Gluten Free Vanilla Cupcakes

Gluten Free Vanilla Cupcakes

Gluten Free Vanilla Cupcakes


A terrific recipe for Gluten Free Vanilla Cupcakes is essential. This recipe is simple, fast and very vanilla! They’re so good, you may want to nibble them naked (not you, the cupcakes…you know, without frosting, like in the picture).

Of course, with Halloween just around the corner, you may want to dress them up. It’s so easy (and fun!) to do. See my easy Gluten Free Halloween Cupcake How-To for tips and ideas.

Either way, you’ll definitely want to make these Gluten Free Vanilla Cupcakes!

Gluten Free Vanilla Cupcakes

5.0 from 1 reviews
Gluten Free Vanilla Cupcakes
Prep time
Cook time
Total time
This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, corn.
Recipe type: dessert, cake, cupcakes
  • ¼ cup dairy-free butter substitute, softened (or real butter, if you eat dairy; you may also substitute coconut oil)
  • ¾ cup granulated white sugar (substituting brown or coconut sugar will change the color and flavor of the cupcakes)
  • 2 eggs, lightly beaten (feel free to experiment with your choice of Egg Alternatives)
  • 1 Tablespoon pure vanilla extract
  • 1½ cups Gigi's Everyday Gluten-Free Flour Blend (Gum-Free) or other gluten-free all-purpose flour blend of your choice, without gums
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup dairy-free milk (I use unsweetened coconut milk, but any milk of your choice will work - dairy or dairy-free)
  1. Preheat oven to 350F.
  2. Line 12-section muffin pan with paper liners (or omit liners and grease the pan, if you prefer)
  3. In a mixing bowl, combine butter substitute and sugar and beat until smooth sugar begins to dissolve a bit.
  4. Add eggs and vanilla; stir until mixture is uniform.
  5. In a separate bowl, whisk flour, baking powder and salt.
  6. Add half of flour mixture to sugar mixture; stir.
  7. Pour in milk; stir, then add remaining flour and stir until batter is smooth.
  8. Spoon batter into prepared pan, dividing evenly between sections of pan.
  9. Bake 12-15 minutes, just until cupcakes rise and turn light golden brown on top.
  10. Remove from oven to cool, then frost as desired.


dairy free buttercream frosting


My Dairy Free Buttercream Frosting is perfect for topping Gluten Free Vanilla Cupcakes! But if you’re into chocolate, be sure to give my Super Food Fudge Frosting a try!

Gluten Free Super Food Frosting Picture 02


You can find more frosting recipes and more cupcake love here!

Basic Buttercream Frosting with Sour Cream

Thought you’d like to know…

Enjoy all the gluten-free recipes I have for you in my Gluten-Free Recipe Index!

Take advantage of the Knowledge Section for articles on Celiac disease and related health issues, as well as information on supplements, food additives, ingredients and more.

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It is because of you that I am able to share the free information here for you to use and enjoy. Please consider supporting what I do each day by purchasing from my online Shop or subscribing to my digital ad-free gluten-free living magazine, Food SolutionsIt is sure to enhance your gluten-free life!

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Gigi ;)

Gluten Free Gigi

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Ashley

    Hi, do you have a calorie count for your cupcakes? THANKS!

    • glutenfreegigi

      Hi, Ashley. No, I do not provide any nutritional info for recipes, as folks tend to change ingredients/make substitutions, etc. You can calculate it easy enough, though ;) xo

      • Julia Hall

        I really love your recipes it’s very helpful I’m actually using it for my science fair project

        • glutenfreegigi

          Oh, wow, Julia! I’d love to hear more about that project! Did you know some college students in Ireland recently did that, too? They created a gf muffin based on the recommendations I provided.. fun! :)

  • Mary Motte

    I noticed no xanthan gum added to the cake besides not being in the flour? A bit skeptical but it is worth trying the recipe without the xanthan gum just to have a tender cake!

    • glutenfreegigi

      Mary, If you follow me for a while, you will learn that it is very rare that I use any gums in baking. That is because they are largely unnecessary and over-used. Many are unable to tolerate them, as they can lead to GI upset. And skeptics are welcome here, too ;)

  • Kate Coghill

    I’m wondering if you can substitute sugar with granulated white sugar with Truvia? Also is almond milk, a good dairy free milk substitute?

    I’m excited to try this cupcake recipe for my moms birthday :)

    • glutenfreegigi

      I do not use artificial sweeteners or substitutes like Truvia, so I recommend you experiment. Thanks! :)

      For milk, I am dairy-free and use unsweetened coconut milk (from carton or homemade). I am nut-free so do not use almond or other tree nut products. I do think it would be a good sub, though.

      • Kate Coghill

        Thankyou, so much! I’m excited to try this.

  • Melaniex1985

    Thank you for this recipe! I’m tired of using boxed mixes. Can I use this recipe for a small 8in Cake instead of cupcakes?

    • glutenfreegigi

      You are so welcome, Melanie! :)

      I am sure it would work; however, I have not tried it yet… what am I waiting for?? ;)


  • Rue Olp

    Hi! I will try these for my son’s birthday. Wondering if you have a great dairy free frosting recipe. While I’m an experienced baker I have not ever made dairy free frosting.

  • Sarah V

    How many cupcakes does this make? This looks very yummy by the way ^^

    • glutenfreegigi

      Sarah, as stated in the directions – use a 12-section pan and divide batter evenly among the sections. ;)


  • Davonne Parks

    We made these this afternoon. This is our new go-to vanilla cupcake recipe! (We made 24 minis and 5 regular size cupcakes from one recipe.) Thank you so much for sharing this recipe! I pinned this to my GF pinterest board. Here’s a link to a photo of my results if you’re interested:

  • Jackie

    Hi Gigi, for your all purpose gluten free mix, would it be possible to substitute the rice flour for sorghum flour as it is also a ‘whole grain’ flour? Or does the rice help to stick it all together? Loving your blog! Jackie @fussyflours

    • glutenfreegigi

      Hi, Jackie.

      You have 2 options here. First, have a read of Substituting GF Flours & Starches, which will be useful in all your baking endeavors when substituting. You can find it via this link:

      Second, you could always test the recipe with my Rice Free GF Flour Blend, which is in Recipes/Bread/Flour Blends.

      (PS – no, that is not the purpose of the rice flour in the blend.)

      Glad you love the website!

  • Barbie Davis

    Oooh, This Looks Yummy!