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image of gluten free vanilla cupcake on mini cupcake stand
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4.71 from 116 ratings

Gluten Free Vanilla Cupcakes

These gluten free vanilla cupcakes are insanely simple to make & equally delicious. They're so yummy you wouldn't even know they're gluten free!
Prep Time10 minutes
Cook Time18 minutes
Additional Time5 minutes
Total Time33 minutes
Course: Cupcakes
Cuisine: American
Servings: 12
Calories: 269kcal
Author: Chelsey White

Ingredients

Gluten Free Vanilla Cupcakes

  • 1 1/3 cup gluten-free flour 156g
  • 1 cup granulated sugar 200g
  • 1 1/2 tsp baking powder 6g
  • 3/4 tsp fine salt 4g
  • 1/2 cup water 120ml
  • 1/2 cup full-fat sour cream, room temperature 127g
  • 1/4 cup vegetable or canola oil 56ml
  • 1 large egg, room temperature 56g
  • 2 tsp vanilla extract or vanilla bean paste 8ml

Vanilla Bean Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature 113g
  • 1 tsp vanilla extract or vanilla bean paste 4ml
  • 1/4 tsp fine salt 2g
  • 1 3/4 cups powdered sugar 220g
  • 1 Tbsp heavy whipping cream, room temperature 15ml

Instructions

Gluten Free Vanilla Cupcakes

  • Preheat your oven to 350°F (175°C) and place 12 cupcake liners in a cupcake pan.
  • Add the gluten free flour, sugar, baking powder and salt to a large bowl and gently whisk together.
  • Make a well in the center of your dry ingredients and add the water, sour cream, vegetable oil egg, and vanilla bean paste or extract.
  • Whisk together the wet ingredients together until they start to combine, then slowly begin to mix them into the dry ingredients.
  • Mix for a couple minutes to help give the batter structure. You don't have to worry about over-mixing because there's no gluten in this batter!
  • Let the batter sit for about 30 minutes to give the gluten free flour time to absorb more of the moisture in the batter. This will help prevent the cupcakes from having a gritty texture.
  • Fill the cupcake liners about 2/3 way full, dividing the batter evenly between the liners. I like to use a cookie scoop to help me fill them evenly.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Let the cupcakes cool for 5 minutes, then move them to a cooling rack to finish cooling.

Vanilla Bean Buttercream

  • Beat the butter on a medium speed for 30 seconds with a whisk or paddle attachment until smooth.
  • Mix in the vanilla bean paste or vanilla extract and salt on a low speed.
  • Slowly mix in the powdered sugar and heavy cream on a low speed until they are fully incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Continue to mix on low for a minute to make the frosting extra smooth and the desired consistency is reached. 
  • If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  • Place the buttercream in a piping bag fit with your favorite frosting tip and pipe large swirls onto the fully cooled cupcakes.

Video

Notes

Making Mini Gluten Free Cupcakes

This recipe can also be used to make mini gluten free cupcakes! One batch of batter makes about 40 mini cupcakes in a mini muffin tin. Bake them for 10-12 minutes at 350 F / 175 C, or until a toothpick inserted in the center comes out with a few moist crumbs.

Tips for Making the Best Eyeball Cupcakes

  • Ingredients at room temp mix together better. Be sure you set out any cold ingredients ahead of time.
  • Properly measure your gluten free flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
  • Bang your cupcake pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • Seal off the top of your piping bags with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.

Gluten Free Cupcake Variations

To make gluten free and dairy free cupcakes, I recommend using gluten free flour in my dairy free cupcake recipe.

Making These Gluten Free Cupcakes In Advance & Storage Tips

Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
Frosted cupcakes can sit out at room temperature overnight or be stored in the fridge for up to a week in an airtight container. However, I find frosting them right before serving is best.

Nutrition

Serving: 1 | Calories: 269kcal | Carbohydrates: 33g | Protein: 1g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 266mg | Sugar: 33g