Gluten Free Vanilla Cupcake Recipe

Have you ever had a gluten-free cupcake that just… wasn’t? You know the ones—they’re dry, crumbly, and taste more like cardboard than cake. Friends, those days are over. These Gluten Free Vanilla Cupcakes are about to become your new best friend. They’re everything a cupcake should be: incredibly moist, fluffy, and packed with pure vanilla flavor. They’re the perfect sweet treat for a birthday party, a school bake sale, or just because it’s Tuesday. No one will ever guess they’re gluten-free.

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Vanilla Cupcake Recipe

There are about a million reasons to adore this recipe, but I’ll keep it short and sweet.

• Unbelievably Simple: This is a one-bowl wonder. Really. You don’t need to be a professional baker to get perfect results every single time.
• Crazy Moist & Tender: Thanks to a little secret (sour cream!), these cupcakes stay soft for days. Nobody likes a dry cupcake.
• Total Crowd-Pleaser: Whether your guests are gluten-free or not, they will be begging you for this recipe. They’re that good.
• Your Perfect Canvas: Top them with your favorite frosting—chocolate buttercream, classic vanilla, or a tangy cream cheese frosting. They can handle it all.

Ingredients for Gluten Free Vanilla Cupcakes

Gather these simple ingredients. Using room temperature ingredients is key for a smooth, well-combined batter :

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• 1 ½ cups (222g) gluten-free 1:1 baking flour blend (I love Bob’s Red Mill)
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup (120g) sour cream, room temperature
• ½ cup (120ml) whole milk, room temperature

How to Make Gluten Free Vanilla Cupcakes: Step-by-Step

1. Prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Combine Dry Ingredients. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. Cream Wet Ingredients. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
4. Add Eggs & Vanilla. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Alternate Dry & Wet. With the mixer on low speed, add half of the dry flour mixture, followed by the sour cream and milk. Then add the remaining flour mixture. Mix until just combined. Be careful not to overmix!
6. Fill & Bake. Divide the batter evenly between the 12 liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Completely. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

The Right Tools for the Job

You don’t need anything fancy,upcake liners

• Electric hand mixer or stand mixer
• Large mixing bowl
• Wire cooling rack

 

Tips for the Best Gluten-Free Cupcakes

I’ve made a batch or two (or a hundred) in my time, and here’s what I’ve learned:

• Flour is Key: Not all gluten-free flours are created equal. For the best results, use a quality 1:1 baking blend that contains xanthan gum. This acts as the binder that gluten usually provides.
• Room Temp is Best: I know, I already said it, but it’s so important! Room temperature eggs, milk, and sour cream emulsify into the batter better, creating a smoother texture and helping the cupcakes rise beautifully.
• Don’t Overmix! Once you add the flour, mix until you no longer see dry streaks. Overmixing can lead to dense, tough cupcakes.
• Check Early: All ovens run a little different. Start checking for doneness at the 18-minute mark to avoid overbaking.

Can I make these dairy-free as well?

Absolutely! You can easily make dairy-free gluten free vanilla cupcakes. Use a plant-based butter stick (not tub spread), and swap the milk and sour cream for your favorite unsweetened non-dairy alternatives (like almond or oat milk) and a dairy-free plain yogurt or sour cream.

How should I store leftover cupcakes?

Once frosted, store them in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 3 months. Just thaw and frost when you’re ready!

opened too early in the baking process. Make sure that toothpick comes out clean and try to resist peeking until at least the 15-minute mark!

What’s the best frosting for these?

The world is your oyster! A classic Vanilla Buttercream is always a winner. For a richer option, try my Cream Cheese Frosting. Chocolate lovers will adore a smear of Easy Chocolate Ganache.

What to Serve With Your Cupcakes

These cupcakes are a star on their own, but they’re also fantastic as part of a bigger dessert spread. Pair them with a scoop of vanilla bean ice cream for an decadent treat, or serve them alongside a fresh fruit platter to balance the sweetness. They’re the perfect ending to any meal, from a quick weeknight dinner to a holiday feast.

There you have it! A foolproof recipe for Gluten Free Vanilla Cupcakes that delivers on flavor, texture, and pure joy. This is the kind of recipe you’ll come back to again and again because it just works. It’s a little bit of baking magic that promises a happy kitchen and even happier faces. So, what are you waiting for? Preheat that oven and let’s get baking!