Gluten-Free Vanilla Cupcakes Recipe
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Gluten-Free Vanilla Cupcakes Recipe

Indulge in the delightful world of gluten-free baking with these scrumptious Gluten-Free Vanilla Cupcakes. This recipe is specially crafted for those with gluten sensitivities or dietary restrictions, without compromising on taste or texture. These light, fluffy cupcakes are infused with a heavenly vanilla flavor that will captivate your taste buds. Whether you’re hosting a celebration, attending a party, or simply craving something sweet, these gluten-free vanilla cupcakes are sure to impress!

  • Difficulty: Easy
  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serving: 12 cupcakes
  • Yield: 12 cupcakes
  • Calories: Approximately 200 calories per cupcake


  • 1 cup (120g) gluten-free all-purpose flour
  • 1/2 cup (60g) almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk (dairy or non-dairy)


  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Cupcake liners
  • Cupcake pan
  • Cooling rack

Step-by-Step Guide:

Step 1:
Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

Step 2:
In a mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.

Step 3:
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a whisk.

Step 4:
Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition. Stir in the vanilla extract.

Step 5:
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

Step 6:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7:
Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8:
Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a cooling rack to cool completely.

Tips and Tricks:

  • To enhance the vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the batter.
  • Be sure to use a gluten-free all-purpose flour blend that is suitable for baking. Different brands may yield slightly different results, so choose one that you trust.
  • If you prefer a dairy-free option, you can substitute the butter with a plant-based butter alternative, and the milk with a non-dairy milk of your choice.

Nutritional Information (per cupcake):

  • Calories: Approximately 200
  • Fat: 10g
  • Carbohydrates: 25g
  • Protein: 3g
  • Fiber: 1g

Final Thoughts:

These Gluten-Free Vanilla Cupcakes are a testament to the fact that gluten-free baking can be just as delicious and satisfying as traditional baking. The combination of gluten-free all-purpose flour and almond flour gives these cupcakes a delicate crumb and a hint of nuttiness. Top them with your favorite frosting or enjoy them plain for a delightful gluten-free treat that everyone can enjoy.

Looking for more inspiration? Check out this informative YouTube video for a visual reference. It provides additional guidance and tips to help you recreate this tasty dish. Expand your recipe repertoire and take your cooking to the next level. Enjoy!


Q1: Are these cupcakes suitable for people with gluten sensitivities or celiac disease?
A1: Yes, these Gluten-Free Vanilla Cupcakes are specifically designed for individuals with gluten sensitivities or celiac disease.

Q2: Can I use a different gluten-free flour blend to make these cupcakes?
A2: Yes, you can experiment with different gluten-free flour blends, but keep in mind that the texture and results may vary.

Q3: Can I make these cupcakes ahead of time?
A3: Absolutely! These cupcakes can be baked in advance and stored in an airtight container at room temperature for up to 2 days.

Q4: Can I freeze these cupcakes?
A4: Yes, you can freeze these cupcakes (unfrosted) for up to 3 months. Thaw them at room temperature before frosting and serving.

Q5: Can I substitute almond flour with another nut flour?
A5: Yes, you can try substituting almond flour with other nut flours like hazelnut or cashew flour for a different flavor profile.

Q6: Can I use a different extract instead of vanilla?
A6: Absolutely! Feel free to experiment with other extracts like almond, lemon, or coconut to customize the flavor of your cupcakes.

Q7: How can I make these cupcakes dairy-free?
A7: To make these cupcakes dairy-free, you can substitute the butter with a plant-based butter alternative, such as vegan butter or margarine. Additionally, use a non-dairy milk, such as almond milk, soy milk, or oat milk, in place of regular milk.

Q8: Can I add mix-ins like chocolate chips or berries to the batter?
A8: Yes, you can certainly add mix-ins like chocolate chips, berries, or chopped nuts to the batter for added flavor and texture.

Q9: Can I use this recipe to make a full-sized gluten-free vanilla cake?
A9: Absolutely! This recipe can be adapted to make a full-sized gluten-free vanilla cake by adjusting the baking time and using a cake pan instead of cupcake liners.

Q10: How should I store the frosted cupcakes?
A10: If frosted, store the cupcakes in the refrigerator in an airtight container to maintain the freshness of the frosting.

Q11: Can I use a different frosting to top these cupcakes?
A11: Yes, you can use various frostings such as cream cheese frosting, chocolate ganache, or buttercream to top these cupcakes.

Q12: Can I make these cupcakes without eggs?
A12: Yes, you can try using an egg substitute like applesauce, mashed bananas, or flax eggs to make these cupcakes without eggs.

Q13: Can I use this recipe to make other flavors of gluten-free cupcakes?
A13: Absolutely! You can experiment with different extracts, flavorings, or additions to create various flavors of gluten-free cupcakes using this base recipe.

Q14: How can I prevent the cupcakes from sinking in the middle?
A14: To prevent sinking, ensure that the cupcakes are thoroughly baked and avoid overmixing the batter. Also, refrain from opening the oven door too frequently during baking.

Q15: Can I convert this recipe to make mini gluten-free vanilla cupcakes?
A15: Yes, you can convert this recipe to make mini cupcakes by adjusting the baking time and using mini cupcake liners and pans. Keep an eye on them as they may require less baking time than standard-sized cupcakes.

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