails, usually including heavy, gritty, or gummy results. Not good! But this recipe will change your mind. I have a family full of gluten eaters, and even they are all smiles when they sink their teeth into these gluten free vanilla cupcakes. They are the perfect treat that allows me, the gluten free mom, to be part of my kids’ birthday celebrations with minimal effort and maximum flavor!
Whether you’re getting ready for someone’s birthday, a holiday celebration, or just a simple weekend treat, these gluten free cupcakes are everything you want and more! Simple and simply perfect, the soft, fluffy cupcakes are light and delicious with the most pure vanilla flavor. They’re wonderful to decorate any way you choose and go with just about any type of frosting. And the best part? They’re so easy!
Why You’ll Love These Gluten Free Vanilla Cupcakes
It’s super-simple to make, and the ingredients all work together really well to create a fluffy, tasty, and yes, super moist vanilla cupcake that everyone will love. Here’s why…
- Perfect texture. I’m using yogurt, oil, eggs, and milk, all combined with just the right amount of gluten-free flour, to create a soft, tender crumb. We’ll also let the batter stand for a while after mixing so that all of the ingredients can absorb and stabilize.
- The flavors you want. Gluten free cupcakes can sometimes taste a little different because of the blend of flours and starches, compared to the neutral flavor of regular white flour. But when the ingredients are balanced perfectly and you use a good quality vanilla extract, you’ll find that these cupcakes have a light, sweet, deliciously vanilla taste that everyone will love! It’s very much like regular vanilla cake, especially when frosted.
- Only one bowl. Yes, we are keeping it super simple by making this a one-bowl gluten free cupcake recipe. Just blend the wet ingredients, add the dry, and mix, but don’t overmix!
- Freeze well. It’s super-helpful to have a simple, gluten-free dessert like this in the freezer, just in case you need to pull one out for a special occasion when regular wheat-based desserts won’t cut it.
Made these for a sophisticated baby shower. Delightful! I had two…. – Dianne
Please leave a rating and comment after you’ve made them.
Recipe Ingredients
One thing I love about making this recipe is that the ingredients are so easy to find and so easy to work with. Back in the day, baking gluten-free could be pretty challenging, but gluten-free flours have come a long way! Here’s a quick overview. You’ll find the full amounts and directions in the recipe card further down in the post.
- Milk: I use regular whole milk, but you could substitute non-dairy milk if preferred. This may change the texture of the finished cupcakes somewhat.
- Yogurt: This helps give the cupcakes a moist, soft texture. Use plain Greek yogurt, rather than flavored yogurt. Vegan yogurt can be used to make them dairy free, though the texture may be slightly different.
- Oil: You can substitute cooled, melted butter or a different oil, like coconut oil.
- Vanilla: Be sure to use pure vanilla extract and make sure it is gluten free.
- Egg: Room temperature is best. If you need to make them egg free, try one of these egg substitutes for baking.
- Gluten Free Flour: Use a baking blend that you can use in a 1:1 ratio for regular flour. There are some great blends out there pre-mixed ( like Bob’s Red Mill 1-to-1 for this recipe), but you can also mix your own if you like.
- Sugar: Just regular white, granulated sugar.
- Baking Powder
- Salt
How to Make Gluten Free Vanilla Cupcakes from Scratch
Making these cupcakes is a really simple process, so if you’re new to gluten-free baking, it’s a great recipe to start with. Basically, all you have to do is mix the wet, then the dry, and bake in cupcake liners. Let’s get into it! Scroll to the recipe card for the step-by-step instructions.
- Prep the Oven and Cupcake Pan. Before you get started, go ahead and preheat the oven to 350°F. Then line a 12-count muffin tin with cupcake liners.
- Combine the Wet Ingredients. Whisk together the yogurt, oil, vanilla extract, egg, and milk in a large mixing bowl.
- Add the Dry Ingredients. To the wet mixture, add the gluten-free flour, sugar, baking powder, and salt. Whisk together until just combined.
- Let the Batter Stand. Cover the mixing bowl with plastic wrap, and allow it to stand at room temperature for about 20 minutes. This allows the flour to absorb more liquid.
- Fill Cups, Bake, and Cool. Once the batter is ready, fill each cupcake liner 2/3 of the way full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely.
- Enjoy! Once the cupcakes have cooled, you can frost and decorate them any way you want!
What is the Best Frosting to Use?
These cupcakes are so versatile, you can use whatever frosting you like! I know at least one kiddo who’s an avid fan of chocolate frosting on vanilla cake. Another adores cream cheese frosting for a little tangy flavor to balance the sweetness. But I’ll be honest, my personal favorite is a beautiful, simple, vanilla buttercream. For Easter and Mother’s Day, especially, the pale vanilla frosting over pale vanilla cake is fresh, spring-like, and dainty! And for other holidays and celebrations, you can add food coloring to tint it to match the occasion.
More Variations
- Need some color? You can always decorate them with seasonal sprinkles (check that they are gluten free) or top each frosted cupcake with one of these Funfetti White Chocolate Strawberries!
- Want to delight the kiddos? Fold in gluten free Oreos to make Gluten Free Oreo Cupcakes with Oreo frosting!
- Love a tangy twist? For an added surprise, scoop out the middle and fill it with lemon curd or grapefruit curd. Don’t forget the lemon buttercream!
- Want to make them for fall? Try filling them with dulce de leche or apple pie filling. You can even add a swirl of pumpkin frosting on top!
Tips for Success
There are a couple of important tips I’d like to share here, to help you get the best results when making this recipe! Read on, and enjoy!
- Measure flour correctly. Spoon it into your measuring cup and level it off. The reason for this is that if you scoop flour out of the bag with your measuring cup, you may pack it in tightly. The same goes for pouring it into the cup. We want to avoid packing the flour in or piling it up.
- Don’t overmix. While you won’t overdevelop the gluten like conventional recipes, you can accidentally work too much extra air into the mixture. That extra air may cause a nice, puffy rise as the cupcakes start baking. But after the cupcakes are removed from the oven, the cupcakes may sink in the middle.
- Avoid overfilling. I recommend filling only ⅔ full. If you try to fill them up much more than that, you may end up with exploding cupcakes! That’s right, the steam and pressure from too much batter in each little cup can actually cause them to erupt a bit as they bake. Still tasty, just not as pretty! And not as easy to clean up afterward.
Storing Gluten Free Cupcakes
- Countertop – Most gluten-free resources recommend storing homemade gluten-free baked goods at room temperature, rather than in the refrigerator. The cupcakes themselves will keep for up to two days at room temperature, in airtight containers. Buttercream frosting will also keep for two days, but cream cheese frostings need to be refrigerated past 24 hours.
- Freezer – To freeze, just place unfrosted cupcakes in a shallow, airtight container or zip-top bag, and store in the freezer for up to three months.
Frequently Asked Questions for Gluten Free Vanilla Cupcakes
Can I make these gluten free cupcakes dairy free?
Yes! You can substitute your favorite non-dairy milk, such as almondmilk or a gluten free oat milk and a dairy-free yogurt alternative. The texture and flavor may be slightly different, but they will still be nice and fluffy with that vanilla flavor you love. Also, be sure to used a vegan frosting or substitute vegan butter in your preferred buttercream recipe.
What gluten free flour should I use?
I recommend using a good-quality 1:1 gluten free baking flour blend. This is one that already contains xanthan gum. I like Bob’s Red Mill 1-to-1 for this gluten free cupcake recipe, but King Arthur Flour Measure for Measure is a great option too. Different brands can produce slightly different results since they contain different ratios of flours and starches.
How do I keep gluten free cupcakes from sinking?
To achieve that nice domed top, you want to avoid overmixing, as mentioned previously, and allow the batter to rest. As with all baking recipes, even conventional ones, be sure your oven is preheated (an inexpensive oven thermometer is a good investment to ensure your oven is heating properly), and don’t open the oven door while baking until it’s time to check for doneness.
Can I make these egg free?
Yes. If you need to avoid eggs, you can use an egg substitute such as a flax egg, chia egg, or commercial replacer like Bob’s Red Mill Egg Replacer, or check out the other egg substitutes for baking. The texture may be a bit more dense, but they will still be delicious. If you use any of these, leave a comment to let me know how they turn out!
Can I bake these as a cake instead of cupcakes?
Yes, you can bake it in an 8-inch round cake pan that you’ve lined with parchment and sprayed with nonstick cooking spray. It will take about 25 minutes, or until a toothpick comes out clean. Or check out my recipe for Gluten Free Yellow Cake if you want a layer cake.
Gluten Free Vanilla Cupcakes
Ingredients
- 1/2 cup whole milk
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg at room temperature
- 1 1/3 cup gluten-free 1:1 baking flour (recommended: Bob's Red Mill 1-to-1)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- your favorite frosting
Instructions
- Preheat oven to 350°F and line a 12-well cupcake pan with cupcake liners.
- In a mixing bowl, whisk together 1/2 cup whole milk, 1/2 cup plain Greek yogurt, 1/4 cup vegetable oil, 2 teaspoons vanilla extract, and 1 large egg.
- Add 1 1/3 cup gluten-free 1:1 baking flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk together until just combined.
- Cover the mixing bowl with plastic wrap and allow to sit for 20 minutes. This allows the gluten-free flour time to absorb more liquid.
- Once the batter is ready, fill each cupcake liner about 2/3 of the way full. Hit the cupcake pan on the counter before putting it in the oven. This will bring any air bubbles that are trapped in the batter to the surface.
- Bake at 350°F for 15-20 minutes, or until cooked through. A toothpick should come out clean when inserted into the center of the cupcake.
- Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely before piping or spreading your favorite frosting on top.
Notes
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Jewle made these for a sophisticated baby shower. Delightful! I had two….
Love to hear it!
Can I replace the yogurt with avocado? If so do I have to eliminate or lower the amount of oil used?
I’m sorry, that’s not a substitution I have tested. I have not done a lot of baking using avocado as a substitute. I have more often seen it as a substitute for butter or oil.