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    Home » Cupcakes » Gluten free Vanilla Cupcakes

    Gluten free Vanilla Cupcakes

    Published: Mar 11, 2021 · Modified: Dec 8, 2021 by Amanda · This post may contain affiliate links · Leave a Comment

    Jump to Recipe - Print Recipe

    These gluten free vanilla cupcakes are so easy to make and topped with smooth vanilla buttercream icing. These cupcakes are so simple but so stunning, delicious, and perfect party food.

    gluten free vanilla cupcake on a white background.

    These cupcakes are perfect for any celebration and won't disappoint as even people who are not gluten free can't tell the difference which means everyone can enjoy them. Topped with smooth delicious buttercream and decorated with your favorite sprinkles will look and taste stunning.

    If you are looking for something to take along to a party. I recommend you give them a try as they are a great gluten free birthday cupcake. Just like my gluten free Victoria sponge cupcakes, gluten free strawberry cupcakes, and gluten free chocolate cupcakes.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe Tips
    • Recipe FAQs
    • 📖 Recipe
    • 💬 Comments

    Dairy and Gluten free cupcake recipe

    That’s no problem this is easily adapted If you require it to be dairy free also. Just switch the Butter to your preferred dairy free spread. So no reason for you to miss out.

    Ingredients

    labeled ingredients for gluten free vanilla cupcakes.
    • Gluten free Self Raising flour -Many gluten free self-raising flour will work well in this recipe. 
    • Caster Sugar -This makes the cake light, gives moisture, and adds sweetness to the cake.
    • Butter or Margarine (Use dairy free spread if required)
    • Eggs - Room temperature. Gives the cake structure.
    • Baking powder -Acts as a leavening and rising agent by reacting to heat. Making the cake light and rise well.
    • Vanilla extract
    • Xanthan Gum - Prevents ingredients from separating as it is a stabilizer. Essentially acting as gluten would gel everything together.

    See the recipe card for quantities and buttercream ingredients.

    Instructions

    egg and flour in a bowl for gluten free cupcakes recipe
    gluten free cupcake batter in a bowl with a whisk
    • Preheat the oven to 170°C/225°F/Gas Mark 3. Prepare 12 hole muffin tray with muffin cases.
    • In a large bowl beat sugar and butter/marg together until smooth and fluffy.
    • Add in all the remaining sponge ingredients until fully combined.
    vanilla cupcake batter in muffin cases on a silver muffin tin
    Baked cupcakes cooling in a muffin tin
    • Divide between the 12 muffin cases filling to around halfway. Depending on the size of your muffin cases you might have a little leftover mixture you can use for more cupcakes cakes
    • Place in the oven and bake for approximately 20-25 minutes. insert a skewer into the cake after this time if it comes out clean its ready if not leave it in slightly longer. (Times may vary slightly dependent on the oven). Transfer to cooling rack and leave to cool.

    Recipe Tips

    • Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used other Gluten free Self raising flour blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
    • Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
    • Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
    Gluten free vanilla cupcake on a white background.

    Recipe FAQs

    How to store the gluten free cupcakes

    The Vanilla cupcakes can be stored in an airtight container for you to enjoy for up to 4 days.

    Are gluten free cupcakes suitable for freezing?

    Yes, The sponge cupcakes can be frozen in a freezer-safe container for up to 3 months. Add the buttercream frosting once the cupcakes have fully defrosted.

    Can I make them dairy free?

    Yes, If you want to make gluten and dairy free cupcakes. Substitute the butter for your preferred dairy-free spread to make the cupcakes gluten and dairy free.

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    Other gluten free recipes your might like

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      Gluten Free Victoria Sponge Cake
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      Gluten free Victoria Sponge cupcakes

    📖 Recipe

    gluten free vanilla cupcake with buttercream frosting on a marble backdrop

    Gluten free Vanilla Cupcakes

    Easy Gluten free Vanilla cupcake recipe topped with smooth vanilla buttercream. These cupcakes are so simple but so stunning and delicious. Perfect if for taking along to a party or baking with the kids.
    5 from 33 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 12 cupcakes
    Calories: 493kcal

    Nutritional information is meant as a guideline and all information is approximate.

    Author: Amanda
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    Ingredients

    Cupcakes

    • 200 grams Self Raising flour (Gluten Free)  To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
    • 200 grams Caster Sugar
    • 200 grams Butter or Margarine (Use dairy free spread if required)
    • 3 Eggs
    • 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
    • 1 teaspoon Vanilla extract
    • ¼ teaspoon Xanthan Gum

    Vanilla Buttercream

    • 300 grams Icing sugar (Sieved)
    • 250 grams Butter (Room Temperature)
    • 2 tablespoons Double cream
    • few drops Vanilla extract
    • Sprinkles if desired

    Instructions

    Cupcakes

    • Preheat the oven to 170°C/225°F/Gas Mark 3. Prepare 12 hole muffin tray with muffin cases.
    • In a large bowl beat sugar and butter/marg together until smooth and fluffy.
    • Add in all the remaining sponge ingredients until fully combined.
    • Divide between the 12 muffin cases filling to around half way. Depending on the size of your muffin cases you might have a little leftover mixture you can use for more cupcakes cakes
    • Place in the oven and bake for approximately 20-25 minutes. insert a skewer into cake after this time if it comes out clean its ready if not leave it in a slightly longer. (Times may vary slightly dependent on oven). Transfer to cooling rack and leave to cool.

    Buttercream

    • Beat butter until almost white and fluffy. I recommend using electric beater for this but can be done with a wooden spoon with some work.
    • Add sieved Icing sugar gradually until combined. then add double cream and vanilla extract. Mix until light and fluffy
    • Place buttercream into piping bag with your preferred piping tip and then swirl on top. Top with your preferred sprinkles if desired. You could also add a few drops of food coloring if you desire colored icing.

    Notes

    How to store the gluten free cupcakes
    The Vanilla cup cakes can be stored in an airtight container for you to enjoy for up to 4 days.
    Are gluten free cupcakes suitable for freezing?
    Yes, The sponge cupcakes can be frozen in a freezer-safe container for up to 3 months. Add the buttercream frosting once the cupcakes have fully defrosted.
    Can I make them dairy free?
    Yes, If you want to make gluten and dairy free cupcakes. Substitute the butter for your preferred dairy-free spread to make the cupcakes gluten and dairy free.

    Nutrition

    Serving: 1Serving | Calories: 493kcal | Carbohydrates: 47g | Protein: 3.4g | Fat: 33g | Saturated Fat: 20.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.3g | Cholesterol: 127mg | Sodium: 300mg | Potassium: 26.9mg | Fiber: 0.1g | Sugar: 33.4g

    Disclaimer

    Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.

    Tried this Recipe? Tag me Today!Mention @glutenfree.tranquility or tag #glutenfreetranquility!

    I hope you enjoyed this gluten free vanilla cupcake recipe.

    I would love your feedback.  Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.

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    Hi, I'm Amanda! I am passionate about creating gluten free versions of all the foods that I enjoy. I love sharing them with others looking for easy but delicious gluten free recipes.

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