This is an easy Gluten Free Vanilla Cupcakes recipe that makes one dozen cupcakes. The recipe can be doubled and there’s even a dairy free option!
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Gluten Free Vanilla Cupcakes
Since I’ve posted my original recipe for Gluten Free Vanilla Cupcakes, I’ve been on a mission to scale it down. I really wanted to make exactly one dozen gluten free vanilla cupcakes because sometimes I just don’t want to feel like I’m swimming in cupcakes.
You feel me?
Scaling down my recipe wasn’t as easy as just cutting it in half. I spent a bit of time tweaking the amount of sour cream and basically every single ingredient.
Basically, this is an entirely new recipe! But most importantly, they taste amazing (if not better than the original)! They’re moist, thanks to the sour cream and oil and the flavor of vanilla and butter extract makes them taste like they’re from a bakery.
The great thing about a good gluten free vanilla cupcake recipe is that you can use whichever flavor of frosting is your favorite. Here, I chose to do a mixture of Vanilla Buttercream and Chocolate Frosting.
Personally, I love the combo of vanilla cupcakes and chocolate frosting. Chocolate and vanilla, it’s truly the best of both worlds!
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
If you like to freeze your gluten free baked goods for optimal freshness, you should know that these cupcakes freeze really well! You can freeze them unfrosted OR frosted.
That’s right, go ahead and frost them before freezing if you like! Just be sure to leave plenty of time for the frosted cupcakes to defrost completely before serving. Nobody wants to bite into a cupcake only to find it icy in the middle 😉
If you freeze them unfrosted, you can defrost them for 10-15 minutes before adding your frosting or you could frost them while they’re still frozen and let them defrost at room temperature until ready to serve.
This is also the same vanilla cupcake recipe that I used to in my tutorial showing How to Make Piñata Cupcakes. It’s a super fun way to up your cupcake game!
Enjoy!
Key Ingredients for Gluten Free Vanilla Cupcakes
- Sour Cream – makes the cupcakes moist and tender.
- Pure Vanilla Extract – you can’t call them vanilla cupcakes without using real vanilla! Try making your own homemade vanilla extract (it’s great as gifts too!).
- Butter Extract – this isn’t as hard to find as you’d think, it’s pretty readily available in the baking or spice section of your grocery store. Butter extract gives these cupcakes a hint of butter flavor without using butter in the batter.
How to Make Gluten Free Vanilla Cupcakes from Scratch
Step 1. Preheat oven to 350 degrees and line a standard muffin tin with 12 paper liners or spray with non-stick spray.
Step 2. Whisk together the dry ingredients and then whisk together the wet ingredients in a separate bowl. Mix the wet ingredients into the dry ingredients and stir until combined.
Step 3. Divide the batter between the 12 muffin cups and bake for 18-22 minutes. Cool the cupcakes on a wire rack when done.
Step 4. Frost the cupcakes with frosting of your choice and then decorate with your favorite gluten free sprinkles.
Frosting Ideas for Cupcakes
- Vanilla Buttercream Frosting (pictured)
- Chocolate Buttercream Frosting
- Coconut Buttercream Frosting
- Nutella Buttercream Frosting
Tips for Making this Gluten Free Cupcake Recipe
- Use room temperature ingredients. The egg, sour cream, and milk should all be room temperature when you start baking. Room temperature ingredients will incorporate into the batter better and produce a lighter, fluffier cupcake.
- Don’t over-mix your batter. Mix until the wet and dry ingredients are just combined.
- Don’t let your batter rest before baking. If you’re using a good quality gluten free flour mix, such as my Nightshade-Free Gluten Free Flour Blend, you don’t have to let your batter rest before baking.
- Don’t over-bake the cupcakes. Over-baking will cause the cupcakes to be dry.
Can I Make These Dairy Free?
Yes, you can! For dairy free, follow the recipe notes for dairy free vanilla cupcakes and stick with my favorite vegan chocolate frosting. You could also make the dairy free vanilla buttercream frosting that I use to with my gluten free soft frosted sugar cookies.
Other Gluten Free Cupcake Recipes to Try
- Gluten Free Chocolate Cupcakes – this recipe makes just one dozen cupcakes too!
- Gluten Free Lemon Cupcakes – these cupcakes are so bright and fresh!
- Pumpkin Cupcakes with Cream Cheese Frosting – perfect for Fall baking.
- Carrot Cake Cupcakes – Carrot Cake should be enjoyed any time of the year and not just reserved for Easter 🧡
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This recipe for Gluten Free Vanilla Cupcakes can also be found on Food Fanatic where I am a regular contributor.
One Dozen Gluten Free Vanilla Cupcakes
Ingredients
- 1 1/2 cups All-Purpose Gluten Free Flour see notes
- 1/2 teaspoon Xanthan Gum omit if your flour blend contains it
- 1 cup Granulated Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1 large Egg room temperature
- 1/2 cup Sour Cream room temperature
- 1/2 cup Milk room temperature
- 1/3 cup Avocado Oil
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Butter Extract
Instructions
- Preheat oven to 350°F and line a standard muffin pan with 12 paper liners or spray with non-stick spray.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, baking powder, and salt. Set aside
- In a large bowl, whisk together the egg, sour cream, milk, oil, vanilla extract, and butter extract. Add the dry ingredients and stir to combine.
- Divide the batter evenly between the 12 muffin cups and bake for 18-22 minutes or until done.
- Remove from the baking pan and cool completely on a wire rack.
- When cool, frost with frosting of choice.
Notes
- For dairy free, use plain dairy free yogurt in place of the sour cream, use unsweetened coconut milk in place of the regular milk, and reduce the xanthan gum to 1/4 teaspoon.
- Canola or vegetable oil can be used in place of avocado oil.
- I use my Nightshade-Free flour blend in this recipe.
Recommended Products
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.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Do you ever use the Expandex product in your baked goods?
I have not used Expandex.
Could you use melted butter in place of the avocado oil and butter extract?
Yes you could, they’ll just be a little denser and lose some of that fluffiness.
Shay! These cupcakes are ON POINT! I think I died and went to heaven. I paired it with your cream cheese frosting (only because I didn’t have all of the ingredients for the chocolate frosting) and that hint of lemon just knocked it out of the park. I did use Bob’s baking 1:1 for the flour, so no xanthum gum added. Also, I didn’t have any butter extract so I added 2-3 drops of almond extract. My family went nuts. I have so much trouble baking because I live in Denver and these baked perfectly at 18 minutes. Thank goodness this only made 12 😉 Excited to try more of your recipes!
I’m so glad you loved them and that you didn’t have any high-altitude issues!
I made the gluten free vanilla cup cakes and they are the best my husband and close friends loved them I’m the only one that is gluten free thx so much
Thanks so much for the feedback, Cindy! That’s the ultimate compliment!
I need to try these for some family members. Look wonderful!!