This amazing Gluten-Free Cupcake Recipe makes moist and fluffy cupcakes that are perfect for any occasion. This post includes tips and tricks to ensure your vanilla cupcakes will turn out every time, as well as frosting ideas.
It’s sure to become your go-to cupcake recipe! Looking for a great cake recipe? Try this gluten-free vanilla cake!
Gluten-Free Vanilla Cupcakes
There are so many occasions in life that call for perfect, fluffy vanilla cupcakes. From birthday parties, to special celebrations there is no need to miss out on cupcakes if you eat gluten-free!
This recipe is my go-to anytime I need a good cupcake base. The cupcakes are delicious topped with any kind of frosting and are made with ingredients that I always have on hand.
How to Make Gluten-Free Cupcakes
These how-to numbered pictures match up with the instructions below.
I’ve also included a video with step-by-step instructions.
- Whisk together the dry ingredients, set aside.
- Mix together the almond milk and apple cider vinegar, let sit for 5 minutes.
- Add the butter and sugar to a stand mixer, mix until creamy. Mix in the eggs and vanilla.
- Add the almond milk and dry ingredients alternately. This allows the flours to absorb and creates fluffy cupcakes.
- Stir any batter up from the bottom and sides then mix again briefly.
- Scoop into a lined muffin pan and bake.
Tip: Be sure you almond milk, butter and eggs are all room temperature for best results. This allows the gluten-free flours to absorb properly into the batter.
What flour should I use for this gluten-free cupcake recipe?
I recommend using a high-quality, gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder. These blends are usually called measure-for-measure or 1:1 baking flour. This is my favorite gluten-free measure-for-measure baking flour.
I also add a little cornstarch to the dry ingredients for these cupcakes. A little extra starch mimics cake flour and yields a nice fluffy cupcake.
Tip: Adding a little cornstarch along with the gluten-free flour mimics cake flour in this recipe. This combination will create nice fluffy cupcakes!
How do you keep gluten-free baked goods moist?
This is a common question when it comes to gluten-free baking. As mentioned above, using the right kind of flour and the right flour-to-starch ratio will help these cupcakes bake up nice and moist.
Additionally you’ll want to make sure you mix the batter on medium (rather than high) speed. Mixing some air into the batter is good, but if the batter is beaten to hard of for too long it can incorporate too much air and the cupcakes will fall.
It also helps greatly to use a good quality cupcake liners any time you’re baking gluten-free cupcakes or muffins.
These gluten-free cupcakes are delicious with any frosting recipe you like! My favorite combination is vanilla cake with chocolate frosting.
These cupcakes are also delicious with:
- Vanilla buttercream + toasted coconut
- Peanut butter frosting + chopped peanut butter cups
- Strawberry frosting
I hope I’ve set you up for success to make perfect, gluten-free cupcakes every time. If you love this recipe as much as we do leave me a comment below. I’d also be happy to help with any questions.
PS if you’re looking for more perfect gluten-free cake recipes, try this Gluten-Free Carrot Cake or this Gluten-Free Angel Food Cake. Just like these cupcakes, nobody will guess these cakes are gluten-free!
Perfect Gluten-Free Cupcake Recipe
- ¾ cup almond milk or regular milk, room temperature
- 1 teaspoon cider vinegar
- 1 ¼ cup gluten-free 1:1 baking flour, 6 ½ ounces
- ¼ cup cornstarch, 1 ounce
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons butter, room temperature
- 1 cup granulated sugar, 7 ounces
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- Preheat the oven to 350F. Line a muffin pan with cupcake liners.
- In a measuring cup, whisk together the almond milk and cider vinegar. Let sit for 5 minutes.
- In a bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, egg yolks, and vanilla and beat until light and fluffy, about 2-3 minutes. Add the ⅓ of the milk mixture alternately with ⅓ of the dry ingredients, beating on medium speed to combine after each addition.
- Scoop the batter into the lined muffin pan. The batter will be slightly thick. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Careful not to overbake.
- Transfer the cupcakes to a wire rack and let cool completely. Top with frosting of choice. Enjoy!
- Be sure you almond milk, butter and eggs are all room temperature for best results. This allows the gluten-free flours to absorb properly into the batter.
- I recommend using a high, quality gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder.
- Adding a little cornstarch along with the gluten-free flour mimics cake flour in this recipe. This combination will create nice fluffy cupcakes.
- It also helps greatly to use a good quality cupcake liners any time you’re baking gluten-free cupcakes or muffins.