I still remember the first time I tried baking gluten-free cupcakes for my niece’s birthday.
She’d just been diagnosed with celiac disease, and I was determined to make something that didn’t just look like a cupcake but tasted like one straight out of a bakery.
Fast forward a few tries (okay, maybe more than a few), and I nailed it.
These vanilla cupcakes became the family favorite—fluffy, moist, and just the right amount of sweetness.
The best part?
No one ever asks, “Is this gluten-free?” because they’re too busy grabbing seconds.
Tips and Variations
- Dairy-Free Option: Substitute butter with vegan butter and milk with almond milk.
- Egg-Free Option: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Flavor Variations: Add lemon zest to the batter for a citrusy twist or a dash of almond extract for a nutty aroma.
- Presentation: Dust with edible glitter or garnish with fresh fruit for a bakery-style finish.
Serving Suggestions
Serve these cupcakes with a steaming cup of coffee or a cold glass of almond milk. For parties, pair them with a colorful fruit platter to balance the sweetness.
Enjoy these cupcakes as a treat that’s as good for your taste buds as it is for sharing smiles! 😊
Gluten-Free Vanilla Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These bakery-style vanilla cupcakes are tender, perfectly sweet, and so fluffy you’ll never miss the gluten! Perfect for birthdays, holidays, or just because you’re craving a little sweetness.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup whole milk (or almond milk for dairy-free)
- ¼ cup plain yogurt (or dairy-free yogurt for dairy-free option)
Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream (or coconut cream for dairy-free)
- 1 tsp vanilla extract
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer until fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides as needed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk and yogurt, starting and ending with the dry mix. Mix until just combined—don’t overdo it!
- Bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: Beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla. Mix until smooth and fluffy.
- Decorate: Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles if desired!
Notes
- Let cupcakes cool completely before frosting to avoid melting the frosting.
- Store in an airtight container for up to 3 days or freeze for later!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 16g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
