These Gluten Free Vanilla Cupcakes are light, soft and fluffy eggless vanilla cupcakes! You'd think you're biting into a buttery cloud! The recipe is easy to follow and even with making the vanilla frosting, you can have cupcakes in under an hour! If that wasn't enough, these ethereal beauties are also nut free and can easily be vegan!
This Gluten Free Vanilla Cupcake recipe is going to be your favorite classic cupcake go to! They're light and sweet and go perfectly with the vegan vanilla frosting! For a little switch up, you can frost them with my funfetti frosting, my chocolate fudge frosting, cream cheese frosting, strawberry buttercream or even my blueberry frosting.
For more vanilla recipes, try my Eggless Vanilla Cake, my Gluten Free Vanilla Cake, my Irish Tea Cake and my Vanilla Strawberry Cake.
Reasons to Love These Vanilla Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cupcakes are super soft and delicious.
- Easy to Make- The batter mixes up in less than 20 minutes like my Vanilla Muffins!
- The Perfect Base- These eggless vanilla cupcakes are the perfect base to use with any type of frosting!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch- We use this in the dry form to be mixed with the gluten free flour to create a lighter crumb. More like a cake flour.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature.
- Vegetable Oil- Adds a little extra moisture into these cupcakes.
- Sour Cream- This ingredient is key! It really helps to make the crumb of these cupcakes super light! For vegan, use a dairy-free sour cream.
- Cornstarch Water- This helps bind everything together since the cupcakes are eggless.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the cupcakes will have a chemical taste.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Vanilla Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Use a vegan sour cream.
- Make sure to use my recipe for Vegan Vanilla Frosting.
- Read the label on your sprinkles to ensure they're gluten free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
- Only use ½ cup of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Vanilla Cupcakes
Here are the step by step instructions to make these vanilla cupcakes!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.
Then whisk in the baking powder, baking soda and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
Beat the butter and the sugar until soft and creamy; about 2 minutes.
Step 4: Add in Wet Ingredients Minus the Milk
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, mix in the sour cream, vanilla and oil. The mixture will look chunky; that's normal.
Step 5: Add in the Dry Ingredients, then the Milk
Slowly beat in the gluten free flour mixture a little at a time until just combined.
With the mixer on low speed, slowly pour the milk into the batter. Mix until just combined. Scrape down sides and combine.
Step 6: Fill the Cupcake Tins
Fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
Do not overfill.
Set 7: Bake and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.
Let cupcakes cool in the pan.
Step 8: Make the Vanilla Frosting
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.
Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 9: Frost the Cupcakes and Add Sprinkles (If Desired)
Pipe the vanilla frosting on top of each cooled cupcake or frost with an icing spatula.
Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting.
Expert Baking Tips
For the Cupcakes
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Ingredients- Make sure to use ingredients that are all room temperature or the batter might split.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- Use these to ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become a liquid mess.
Frosting Tips
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
You can, but they are freshest the first day. If making them ahead of time, make the night before and store them, already frosted, in an airtight container in the fridge.
If you refrigerate them without frosting them, the cupcakes can form a sticky later on the top.
Yes! Store the frosting in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess.
If you want these cupcakes to be super light and fluffy then you must use the sour cream. You can try yogurt instead but I have not tested it and the crumb will not be as light as with the sour cream.
Storing: Store cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each cupcake come to room temperature prior to serving.
Freezing: Once the frosting on the cupcakes has hardened a little (you may need to pop them in the fridge), individually wrap each cupcake in aluminum foil.
Pop them in a zip top bag and freeze the cupcakes for up to 30 days.
To defrost, put the cupcakes in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cupcakes are room temperature and soft.
More Cupcake Recipes You'll Love
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📖 Recipe
Gluten Free Vanilla Cupcakes
Ingredients
For the Cupcakes
- 1 ¼ cups multipurpose gluten free flour (I use a multipurpose gluten flour with xanthan gum already in it)
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- ½ cup sour cream , full fat
- 2 teaspoons pure vanilla extract
- 2 tablespoons vegetable oil
- ½ cup plus 2 tablespoons milk
For the Frosting
- ½ cup unsalted butter or vegan baking stick, room temperature
- 4 ½ cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- ¼ cup water , room temperature
For Decorating
- ¼ cup sprinkles (if desired)
Instructions
Make the Vamilla Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together the 1 ¼ cups gluten free flour and 2 tablespoons of cornstarch.Once combined, whisk in the 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ¼ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture into the creamed butter and sugar. With the mixer still on low speed, mix in the ½ cup sour cream, 2 teaspoons pure vanilla extract and 22 tablespoons vegetable oil. The mixture will look chunky. That's normal.
- Slowly mix in the gluten free flour mixture a little at a time until all combined.
- Slowly pour the ½ cup plus 2 tablespoons milk into the batter while the mixture is on low speed. Mix until just combined.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin.
- Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 14 cupcakes.You do not want to overfill the cupcakes. This will result in them spill out of the top and not baking evenly inside.
- Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.Let the cupcakes cool almost completely in the pan before trying to remove them
Make the Vanilla Frosting
- While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ½ cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 4 ½ cups confectioners' sugar and 2 teaspoons pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the ¼ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
Decorate the Cupcakes
- If you have piping bags, pipe the vanilla frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of vanilla frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
- Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting.
Judy says
I saw in one of your other recipes that you have an egg allergy so you use the cornstarch slurry as a binder. Do you know what it would be for flaxseed? I use flaxseed eggs. I don’t know if your recipe calls for the equivalent of one or two eggs.
Lee says
Hi there! I cannot be positive sadly but it would be close to the equivalent of two eggs. Again, it's not exact so I cannot be positive that will work. I hope this helps!
Ginny says
Such a wonderful staple recipe! Delish!
kirsten says
Hi Lee! I made these cupcakes and they were a terrific success. I need to make an egg free vanilla cake and saw you have also have a recipe for that on the blog. Could I just use this cupcake recipe and make it into a cake? The ratios in the vanilla cake recipe are slightly different than your cupcake recipe & I'm a little nervous about deviating away from this one. I'd love to hear your thoughts if you have time. Thanks for the great recipes. I really appreciate it!
Lee says
Hi Kirsten! I sent you an email!
Aubrey says
Could I make these as mini cupcakes?
Lee says
Yes you can! I would try to bake them for 18-20 minutes at the same temperature until they are golden and a toothpick inserted in the center comes out clean.
John says
This cupcake was so light and delicious! What a perfect treat!
Lee says
Thank you!