Incredibly moist gluten free vanilla cupcakes are made with sour cream for a light and tender texture. These cupcakes are sturdy and won’t crumble. They hold up to any type of frosting and are perfect for decorating. They’re great for bake sales, pot lucks, and birthday parties! Baked and ready to eat in under an hour!
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Everybody loves a good vanilla cupcake and this recipe for gluten free vanilla cupcakes is the best of the best!
These cupcakes are made with sour cream to keep them light, tender, and ultra moist. They’re flavored with lots of vanilla extract because they’re vanilla cupcakes, after all.
If you want to get a little fancy in the kitchen, use vanilla bean paste or add the seeds from a vanilla bean pod to make them extra special.
Sour cream is a magical ingredient in baked goods. I love to use it in recipes like gluten free Coffee Cake to add extra moisture and tenderness.
I’ve tested this recipe with regular sour cream and light sour cream. Both work well, so you can use whichever you prefer!
How to Make Gluten Free Vanilla Cupcakes (Visual Instructions)
Follow this easy step-by-step guide with visual instructions to make the best, fool-proof vanilla cupcakes!
Frosting Recipes to Pair with Vanilla Cupcakes
These cupcakes will not crumble under the weight of frosting, so pick your flavor and pipe it as high as you like!
- My FAVORITE Vanilla Buttercream Frosting – this one is always a huge hit when I make it!
- Classic Chocolate Frosting
- Chocolate Cream Cheese Frosting
- Naturally Flavored Strawberry Frosting
- Nutella Buttercream Frosting
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Ultra Moist Gluten Free Vanilla Cupcakes with Sour Cream
Ingredients
- 2 1/2 cups Gluten Free Baking Flour Blend, see notes
- 1 ¼ teaspoons Xanthan Gum, omit if your blend contains it
- 1 ½ cups Granulated Sugar
- 2 teaspoons Baking Powder, aluminum free
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 3 Large Eggs, room temperature
- 3/4 cup Vegetable Oil
- 1 tablespoon Pure Vanilla Extract
- 15 oz. Sour Cream
Instructions
- Preheat oven to 350 deg℉ Line two 12-cup muffin panss with paper liners or spray generously with non-stick spray.
- Add the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl.
- Whisk together and set aside.
- Next, add the eggs, oil, vanilla extract, and sour cream to a large bowl.
- Whisk until combined.
- Add the dry ingredients to the wet ingredients and mix until they're fully incorporated.
- Divide the batter evenly between the 24 cups. Bake for 18-22 minutes or until a tester comes out clean or the cupcakes springs back when lightly touched in the center.
- Cool the cupcakes completely on cooling racks before frosting.
Notes
- I use my nightshade free all purpose flour in these cupcakes. You can also use Bob’s Red Mill 1:1 gluten free baking flour or King Arthur Measure for Measure and omit the xanthan gum.
- You can use regular sour cream or light sour cream. I’ve tested this recipe with both, and they both work great! Plain Greek Yogurt can also be used.
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
My batter was not smooth, but sticky like a biscuit mix; did I miss something in the recipe? Mine had a slight after taste, also; perhaps from the avocado oil?
What flour blend did you use? Did you make any dairy free subs?
Have you made a chocolate version of this recipe. Loved these!
Hi Rachel! You can find my gluten free chocolate cupcake recipe here: https://www.whattheforkfoodblog.com/2024/07/17/gluten-free-chocolate-cupcakes/
Can I make this into a cake instead of cupcakes? And how big of a pan would you think? Thanks!
I haven’t tried this in a cake version yet but I would probably divide the batter between 2 9-inch pans or maybe 3 8-inch pans for thinner layers.