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a gluten free vanilla cupcake with a white paper wrapper frosted with vanilla buttercream frosting

Ultra Moist Gluten Free Vanilla Cupcakes with Sour Cream

4.59 from 48 ratings
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!
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 24
By: Sharon Lachendro
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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.
    a standard muffin pan lined with white paper cupcake liners
  • Add the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt to a large bowl.
    dry ingredients in a bowl to make gluten free vanilla cupcakes
  • Whisk together and set aside.
    dry ingredients whisked together in a bowl to make gluten free vanilla cupcakes
  • Next, add the eggs, oil, vanilla extract, and sour cream to a large bowl.
    wet ingredients in a clear glass bowl to make gluten free vanilla cupcakes
  • Whisk until combined.
    wet ingredients in a clear glass bowl to make gluten free vanilla cupcakes
  • Add the dry ingredients to the wet ingredients and mix until they're fully incorporated.
    gluten free vanilla cupcake batter mixed together in a large clear glass bowl
  • 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.
    a standard muffin pan lined with white paper cupcake liners and filled with cupcake batter
  • Cool the cupcakes completely on cooling racks before frosting.
    overhead shot of gluten free vanilla cupcakes cooling on a wire cooling rack

Notes

  1. 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.
  2. 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

Serving: 1g | Calories: 195kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 31mg | Sodium: 125mg | Potassium: 31mg | Fiber: 1g | Sugar: 14g | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg

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.

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