Learn how to make the best gluten-free vanilla cupcakes with this quick and easy recipe! I’ve created the ideal ingredient ratios for a soft, fluffy crumb, yet moist with a rich creamy vanilla flavor. These homemade cupcakes are ideal for birthdays and celebrations because with such a superb taste, no one knows they are GF!

close up of frosting cupcake unwrapped

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(Seriously!) Best Recipe For Gluten Free Cupcakes

Since this popular gluten free white layer cake has yielded so many rave reviews, it seemed like a great opportunity to turn them into supremely (and equally) moist, fluffy GF vanilla cupcakes. I’m all about seizing great opportunities.

If you have been disappointed by dry, crumbly gluten-free cupcake recipes, I want you to know you don’t have to settle for subpar results. I have over 15 years experience baking and perfecting a complete gluten-free dessert collection. Luckily the tricks aren’t hard, you just have to be in the know.

What’s my top tip when making homemade cupcakes? Don’t just swap out gluten-free all purpose flour for a traditional recipe. You will technically get a cupcake, but it won’t be a fantastically creamy vanilla cupcake with a moist, airy crumb. (That sounds so much better, doesn’t it??)

GF starches don’t play nicely with liquids, which is why a lot of gluten-free cupcake recipes are either dense and gummy or dry and crumbly. The trick is to use the ideal ratio of wet ingredients to dry, which saturates the starches, without weighing them down. This is a completely different ratio for wheat flour, hence the disappointing results!

Melted butter also helps with coating gluten-free flour, eliminating any grittiness and adding a rich, buttery flavor. Creamed butter doesn’t pull this off as well, which is why my go-to soft and chewy homemade gluten-free chocolate chip cookies also uses this hack.

If you are taking notes, we are going to be great friends, because I love this stuff too! I have one more easy tip to make superb cupcakes using gluten-free flour. Let the batter rest for 15 minutes before baking. This is a little extra insurance to make sure the dry and wet and really getting along and prevents your cupcakes from falling after cooling.

See, none of that was hard, was it? Now let’s make some out of this word vanilla cupcakes, shall we?

Made these tonight and they are the best gluten free cupcakes we’ve ever had. Even my husband loved them and he’s not GF.

—Marne

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Whisk wet ingredients

First let the egg whites and milk sit out to come to room temp. Once the melted butter has cooled, whisk it all together with the vanilla extract.

wet ingredients in a glas bowl whisk together.

Combine dry ingredients

In a larger bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. I usually do this in my stand mixer using a paddle attachment. Easy enough, right?

Dry ingredients in a glass bowl to make gluten free cake.

Mix it together

Now pour almost all the wet ingredients into the dry, holding back about 1/2 cup. Beat to combine, then mix for 2 minutes, until pale and fluffy. Add in the remaining liquid and beat it for 1 minute longer. That was the hardest part. Phew 😅

If you are making these for a birthday celebration, then I highly recommend stirring in a little fun! Check out my gluten-free funfetti cake recipe for amounts and suggestions on GF sprinkles.

gluten free cake batter being mixed.

Pour, wait, and bake

Divide the batter between the lined cupcake liners, but be sure to not fill more than ⅔ full, especially if you want to have even tops for frosting. If you like more of a domed top, you can go up to ¾ full, but you will have less cupcakes. Tough decision, I know. For best results, let the cupcakes sit before baking. This will help them not deflate after they cool Bake for 18-20 minutes, cool on a wire rack and then smother in frosting!

vanilla cupcake batter poured into muffin tins.
a gluten free cupcake with a bite taken out

Does It Really Matter What Kind of Vanilla To Use?

Buying vanilla, especially quality vanilla extract, can cause some sticker shock. So, you may be wondering if it is really worth it?

I keep three types of vanilla stocked in my kitchen at all times. When making baked goods that simply need a bit of flavor enhancement, such as in pancakes, cookies, or chocolate desserts, I reach for an inexpensive (yet highly rated) imitation vanilla flavoring.

Use a more intense, quality extract when desserts don’t have multiple flavors competing with the vanilla, such as in frostings, cheesecake, custards, puddings, and vanilla cake.

At minimum use pure vanilla extract, but if you really want a vanilla bean flavor to shine through use vanilla bean paste in the same amount as you would use extract.

Disperse Cupcake Batter Like A Boss

The key when portioning out cupcake batter is to not overfill the tins. Unlike muffins, which rise quickly to have domed tops, you’ll want your cupcakes to be as even and uniform as possible for frosting.

Therefore, I recommend filling the cups to two-thirds full, and no more! If you still have batter leftover, use an additional muffin pan.

Also, use a tool to distribute the same amount of batter into each cup. I use a trigger ice cream scoop because it gets the job done quickly and cleanly, but you may also use a 1/4 measuring cup.

cupcakes with white frosting on a blue linen

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close up of frosting cupcake unwrapped
4.96 stars (44 ratings)

Ridiculously Fluffy Gluten-Free Vanilla Cupcakes

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 22 cupcakes
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Learn how to make the best gluten-free vanilla cupcakes with this quick and easy recipe! I've created the ideal ingredient ratios for a soft, fluffy crumb, yet moist with a rich creamy vanilla flavor. These homemade cupcakes are ideal for birthdays and celebrations because with such a superb taste, no one knows they are GF!
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350ºF. The recipe makes approximately 22 cupcakes so you will need to prepare two 12-cup muffin pan with paper liners. Set aside.
  • Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
    8 tablespoons unsalted butter, ⅔ cup whole milk, 4 large egg whites (room temperature), 2 teaspoons vanilla extract
  • In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but 1/2 cup of the liquid mixture to the dry ingredients.
    2 cups gluten free all purpose flour, 1 ¼ cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining ½ cup liquid and beat for 1 minute longer.
  • Distribute cake batter evenly between the prepared cupcake tins, filling no more than ⅔ full. Let the batter sit in the tins for 10-15 minutes before baking. This helps build out the structure so they don't sink. Bake for 18-20 minutes, rotating halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean, it's better to error on the side of slightly over-baking to make sure the excess moisture has evaporated.
  • Remove from the oven and cool in pans for 5 minutes. Turn cupcakes onto wire rack to cool completely before frosting with fluffy vanilla or chocolate buttercream.

Notes

 
Dairy Free Adaptation 
To make dairy-free, substitute Earth Balance Vegan Buttery Sticks and use unsweetened almond milk for the milk. Reduce the amount of salt to 1/4 teaspoon. The recommended flour, Cup4Cup, does contain milk powder, so I suggest using King Arthur Measure-for-Measure instead.
 
CAN I HALVE THE RECIPE?
Yes. This recipe makes 22 cupcakes, but it may be halved for a smaller batch.
 
STORING / FREEZING CUPCAKES
For best results, serve these cupcakes at room temperature. Although some frostings have to refrigerated, I highly recommend setting the cupcakes out several hours before serving to reach room temp.
Gluten free cakes especially have a tendency to dry out when refrigerated, so if you need to make the cupcakes ahead of time, freeze the frosted or unfrosted cupcakes until shortly before serving.
Freezing Unfrosted Cupcakes: Wrap each completely cooled cupcake securely in plastic wrap. Transfer wrapped cupcakes to a gallon freezer bag and freeze up to 3 months.
When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour before frosting and serving.
Freezing Frosted Cupcakes: Place frosted cupcakes on a baking sheet and freeze until the frosting solidifies. Wrap each cupcake securely with plastic wrap and transfer to a gallon freezer bag to freeze up to 3 months.
 
Recipe adapted from Gluten-Free White Cake 
Calories: 128kcal, Carbohydrates: 20g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 127mg, Potassium: 85mg, Fiber: 1g, Sugar: 12g, Vitamin A: 145IU, Calcium: 46mg, Iron: 0.5mg
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