Are you looking for bakery-style cupcakes? Look no further! These cupcakes are easy to make, gluten-free, and well, who doesn’t love a good cupcake, right? These are perfect for any occasion and you can add your favorite frosting recipe on top or use the one below.
I first made this recipe for my sister-in-law’s bridal shower. I decided to make these gluten-free because my other sister-in-law is gluten-free and this way she was able to indulge as well.
As some of you may know, growing up in my house our desserts were always chocolate. If I ever made a different flavor dessert, my dad would critique it and ask why it’s not chocolate. I wonder if that might be why I prefer vanilla over chocolate. Of course, I love chocolate, I’m no barbarian, but there’s just something about vanilla that tastes less rich and heavy for me.
I decided to keep this recipe very simple so those who think they can’t bake at all will be able to make this and love it. In the past, I have seen a lot of vanilla cake recipes call for buttermilk or sour cream to keep cakes moist, but I never keep sour cream in my house, and I’m not the biggest fan of buttermilk, so I thought I would come up with a recipe that doesn’t call for either and is equally as moist and delicious.
Super simple! Substitute the milk water or even a dairy-free milk such as almond or soy. Instead of butter, you can use margarine or a neutral flavored oil like vegetable oil. If using vegetable oil, use 3/4 cup as opposed to a full cup.
Very Important: Make sure you leave your butter out to soften to room temperature for at least 30-60 minutes before beginning to bake. If you forget which I still do sometimes, here’s a quick tip on how to soften your butter quicker.
These cupcakes work beautifully with my vanilla buttercream. Click here for the recipe.
Gluten-Free Vanilla Cupcakes
- 1 stick unsalted butter, room temperature
- ¾ cup white sugar
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- 1 and ⅓ cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- Preheat your oven to 350°F.
- Line your cupcake tin with liners and spray them with cooking spray so your batter doesn't stick.
- Add in one egg at a time until combined, and then add in the vanilla extract.
- Add in your milk and mix to combine.
- Fill up your cupcake liners about 2/3 of the way and bake for 15 minutes. You'll know they're ready when you stick a toothpick in the center of the middle cupcake and it comes out clean. Make sure you wait until your cupcakes are cooled completely before frosting them.
If you don’t have gluten-free flour or prefer to use regular flour, the same ratio for all-purpose flour works just as well.
To make this recipe dairy-free, you can substitute the milk with almond milk or soy milk, or even water. Instead of butter, you can use margarine or vegetable oil. If using vegetable oil, use 3/4 cup.
Make sure your cupcakes cool completely before frosting them, otherwise the frosting could end up melting right off your cupcakes.