Gluten free Vanilla cupcakes. 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 and delicious.
Just because you are gluten free doesn't mean that you have to miss out. 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. 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 birthday cupcake and my Victoria sponge cupcakes are also a party cupcake favorite.
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
- 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 gelling everything together.
See the recipe card for quantities and buttercream ingredients.
Instructions
- 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.
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.
Recipe FAQs
The Vanilla cup cakes can be stored in an airtight container for you to enjoy for up to 4 days.
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.
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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📖 Recipe
Gluten free Vanilla Cupcakes
Nutritional information is meant as a guideline and all information is approximate.
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
- 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
Nutrition
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.
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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