Easy Gluten Free Vanilla Cupcakes Recipe | Soft Fluffy Bakery Style Treat
Soft, fluffy gluten free vanilla cupcakes with true vanilla flavor and a tender, bakery-style crumb. Easy whisk-only batter and classic vanilla buttercream.
Ingredients
Ingredients
- 1 3/4 cups (210 g) gluten free all-purpose flour blend (1:1 with xanthan gum)
- 2 tablespoons (16 g) cornstarch
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1/2 cup (120 ml) neutral oil (avocado, canola, or light olive oil)
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup (120 ml) milk, room temperature (dairy or unsweetened almond milk)
- 2 teaspoons pure vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- 1 cup (226 g) unsalted butter, softened
- 3 1/2 cups (420 g) powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons pure vanilla extract
- Pinch of fine sea salt
Instructions
Instructions
- Line a 12-cup muffin pan with paper liners and preheat the oven to 350°F (175°C) with the rack in the center.
- In a large bowl whisk together the gluten free flour, cornstarch, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl whisk the eggs, oil, sour cream, milk, vanilla extract, and vanilla bean paste until smooth.
- Pour the wet ingredients into the dry ingredients and whisk just until the flour disappears, then fold a few times with a spatula to catch any dry pockets without overmixing.
- Divide the batter evenly among the liners, filling each about two-thirds to three-quarters full.
- Bake for 18 to 21 minutes, until the centers spring back to a gentle touch and a toothpick comes out with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the softened butter until creamy, then add powdered sugar, vanilla, salt, and 2 tablespoons cream; mix on low to combine, then beat until fluffy, adding more cream as needed for a spreadable consistency.
- Frost the cooled cupcakes with the vanilla buttercream and add sprinkles if desired.
Notes
For best texture, use a 1:1 gluten free flour blend with xanthan gum and avoid overmixing or overbaking. Ingredients should be at room temperature. Batter can rest 5 minutes before scooping to hydrate starches. Store unfrosted cupcakes airtight at room temperature up to 2 days; frosted cupcakes keep covered 1 day at cool room temp or 3–4 days refrigerated. Freeze unfrosted cupcakes up to 2 months; thaw in wrapping. Dairy-free swaps: plant milk, dairy-free sour cream or thick coconut yogurt, and vegan butter for frosting. Variations include lemon vanilla, funfetti, strawberry shortcake filling, chocolate swirl, and almond extract.