Gluten-Free Vanilla Cupcakes (BEST EVER!)

Gluten-free vanilla cupcakes on a countertop

Meaningful Eats

Gluten-Free Vanilla Cupcakes (BEST EVER!)

20 cupcakes

These gluten-free vanilla cupcakes go viral every time I share them on Instagram—and for good reason. They're light and fluffy with the most incredible crumb.

Try this recipe and they’re sure to become your go-to gluten-free cupcakes!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Author Erin Collins

Ingredients

Dry Ingredients

2 ¼ cups (337g) gluten-free measure-for-measure flour
½ cup (64g) cornstarch
2 1/2 teaspoons baking powder
1 teaspoon kosher salt

Other Ingredients

1/2 cup (113g) butter at room temperature
1/2 cup (120ml) neutral oil
1 1/2 cups (300g) granulated sugar
4 large eggs at room temperature
2 tablespoons vanilla extract
1 1/3 cups (320ml) buttermilk at room temperature

Frosting Ingredients

1 cup (226g) butter at room temperature
4-5 cups (480-600g) powdered sugar
1/4 cup (60ml) milk of choice
2 teaspoons vanilla extract
pinch of kosher salt

Instructions

Make the Cupcakes

Preheat the oven to 350°F. Place paper liners in every other cup of two cupcake tins. Set aside.
In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder and salt.
In the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl with a hand mixer), beat the softened butter and oil together until blended well, about 3 minutes.
With the mixer running on medium-low, slowly add the granulated sugar to the oil and butter. Beat on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
Add the eggs in one at a time, scraping down the bowl in between each addition. Mix in the vanilla extract, then beat on high for another 2 minutes. You want to incorporate lots of air!
With the mixer running on low, add ½ of the dry ingredients followed by ½ of the buttermilk, mixing until fully combined. Repeat with the remaining dry ingredients and buttermilk.
Using a kitchen scoop or large spoon, fill each baking cup ¾ of the way up. Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Repeat with the remaining batter if needed.
Let the cupcakes cool in their pan for 5 minutes, then transfer to awire rack to cool completely.

Make the Frosting

In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes.
Add 4 cups powdered sugar along with the milk, vanilla and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
If the frosting is too thick, add a little more cream/milk. If the frosting is too thin, add more powdered sugar to make a spreadable consistency. Frost the cupcakes as desired.

Video

Notes

Gluten-Free: Use a combination of gluten-free flour and cornstarch to create your own gluten-free cake flour. I like to use King Arthur Gluten-Free Measure-for-Measure Flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Dairy-Free: Use dairy-free butter and 1⅓ cups unsweetened dairy-free milk of choice mixed with 2 teaspoons of lemon juice in place of the buttermilk in the cupcakes. Use dairy-free butter and unsweetened dairy-free milk in the frosting.

Nut-Free: These vanilla cupcakes are naturally nut-free.

Cupcake Liners: I use these cupcake liners. They never stick! Lining every other cup of the cupcake pan will help these cupcakes bake up with a perfectly domed top. This allows the heat to evenly surround the whole cupcake as it bakes.

Butter: Be sure the butter is completely at room temperature! It won’t whip up with the oil correctly if it is too cold.

To Make-Ahead: Unfrosted cupcakes can be made up to 2 days in advance and stored in an airtight container at room temperature. Frosting can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Briefly re-whip it before frosting the cupcakes.

To Store: Store frosted cupcakes in an airtight container in the fridge for up to 5 days.

To Freeze: Unfrosted cupcakes can be frozen for up to 2 months if individually wrapped in plastic wrap and then stored in a freezer bag or airtight container. Thaw at room temperature for 1-2 hours before frosting. Frosting can also be frozen for 2 months in an airtight container. Thaw in the fridge overnight and then re-whip before use.

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