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Learn how to make the best gluten-free vanilla cupcakes with this quick and easy recipe! I’ve created the ideal ingredient ratios for a soft, fluffy crumb, yet moist with a rich creamy vanilla flavor. These homemade cupcakes are ideal for birthdays and celebrations because with such a superb taste, no one knows they are GF!
![Moist and Fluffy Gluten-Free Vanilla Cupcakes (1) Moist and Fluffy Gluten-Free Vanilla Cupcakes (1)](https://i0.wp.com/www.mamagourmand.com/wp-content/uploads/2022/08/gluten-free-vanilla-cupcakes-3.jpg)
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(Seriously!) best recipe for gluten free cupcakes
Since this popular gluten free white layer cake has yielded so many rave reviews, it seemed like a great opportunity to turn them into supremely (and equally) moist, fluffy GF vanilla cupcakes. I’m all about seizing great opportunities.
If you have been disappointed by dry, crumbly gluten-free cupcake recipes, I want you to know you don’t have to settle for subpar results. I have over 15 years experience baking and perfecting a complete gluten-free dessert collection. Luckily the tricks aren’t hard, you just have to be in the know.
What’s my top tip when making homemade cupcakes? Don’t just swap out gluten-free all purpose flour for a traditional recipe. You will technically get a cupcake, but it won’t be a fantastically creamy vanilla cupcake with a moist, airy crumb. (That sounds so much better, doesn’t it??)
GF starches don’t play nicely with liquids, which is why a lot of gluten-free cupcake recipes are either dense and gummy or dry and crumbly. The trick is to use the ideal ratio of wet ingredients to dry, which saturates the starches, without weighing them down. This is a completely different ratio for wheat flour, hence the disappointing results!
Melted butter also helps with coating gluten-free flour, eliminating any grittiness and adding a rich, buttery flavor. Creamed butter doesn’t pull this off as well, which is why my go-to soft and chewy homemade gluten-free chocolate chip cookies also uses this hack.
If you are taking notes, we are going to be great friends, because I love this stuff too! I have one more easy tip to make superb cupcakes using gluten-free flour. Let the batter rest for 15 minutes before baking. This is a little extra insurance to make sure the dry and wet and really getting along and prevents your cupcakes from falling after cooling.
See, none of that was hard, was it? Now let’s make some out of this word vanilla cupcakes, shall we?
Rave Review!
Marne says, “Made these tonight and they are the best Gluten Free cupcakes we’ve ever had. Even my husband loved them and he’s not GF.”
how to make gluten-free vanilla cupcakes
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Whisk wet ingredients
First let the egg whites and milk sit out to come to room temp. Once the melted butter has cooled, whisk it all together with the vanilla extract.
![Moist and Fluffy Gluten-Free Vanilla Cupcakes (2) Moist and Fluffy Gluten-Free Vanilla Cupcakes (2)](https://i0.wp.com/www.mamagourmand.com/wp-content/uploads/2020/02/how-to-make-gluten-free-white-cake-2.jpg)
Combine dry ingredients
In a larger bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. I usually do this in my stand mixer using a paddle attachment. Easy enough, right?
![Moist and Fluffy Gluten-Free Vanilla Cupcakes (3) Moist and Fluffy Gluten-Free Vanilla Cupcakes (3)](https://i0.wp.com/www.mamagourmand.com/wp-content/uploads/2020/02/how-to-make-gluten-free-white-cake.jpg)
Mix It Together
Now pouralmostall the wet ingredients into the dry, holding back about 1/2 cup. Beat to combine, then mix for 2 minutes, until pale and fluffy. Add in the remaining liquid and beat it for 1 minute longer. That was the hardest part. Phew 😅
![Moist and Fluffy Gluten-Free Vanilla Cupcakes (4) Moist and Fluffy Gluten-Free Vanilla Cupcakes (4)](https://i0.wp.com/www.mamagourmand.com/wp-content/uploads/2020/02/how-to-make-gluten-free-white-cake-3.jpg)
Pour, wait, and bake
Divide the batter between the lined cupcake liners, but be sure to not fill more than ⅔ full, especially if you want to have even tops for frosting. If you like more of a domed top, you can go up to ¾ full, but you will have less cupcakes. Tough decision, I know. For best results, let the cupcakes sit before baking. This will help them not deflate after they cool Bake for 18-20 minutes, cool on a wire rack and then smother in frosting!
![Moist and Fluffy Gluten-Free Vanilla Cupcakes (5) Moist and Fluffy Gluten-Free Vanilla Cupcakes (5)](https://i0.wp.com/www.mamagourmand.com/wp-content/uploads/2022/08/how-to-make-gluten-free-cupcakes.jpg)
baking with gluten free flour
Fortunately, there are some great gluten free flours on the market. However, they all contain a different mixture and combination of starches, which yields inconsistent results.
I’ve foundCup4Cup gluten free flourto perform superbly in all types of gluten-free baking, so that is my number one recommended brand. If you are wondering how other brands compare, check out thebest gluten free flour blend to see all the results.
When measuring GF flour, gently spoon the flour from the bag into the cup and level off with a knife. Since the weights of blends vary, I’ve also included measurement weights. Hope this helps!
![Moist and Fluffy Gluten-Free Vanilla Cupcakes (6) Moist and Fluffy Gluten-Free Vanilla Cupcakes (6)](https://i0.wp.com/www.mamagourmand.com/wp-content/uploads/2022/08/gluten-free-vanilla-cupcakes-4.jpg)
which vanilla extract to use
Buying vanilla, especially quality vanilla extract, can cause some sticker shock. So, you may be wondering if it is really worth it?
I keep three types of vanilla stocked in my kitchen at all times. When making baked goods that simply need a bit of flavor enhancement, such as in pancakes, cookies, or chocolate desserts, I reach for an inexpensive (yet highly rated) imitation vanilla flavoring.
Use a more intense, quality extract when desserts don’t have multiple flavors competing with the vanilla, such as in frostings, cheesecake, custards, puddings, and vanilla cake.
At minimum use pure vanilla extract, but if you really want a vanilla bean flavor to shine through use vanilla bean paste in the same amount as you would use extract.
best frostings for cupcakes
Once the cupcakes have cooled completely, it’s time to bring your own unique twist with frosting and decorations! For bakery-style cupcakes, transfer the frosting to a piping bag fitted with a large open tip.
If adding sprinkles (make sure to read labels for gluten-free!), sprinkle immediately after frosting or they will not stick once the frosting has set.
- Fluffiest Vanilla Buttercream Frosting
- Cream cheese frosting
- Lemon buttercream
- Chocolate Whipped Cream Frosting (stabilized for piping)
- Coconut frosting
- Fluffy Chocolate Buttercream
Pro technique for filling cupcakes
The key when portioning out cupcake batter is tonot overfill the tins. Unlike muffins, which rise quickly to have domed tops, you’ll want your cupcakes to be as even and uniform as possible for frosting.
Therefore, Irecommend filling the cups to two-thirds full,and no more!If you still have batter leftover, use an additional muffin pan.
Also,use a tool to distribute the same amount of batterinto each cup. I use a triggerice cream scoopbecause it gets the job done quickly and cleanly, but you may also use a 1/4 measuring cup.
![Moist and Fluffy Gluten-Free Vanilla Cupcakes (7) Moist and Fluffy Gluten-Free Vanilla Cupcakes (7)](https://i0.wp.com/www.mamagourmand.com/wp-content/uploads/2022/08/gluten-free-vanilla-cupcakes-2.jpg)
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Ridiculously Fluffy Gluten-Free Vanilla Cupcakes
Learn how to make the best gluten-free vanilla cupcakes with this quick and easy recipe! I've created the ideal ingredient ratios for a soft, fluffy crumb, yet moist with a rich creamy vanilla flavor. These homemade cupcakes are ideal for birthdays and celebrations because with such a superb taste, no one knows they are GF!
4.98 from 41 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 23 minutes minutes
Servings: 22 cupcakes
Author: Melissa Erdelac
Equipment Needed
Ingredients
- 8 tablespoons (113 g) unsalted butter melted and cooled
- ⅔ cup (163 g) whole milk room temperature
- 4 large egg whites room temperature
- 2 teaspoons vanilla extract
- 2 cups (292 g) gluten free all purpose flour (I use and recommend Cup4Cup gluten free flour)
- 1 ¼ cup (250 g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
US Customary – Metric
Instructions
Preheat oven to 350ºF. The recipe makes approximately 22 cupcakes so you will need to prepare two 12-cup muffin pan with paper liners. Set aside.
Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
8 tablespoons (113 g) unsalted butter,⅔ cup (163 g) whole milk,4 large egg whites,2 teaspoons vanilla extract
In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but 1/2 cup of the liquid mixture to the dry ingredients.
2 cups (292 g) gluten free all purpose flour,1 ¼ cup (250 g) granulated sugar,3 teaspoons baking powder,½ teaspoon baking soda,½ teaspoon salt
Beat slow at first to moisten ingredients. Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining ½ cup liquid and beat for 1 minute longer.
Distribute cake batter evenly between the prepared cupcake tins, fillingno morethan ⅔ full.Bake for 18-20 minutes, rotating halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean, it's better to error on the side of slightly over-baking to make sure the excess moisture has evaporated.
Remove from the oven and cool in pans for 5 minutes. Turn cupcakes onto wire rack to cool completely before frosting withfluffy vanillaorchocolate buttercream.
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Recipe Notes
Dairy Free Adaptation
To make dairy-free, substitute Earth Balance Vegan Buttery Sticks and use unsweetened almond milk for the milk. Reduce the amount of salt to 1/4 teaspoon. The recommended flour, Cup4Cup, does contain milk powder, so I suggest using King Arthur Measure-for-Measure instead.
CAN I HALVE THE RECIPE?
Yes. This recipe makes 22 cupcakes, but it may be halved for a smaller batch.
STORING / FREEZING CUPCAKES
For best results,serve these cupcakes at room temperature. Although some frostings have to refrigerated, I highly recommend setting the cupcakes out several hours before serving to reach room temp.
Gluten free cakes especially have a tendency to dry out when refrigerated, so if you need to make the cupcakes ahead of time, freeze the frosted or unfrosted cupcakes until shortly before serving.
Freezing Unfrosted Cupcakes:Wrap each completely cooled cupcake securely in plastic wrap. Transfer wrapped cupcakes to a gallon freezer bag and freeze up to 3 months.
When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour before frosting and serving.
Freezing Frosted Cupcakes:Place frosted cupcakes on a baking sheet and freeze until the frosting solidifies. Wrap each cupcake securely with plastic wrap and transfer to a gallon freezer bag to freeze up to 3 months.
Recipe adapted from Gluten-Free White Cake
Nutrition
Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 127mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g | Vitamin A: 145IU | Calcium: 46mg | Iron: 0.5mg
Course: gluten free dessert
Categories: 4th Of July Baking Cakes Dairy Free Desserts Easter Fall Freezer-Friendly Game Day Gluten Free Recipes Spring Summer Valentines Winter
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