Growing up, baking was always my way of showing love—birthdays, holidays, even random Tuesdays.
But when I went gluten-free, I had a hard time finding cupcakes that didn’t taste like cardboard. I was determined to create a recipe that didn’t just “work,” but one that would make your taste buds dance.
These vanilla cupcakes are fluffy, moist, and packed with flavor. They’re the kind of dessert that says, “Yeah, you can eat clean and still indulge.”
Tips for the Best Cupcakes
- Use fresh eggs for better rise and texture.
- Don’t overmix; it keeps the batter light.
- Add a splash of lemon juice or apple cider vinegar for extra fluffiness.
Variations and Substitutions
- Dairy-Free: Replace butter with coconut oil or a vegan butter substitute.
- Nut-Free: Swap almond flour for sunflower seed flour, but note it may slightly affect the color.
- Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
Serving Suggestions
Top with whipped coconut cream and fresh berries for a light dessert, or pipe on chocolate ganache for a rich treat. Arrange on a pretty platter with edible flowers for a stunning presentation. Perfect for birthday parties or an afternoon pick-me-up!

Gluten-Free, Grain-Free Vanilla Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Soft, fluffy, and full of rich vanilla flavor, these cupcakes are completely gluten- and grain-free, perfect for anyone with dietary restrictions or just craving something naturally delicious!
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- ⅓ cup honey (or maple syrup for a vegan option)
- ¼ cup melted coconut oil (or butter, if preferred)
- ½ cup unsweetened almond milk
- 1 tablespoon pure vanilla extract
- Optional: ¼ teaspoon almond extract for extra flavor
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Whisk the wet ingredients: In a large bowl, beat the eggs until frothy. Add honey, melted coconut oil, almond milk, vanilla extract, and almond extract (if using). Mix until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until no lumps remain. Let the batter rest for 5 minutes to thicken slightly.
- Scoop and bake: Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra fluffiness, let the batter rest for 5 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg