Cooking and Serving: 35 minutes | 16 cupcakes
Ingredients
How to make gluten free cupcakes | Ingredient substitutions | Vanilla buttercream frosting (gluten free)
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 16 cupcakes
Ingredients
How to make gluten free cupcakes
Expert tips
Ingredient substitutions
Vanilla buttercream frosting (gluten free)
How to make the frosting
Storage suggestions
Soft and fluffy crumb: Soft and fluffy crumb: Moist and tender, with a light,
Easy recipe: No sifting—just mix, scoop, and bake.
Flat tops for frosting: No dome means perfect for decorating.
Versatile for any crowd: Frost with vanilla or chocolate, add sprinkles or
Freezer-friendly: Make ahead and freeze plain cupcakes for up to 3 months.
Gluten free flour blend – The base of the recipe. Be sure to use a blend
Baking powder + baking soda – Help the cupcakes rise and stay light and airy.
Salt – Enhances flavor and balances sweetness.
Butter – Adds richness and helps create that soft, tender crumb.
Granulated sugar – Sweetens the cupcakes and keeps them moist.
Egg + egg white – Give structure and help the cupcakes rise evenly.
Vanilla extract – Brings that classic birthday cake flavor.
Buttermilk – Makes the most tender crumb. You can also use regular milk, but
Frosting included below! Learn how to make a classic vanilla buttercream with
12 cup metal muffin tin with brown muffin liners in wells filled 2/3 of the way
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
2 tablespoons (18 g) cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
1 (50 g, weighed out of shell) egg, at room temperature
1 (25 g) egg white, at room temperature
2 teaspoons pure vanilla extract
⅔ cup (5 ⅓ fluid ounces) milk or buttermilk, at room temperature
8 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar, plus more as necessary
⅛ teaspoon kosher salt
¼ teaspoon pure vanilla extract
Instructions
FOR THE CUPCAKES
Preheat your oven to 325°F. Line 16 wells of standard muffin tins with.
cupcake liners or grease the wells, and set the tins aside.
In a small bowl, place the flour, xanthan gum, cornstarch, baking powder,.
baking soda, and salt, and whisk to combine well. Set the bowl of dry.
In the bowl of a stand mixer fitted with the paddle attachment, or a large.
bowl with a handheld mixer, place the butter, sugar, egg, egg white and.
vanilla, and beat at medium-low speed to combine. Increase the mixer speed to.
medium-high and beat until it appears whipped (about 2 minutes).
To the large bowl with the butter mixture, add the dry ingredients in 3.
batches, alternating with the milk or buttermilk, beginning and ending with.
the dry ingredients. Beat lightly after each addition until just combined. Do.
not overmix. The batter should be light and fluffy.
Fill the prepared wells of the muffin tin about 2/3 of the way full of the.
batter. Shake the tin back and forth to evenly distribute the batter in each.
Place the tin in the center of the preheated oven and bake until the cupcakes.
are very lightly golden brown and spring back when pressed lightly in the.
center (about 20 minutes). Don’t over bake.
Allow the cupcakes to cool for at least 5 minutes in the tin before.
transferring to a wire rack to cool completely. Repeat with the remaining.
cupcake batter. Cool the cupcakes completely before frosting and/or.
FOR THE FROSTING
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with.
the paddle attachment, place the butter. Beat on medium speed until creamy.
Add the 1 cup (115 g) of confectioners’ sugar, the salt, vanilla, and 1.
teaspoonful of milk, and beat on medium speed until well-combined (about 1.
Beat in more confectioners’ sugar until the consistency is thick but not.
stiff. Turn up the mixer speed to high and beat for about 5 minutes or until.
Transfer the frosting to a piping bag fitted with your favorite piping tip.
Pipe the frosting on the cooled cupcakes, or use two spoons to scoop a dollop.
FOR THE FROSTING
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with.
the paddle attachment, place the butter. Beat on medium speed until creamy.
Add the 1 cup (115 g) of confectioners’ sugar, the salt, vanilla, and 1.
teaspoonful of milk, and beat on medium speed until well-combined (about 1.
Beat in more confectioners’ sugar until the consistency is thick but not.
stiff. Turn up the mixer speed to high and beat for about 5 minutes or until.
Transfer the frosting to a piping bag fitted with your favorite piping tip.
Pipe the frosting on the cooled cupcakes, or use two spoons to scoop a dollop.
Notes
* Baking powder + baking soda – Help the cupcakes rise and stay light and airy.
* Salt – Enhances flavor and balances sweetness.
* Butter – Adds richness and helps create that soft, tender crumb.
* Granulated sugar – Sweetens the cupcakes and keeps them moist.
* Egg + egg white – Give structure and help the cupcakes rise evenly.
* Vanilla extract – Brings that classic birthday cake flavor.
* Buttermilk – Makes the most tender crumb. You can also use regular milk, but
buttermilk gives the best results.
* Frosting included below! Learn how to make a classic vanilla buttercream with
just butter, sugar, and vanilla.
Yellow cupcakes with frosting in paper liners on round wire rack above purple
cupcakes with frosting in paper liners on round wire rack above purple cloth
HOW TO MAKE GLUTEN FREE CUPCAKES
Making these gluten free cupcakes is as simple as whisking, creaming, and
alternating the wet and dry ingredients. Here’s how it’s done:
1. Whisk the dry ingredients: Combine the gluten free flour blend, xanthan gum
(if using), baking powder, baking soda, and salt.
2. Cream the butter and sugar: Beat them together with the egg, egg white, and
vanilla until fluffy and well-combined.
small round metal mixing bowl with whisked white powder and wire whisk
round metal mixing bowl with whisked white powder and wire whisk
large round metal mixing bowl with butter, white sugar, vanilla, and egg
round metal mixing bowl with butter, white sugar, vanilla, and egg
white handheld mixer beating light yellow mixture in same mixing bowl
handheld mixer beating light yellow mixture in same mixing bowl
3. Combine the wet and dry ingredients: Mix in the dry ingredients in three
parts, alternating with buttermilk or milk. Start and end with dry.
white powder dry ingredients unmixed on top of yellow butter and egg mixture
powder dry ingredients unmixed on top of yellow butter and egg mixture
white buttercream unmixed on top of yellow cupcake batter in mixing bowl
buttercream unmixed on top of yellow cupcake batter in mixing bowl
rest of white powder dry ingredients on top of yellow cake batter
of white powder dry ingredients on top of yellow cake batter
soft, thick light yellow gluten free vanilla cupcake batter with swirl from
being mixed with white spatula with black handle
thick light yellow gluten free vanilla cupcake batter with swirl from being
mixed with white spatula with black handle
4. Portion the batter: Scoop into a lined muffin tin, filling each well about
5. Bake at 325°F: Bake for about 20 minutes, or until the tops spring back when
6. Cool completely: Let cupcakes cool in the pan for 5 minutes, then transfer to
a wire rack before frosting.
standard 12 cup metal muffin tin with brown muffin liners in wells filled 2/3 of
the way full with light yellow raw cupcake batter
12 cup metal muffin tin with brown muffin liners in wells filled 2/3 of the way
full with light yellow raw cupcake batter
same cupcake tin with baked vanilla cupcakes in wells
cupcake tin with baked vanilla cupcakes in wells
Use room-temperature ingredients: Cold butter, eggs, or milk won’t mix evenly
and can cause texture issues.
Don’t overmix: Mix just until the batter is smooth. Overmixing adds too much air
and can create tunnels.
Scoop evenly: Fill cupcake wells about 2/3 full to prevent overflow and ensure
Bake just until done: At 325°F, bake until the tops spring back when lightly
pressed. Skip the toothpick—it can be misleading.
Cool completely before frosting: Warm cupcakes will melt your frosting. Let them
cool fully for best results.
Measure measuring cups—especially for the flour.
Baked gluten free vanilla cupcakes in 6 well cupcake tin in brown liners on
gluten free vanilla cupcakes in 6 well cupcake tin in brown liners on purple
INGREDIENT SUBSTITUTIONS
Use block-style vegan butter (like Melt or Miyoko’s brands are best) or
butter-flavored nonhydrogenated shortening in place of butter.
For the best texture, replace buttermilk with a mix of half plain yogurt and
half nondairy milk nondairy milk, but the crumb will be a little more condensed.
Replace the egg with a chia egg, Bob’s Red Mill egg replacer, or Just Egg. Avoid
flax eggs—they add a strong flavor that doesn’t work well here.
6 baked vanilla cupcakes in a muffin tin one with frosting swirl and hand
holding piping bag on top of second cupcake in background
baked vanilla cupcakes in a muffin tin one with frosting swirl and hand holding
piping bag on top of second cupcake in background
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VANILLA GLUTEN FREE CUPCAKES RECIPE
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
gluten free vanilla cupcake in brown wrapper with white frosting on round wire
free vanilla cupcake in brown wrapper with white frosting on round wire rack
Light, tender gluten free cupcakes with rich vanilla flavor and classic
buttercream frosting. Bring them to any celebration so everyone can enjoy the
same sweet treat—no one misses out.
* Stand mixer or handheld mixer
FOR THE VANILLA CUPCAKES.
* 1 ½ cups (210 g) all purpose gluten free flour blend
* ¾ teaspoon xanthan gum, omit if your blend already contains it
* 2 tablespoons (18 g) cornstarch
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, at room temperature
* 1 cup (200 g) granulated sugar
* 1 (50 g, weighed out of shell) egg, at room temperature
* 1 (25 g) egg white, at room temperature
* 2 teaspoons pure vanilla extract
* ⅔ cup (5 ⅓ fluid ounces) milk or buttermilk, at room temperature
FOR VANILLA BUTTERCREAM FROSTING.
* 8 tablespoons unsalted butter, at room temperature
* 1 cup confectioners’ sugar, plus more as necessary
* ⅛ teaspoon kosher salt
* ¼ teaspoon pure vanilla extract
* Preheat your oven to 325°F. Line 16 wells of standard muffin tins with
cupcake liners or grease the wells, and set the tins aside.
* In a small bowl, place the flour, xanthan gum, cornstarch, baking powder,
baking soda, and salt, and whisk to combine well. Set the bowl of dry
* In the bowl of a stand mixer fitted with the paddle attachment, or a large
bowl with a handheld mixer, place the butter, sugar, egg, egg white and
vanilla, and beat at medium-low speed to combine. Increase the mixer speed to
medium-high and beat until it appears whipped (about 2 minutes).
* To the large bowl with the butter mixture, add the dry ingredients in 3
batches, alternating with the milk or buttermilk, beginning and ending with
the dry ingredients. Beat lightly after each addition until just combined. Do
not overmix. The batter should be light and fluffy.
* Fill the prepared wells of the muffin tin about 2/3 of the way full of the
batter. Shake the tin back and forth to evenly distribute the batter in each
* Place the tin in the center of the preheated oven and bake until the cupcakes
are very lightly golden brown and spring back when pressed lightly in the
center (about 20 minutes). Don’t over bake.
* Allow the cupcakes to cool for at least 5 minutes in the tin before
transferring to a wire rack to cool completely. Repeat with the remaining
cupcake batter. Cool the cupcakes completely before frosting and/or
* In a large bowl with a hand mixer or the bowl of a stand mixer fitted with
the paddle attachment, place the butter. Beat on medium speed until creamy
* Add the 1 cup (115 g) of confectioners’ sugar, the salt, vanilla, and 1
teaspoonful of milk, and beat on medium speed until well-combined (about 1
* Beat in more confectioners’ sugar until the consistency is thick but not
stiff. Turn up the mixer speed to high and beat for about 5 minutes or until
* Transfer the frosting to a piping bag fitted with your favorite piping tip.
Pipe the frosting on the cooled cupcakes, or use two spoons to scoop a dollop
Gluten free flour blend:
For best results, use Better Batter original blend or Nicole’s Best multipurpose
blend with added xanthan gum.
Bob’s Red Mill 1-to-1 also works well—just add ½ teaspoon xanthan gum to the dry
ingredients to prevent crumbling.
To make your own blend, see the All Purpose Gluten Free Flour Blends
Nutrition information: Approximate nutrition information is per cupcake,
Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 156mg | Potassium: 25mg | Fiber:
1g | Sugar: 13g | Vitamin A: 206IU | Calcium: 31mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an
Words perfect gluten free vanilla cupcakes on top of image of vanilla cupcakes
in brown liners in metal muffin tin one with vanilla frosting one being frosted
perfect gluten free vanilla cupcakes on top of image of vanilla cupcakes in
brown liners in metal muffin tin one with vanilla frosting one being frosted
cupcake liners with gluten free vanilla cupcake batter in 6 well metal muffin
liners with gluten free vanilla cupcake batter in 6 well metal muffin tin
VANILLA BUTTERCREAM FROSTING (GLUTEN FREE)
This classic vanilla buttercream is smooth, stable, and pipes beautifully. It’s
naturally gluten free and the perfect match for these cupcakes—but works just as
well on chocolate cupcakes or sugar cookies.
ingredients for vanilla buttercream frosting in small bowls with names of
ingredients in black type
for vanilla buttercream frosting in small bowls with names of ingredients in
* Butter – Room temperature for easy whipping and smooth texture.
* Confectioners’ sugar – Sweetens and thickens; it also helps the frosting hold
* Vanilla extract – Adds depth of flavor.
* Milk (as needed) – Helps thin the frosting to piping consistency.
HOW TO MAKE THE FROSTING
1. Cream the butter – Beat until smooth and creamy.
2. Add the sugar, vanilla, and a splash of milk – Mix on medium until combined.
3. Whip until fluffy – Turn the mixer to high and beat for about 5 minutes, or
until the frosting is light and airy.
4. Adjust consistency – Add more sugar to thicken or a few drops of milk to
5. Frost your cooled cupcakes – Use a piping bag or just scoop with a spoon.
whipped light yellow butter in large round metal mixing bowl
light yellow butter in large round metal mixing bowl
same mixing bowl with confectioners’ sugar, vanilla and some milk on top
mixing bowl with confectioners’ sugar, vanilla and some milk on top
white whipped buttercream frosting in same bowl
whipped buttercream frosting in same bowl
hand holding clear pastry bag with white frosting squeezing from a metal piping
tip onto a yellow vanilla cupcake
holding clear pastry bag with white frosting squeezing from a metal piping tip
onto a yellow vanilla cupcake
Room temperature: Store unfrosted or frosted cupcakes in an airtight container
at room temperature for up to 2 days. Avoid the fridge—it dries them out.
Freezing unfrosted: Once completely cool, wrap each cupcake tightly in
freezer-safe wrap, then place in a sealed container or zip-top freezer bag.
Freeze for up to 3 months.
Freezing frosted cupcakes: You can freeze them fully frosted, too. Let them
defrost at room temperature—don’t microwave or the frosting will melt.
To serve from frozen: Unwrap and let sit at room temperature until thawed, or
microwave unfrosted cupcakes at 50% power in 20-second bursts.
Can I use vanilla bean paste instead of vanilla extract?
Yes, vanilla bean paste works well and has a stronger flavor than extract. Use
the same amount as you would vanilla extract.
Can I use this recipe to make mini cupcakes?
Yes—just reduce the baking time. They’re ready when the tops spring back when
Why did my cupcakes rise and then sink?
That usually means the oven was too hot, so the outside set before the inside
had time to build structure. Use a standalone oven thermometer to be sure your
oven temperature is accurate.
Can I make these cupcakes ahead of time?
Yes! Freeze them (unfrosted or frosted) as soon as they’re completely cool.
Defrost at room temperature for best results.
Can I double the recipe?
You can—just divide the batter evenly across more tins, and rotate them during
baking for even results.
Can I skip the frosting?
Definitely. These cupcakes are delicious on their own or with a light dusting of