• Email
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Recipe Filter
    • Recipe Index
  • About
    • About Me
    • Work with Me
    • Portfolio
    • FAQ
  • Subscribe
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Snixy Kitchen logo
menu icon
go to homepage
search icon
Homepage link
  • Recipe Filter
  • Recipe Index
  • About
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home / Recipes / Cakes & Cupcakes

    Light & Buttery Gluten-Free Vanilla Cupcakes

    Modified: Mar 11, 2025 · Published: January 16, 2024 by Sarah Menanix · This post may contain affiliate links

    5 from 1 review

    • Share84
    • Tweet
    JUMP TO RECIPE
    Gluten-Free Vanilla Cupcakes

    The perfect light and fluffy gluten-free vanilla cupcakes, with a tender crumb and buttery, vanilla flavor. Top these super moist tender cupcakes with classic American buttercream!

    Gluten-Free Vanilla Cupcakes

    Using my gluten-free chocolate chip cupcake from three years ago as a starting point, we made several dozen cupcakes in our quest. We ended up with a cupcake that was pretty great, especially considering all its limitations. But because I can't leave well enough alone, after the party, I threw the dairy and sugar back in and kept testing. 

    My goal: perfect basic gluten-free vanilla cupcakes - the vanilla counterpart to my perfect gluten-free chocolate cupcake recipe.

    Update 04/09/2024: And because I really can't leave well enough alone, I've continued improving this recipe until the resulting cupcake is, well, absolutely perfect. I tested my gluten-free vanilla cake in cupcake form, and the result is the perfect gluten-free vanilla birthday cupcake recipe. 

    Why you'll love these gluten-free vanilla cupcakes

    • Ultra-moist buttery gluten-free vanilla cupcakes bursting with flavor.
    • Light and fluffy, with tender crumb that is neither dry nor gummy.
    • Tastes like our favorite soft loft-house style gluten-free sugar cookies topped with vanilla frosting and sprinkles
    • Classic American buttercream or cream cheese frosting for a perfect birthday party cupcake 
    Gluten-Free Vanilla Cupcakes Bie

    The flours I use to make the best gluten-free vanilla cupcakes

    Rather than using an all-purpose gluten-free baking flour, I prefer to make my own blend of gluten-free cake flour. Not all store-bought flour blends behave the same in different recipes. Additionally, store-bought gluten-free flour blends rely heavily on starches and gums without as many flavorful flours.

    As such, I've found that gluten-free recipes turn out better when you adjust the flours depending on what you're baking (ex. cupcakes versus cookies). When you choose the best gluten-free flours for each specific recipe, you're able to achieve the best texture and flavor.

    • Sorghum flour: Sorghum flour is a wholesome whole-grain flour. With slightly sweet notes, sorghum flour adds flavor depth. Sorghum also helps creates a very moist crumb.
    • Sweet rice flour or mochiko: Sweet rice flour is distinctively different than white rice or brown rice flour. Sweet rice flour is the same flour used to make mochi, and as such, its stickiness helps to bind the cupcakes together, creating chewiness like a classic cupcake recipe. I prefer Koda Farms Mochiko for cupcakes and cake, but Bob's Red Mill Sweet Rice Flour also works.
    • Tapioca flour: Tapioca flour adds chewiness and helps mimic the fluffiness of classic cupcakes.
    • Millet flour: Millet flour is a neutral flour that balances the others out so the cupcakes aren't too moist or gummy

    I have tested these cupcakes with Bob's Red Mill Gluten-Free 1-to-1 baking flour blend with success, so if you'd rather use an all-purpose flour, I recommend substituting all of the flours by weight with Bob's Red Mill Gluten-Free 1-to-1 baking flour.

    Do I need really need to use xanthan gum?

    Yes. In these cupcakes, the xanthan gum is not optional. While there are some recipes where xanthan gum is not required but will help with a lighter fluffier crumb (like my gluten-free chocolate cupcakes ), this gluten-free vanilla cupcake does. Without it, the cupcakes bake up flat and gummy.

    Ingredients for Gluten-Free Vanilla Cupcakes

    How to Make Gluten-Free Cupcakes

    Flour for Gluten-Free Cake
    1. Sift together dry ingredients and set aside.
    2. In a stand mixer fitted with paddle attachment or a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
    3. With the mixer on low, add the eggs one at a time, scraping sides after each addition.
    4. Mix in the vanilla and almond extracts.
    5. With mixer on low, slowly add the dry ingredients in three parts, alternating with the sour cream and milk, mixing until just combined.
    6. Fill the cupcake liners and bake. Let cool completely before frosting.
    7. Top with your favorite frosting!
    Gluten-Free Vanilla Cupcakes with Goat Cheese Frosting & Brûléed Figs
    Gluten-Free Vanilla Cupcakes with Goat Cheese Frosting & Brûléed Figs
    Gluten-Free Vanilla Cupcakes with Goat Cheese Frosting & Brûléed Figs

    Frosting for Gluten-Free Vanilla Cupcakes

    Top these gluten-free vanilla cupcakes with either a vanilla American buttercream frosting or cream cheese frosting, depending on your preference. Both are featured here: the sprinkle cupcakes have buttercream, while the fig cupcakes have cream cheese frosting. 

    Can you Freeze Gluten-Free Cupcakes?

    You can make gluten-free cupcakes in advance. Once cooled completely, place the cupcakes on a baking sheet in the freezer until firm, about an hour, then transfer to a freezer bag and freeze for up to 3 months. 

    When you're ready to frost the cupcakes, pull them out of the freezer and either let them defrost first or frost them while frozen. Let the cupcakes defrost for about 1.5 hours before serving.

    Recipe

    Gluten-Free Vanilla Cupcakes

    Light & Buttery Gluten-Free Vanilla Cupcakes

    yields: 15 cupcakes
    prep time: 30 minutes mins
    cook time: 33 minutes mins
    Additional Time: 10 minutes mins
    total time: 1 hour hr 13 minutes mins
    The perfect light and fluffy gluten-free vanilla cupcakes. Top these super moist tender cupcakes with classic American buttercream or cream cheese and your favorite sprinkles for the ultimate birthday cupcake. This is my go-to recipe for gluten-free vanilla cupcakes!
    5 from 1 review
    PRINT PIN SAVESaved!

    Ingredients

    Gluten-Free Vanilla Cupcakes
    • 72 g (½ cup + 1 tablespoon) Bob’s Red Mill sorghum flour
    • 70 g (¼ cup + 3 tablespoons) sweet rice flour, also called mochiko, different from "white rice flour" or "brown rice flour"
    • 56 g (½ cup) Bob’s Red Mill tapioca flour
    • 46 g (¼ cup + 1 tablespoons) Bob’s Red Mill millet flour
    • ¾ teaspoon xanthan gum
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 6 tablespoons unsalted butter, room temperature
    • 220 g (1 cup + 2 tablespoons) granulated sugar
    • 2 large eggs, room temperature
    • 2 teaspoons pure vanilla extract
    • ¾ teaspoon almond extract, or more vanilla extract for nut-free version
    • ½ cup + 2 tablespoons (150 g) whole milk, room temperature
    • ⅓ cup (80 g) sour cream, room temperature
    Vanilla Buttercream for cupcakes
    • 1½ cups (3 sticks) unsalted butter, softened slightly above room temperature
    • 450 g (3¾ cups) powdered sugar, sifted
    • ½ whole vanilla bean, seeds only, or ½ teaspoon vanilla bean paste or vanilla extract
    • 2 teaspoons pure vanilla extract
    • ¼ teaspoon kosher salt
    • 1-3 tablespoons heavy cream or whole milk
    • Optional: a few drops gel food coloring, sprinkles
    Prevent your screen from going dark

    INSTRUCTIONS

    Gluten-Free Vanilla Cupcakes

    • Preheat the oven to 350°F. Line two muffin tins with 15 cupcake liners.
    • In a medium bowl, sift together the sorghum flour, sweet rice flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda and salt. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
    • With the mixer on low speed, add the eggs one at a time, mixing and scraping down the sides after each one.
    • Add the vanilla and almond extracts, mixing until just combined.
    • Keeping the speed on low, slowly add the dry ingredients in three batches, adding the sour cream and milk in between, mixing until just combined.
    • Fill the cupcake liners ⅔ full. I recommend using a ¼-cup ice cream scoop for even cupcakes. Bake for 25-28 minutes until the cupcakes spring back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs. These cupcakes will seem light and airy in texture when gently pressed, so take care not to overbake them.
    • Remove from oven. Let cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.

    Buttercream Frosting Option

    • Once cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar to the butter, in 4 batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Add the milk or cream, starting with just 2 tablespoons and adding additional milk or cream as needed, until frosting is smooth and spreadable. Fold in a few drops of gel food coloring, if desired.
    • Frost the cupcakes. Pipe or spread frosting on the cupcakes using a ½-inch closed star piping tip or offset spatula. Top with sprinkles.

    Video

    Notes

    If you want another delicious frosting option, my Lemon Cream Cheese Frosting pipes beautifully and is a perfect pairing to the vanilla cupcakes. 
    Store any leftover cupcakes in an air-tight container at room temperature for up to 2 days.
    Because this is a butter-based cupcake recipe, it's best served at room temperature. Additionally, when stored in the fridge, the crumb is much more prone to drying out. 
    Flour substitutions: I have tested these cupcakes with Bob's Red Mill Gluten-Free 1-to-1 baking flour blend with success, so if you'd rather use an all-purpose flour, I recommend substituting all of the flours by weight with Bob's Red Mill Gluten-Free 1-to-1 baking flour.
    instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!
    • Share84
    • Tweet
    Snixy Kitchen

    SUBSCRIBE NOW

    get free recipes straight to your inbox:

    Reader Interactions

    You may also enjoy:

    Gluten-Free Carrot Cake Cupcakes Top Down with Bite Close-up
    Fluffy & Moist Gluten-Free Carrot Cake Cupcakes
    Gluten Free Oatmeal Fig Bars
    Gluten-Free Fig Bars
    Gluten-Free Cinnamon Cupcakes with Cinnamon Cream Cheese Frosting
    Moist Gluten-Free Cinnamon Swirl Cupcakes
    Gluten-Free Chocolate Cupcakes
    Moist, One Bowl Gluten-Free Chocolate Cupcakes

    7 Comments

      5 from 1 vote

      Comment & Rate Cancel reply

      Your comments, reviews and questions make my day! If you love this recipe, please rate it when you leave a comment. These star ratings help others discover my recipes. Thank you for your support and being part of this community!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Eleanor -

      April 09, 2024 at 6:46 pm

      5 stars
      I tried making these for my granddaughter who is gluten free. I’ve never made anything gluten free before but needless to say the recipe was easy to follow and the cupcakes were a hit. Thank you Snixy!

      Reply
    2. thalia -

      October 23, 2017 at 6:52 pm

      gorgeous!!! i've been meaning to make a goats cheese frosting forever, i can imagine its so delicious. and paired with the figs too, yum!! Xx

      Reply
    3. Kimberley -

      October 23, 2017 at 12:55 pm

      I will remember this when the day arrives that I need the perfect vanilla cupcake. ;) No, really. And also, bruleed figs!!!

      Reply
    4. James | Thyme to Mango -

      October 20, 2017 at 9:44 pm

      Oh, those goats are just too cute! My neighbour used to have one (back when I used to live in Greece) and every morning he would bring me fresh milk and, every weekend, a fresh bucket of homemade feta - it was an amazing time to be alive! I love the sound of these cupcakes (I have several gluten free family members and always on the look out for new ideas) and the brûléed figs... ????

      Reply
    5. Traci | Vanilla And Bean -

      October 17, 2017 at 9:38 am

      Nothin' wrong with a perfect cupcake, Sarah! And we gotta have one in our repertoire, right? These look like perfection to me... love that cream + goat cheese mix for the icing and that you captured the sweetest little goats and shared them here. Brulee' fig is brilliant!

      Reply
    6. Karen @ The Food Charlatan -

      October 16, 2017 at 11:08 pm

      Bruleed figs!! Goat cheese frosting!! Your flavor combos never cease to amaze me Sarah! These are so gorgeous.

      I'm off to buy myself a goat. TOO. CUTE. (I'm pretty sure I heard goats never poop and smell great all the time. Right?)

      Reply
      • Traci | Vanilla And Bean -

        October 17, 2017 at 9:39 am

        You crack me up, Karen!

        Reply

    Primary Sidebar

    Gluten-Free Vanilla Cupcakes
    Sarah Menanix

    I’m Sarah (aka Snix)! Here you'll find gluten-free recipes - from classic staples to special occasion desserts to everyday dinners.

    More about me ➤

    Trending Recipes

    • Gluten-Free Dumpling Wrappers
      Gluten-Free Dumpling Wrappers
    • Matcha Mochi Cake
      Matcha Mochi Cake
    • Gluten-Free Cassava Flour Tortillas
      Gluten-Free Cassava Flour Tortillas
    • Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
      Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
    The Ultimate Guide to Matcha Green Tea: What is Matcha?

    Gluten-Free Staples

    • The Best Gluten-Free Pizza Crust Recipe
      Gluten-Free Pizza Crust, Brazilian Cheese Bread Style
    • Gluten-Free Soft Pretzels
      The BEST Gluten-Free Soft Pretzels
    • Gluten-Free Almond Flour Pasta
      Gluten-Free Almond Flour Pasta
    • The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting
      Favorite Gluten-free Chocolate Cake with Hibiscus Frosting

    Footer

    Gluten-Free Vanilla Cupcakes

    ⬆ back to top

    • Subscribe
    • About
    • Contact
    • Work with me
    • FAQ
    • Recipes

    Privacy Policy | Disclosure

    All content & images © 2025 Snixy Kitchen

    Rate This Recipe

    Your vote:




    To submit your rating, please write a short comment about the recipe! Click the button to confirm your rating.

    (Note: Your email will NOT appear publicly)

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.