Gluten free Vanilla Cupcakes

Gluten free Vanilla Cupcakes that are soft and moist with just the right amount of sweetness.... Recipe from A Stray Kitchen

Gluten free Vanilla Cupcakes are anything but boring.

I thank people for turning another year older or achieving something that causes celebration. Firstly because they deserve it but also because it’s a great excuse to eat cake.  For those who aren’t fans of Chocolate cake I have a bomb Vanilla Cake recipe.

This recipe has deceived gluten eaters and they’ve come back for more without knowing their favorite new treat is in fact gluten free.  Is it bad that I really enjoy that? I’ve run into so many people that completely change their attitude about a food once they discover that it’s gluten free. Like they mention how amazing it looks, their hand is reaching out to grab some, and then someone says it’s gluten free, they stop and recoil. ‘Oh, eww, I like gluten so these must taste horrible’. It just blows my mind that people can be so prejudice towards food.  So when I create a recipe or find a gluten free product that is as good, if not better, than it’s gluten filled counterpart, I LOVE feeding it to gluten eaters (especially without telling them)….does that count as a guilty pleasure?

Gluten free Vanilla Cupcakes that are soft and moist with just the right amount of sweetness.... Recipe from A Stray Kitchen


Rant over, back to these Gluten free Vanilla Cupcakes.

These cupcakes are unbelievably soft and moist. There texture is amazing and the buttercream I’ve paired them with complements them perfectly without being overpowering.   I’m known for scraping off the frosting (yes I’m that horrible person), but it’s often too sweet and overpowering for me. Not so with this buttercream. Its creamy and sweet without becoming too much.

Both the cake and the frosting have just the right amount of Vanilla extract, so these often perceived as boring cupcakes have good flavor and just the right amount of sweetness.

Gluten free Vanilla Cupcakes that are soft and moist with just the right amount of sweetness.... Recipe from A Stray Kitchen

This recipe is a great base for all your vanilla cake dreams. Try them as is first, then go hog wild. Add chocolate chips before baking.  Spread a layer of jelly on the cupcakes before frosting. OR even add orange zest to the batter and frosting for a creamsicle cupcake.  The possibilities are endless.


Gluten Free Vanilla Cupcake

These basic Vanilla Cupcakes are anything but boring. Sweet fluffy cake is kissed with vanilla flavor and topped with the best Buttercream frosting you’ll every eat.

  • Author: Alycia Louise
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert, Snack
  • Cuisine: American


Units Scale

The cake batter

  • 2 1/2 cups Bob’s Red Mill’s gluten free 1 to 1 flour (Or your preffered gluten free flour blend *results will differ*)
  • 1 TBS Baking Powder
  • 1 tsp Salt
  • 2 cups Sugar ( Plus extra for optinal garnish)
  • 1/2 cup Butter
  • 1 TBS Pure Vanilla Extract
  • 2 Large Eggs
  • 1 1/2 cups Milk
  • 1/2 cup Half & Half (Can sub for milk)

The buttercream frosting

  • 1 cup Butter (Softened)
  • 1 TBS Pure Vanilla Extract
  • 4 cups Powdered Sugar
  • 1 to 2 TBS Half & Half


  1. Pre-heat the oven to 350F and line the cupcake tins.
  2. In a large bowl combine the flour, baking powder, and salt. Then set it aside.
  3. In a stand mixer on medium low cream together the butter and sugar. Then add the eggs and vanilla extract. When this is all combined slowly add the milk and half & half and mix until it is fully incorporated.
  4. Turn the mixer to the lowest speed and slowly add the dry ingredients to the wet. Once it’s all added you can turn the mixer speed up for a minute to beat out any lumps that have formed.
  5. Divide the batter into the muffin tins, fill at least 3/4 of the way (this batter will not rise as much as traditional cake batter), let them sit for a few minutes and tap the try lightly on the counter to dislodge any bubbles in the batter.
    Bake cupcakes for 25-30 minutes, until a toothpick can be inserted into the center and comes out clean. 
  6. While the cupcakes are cooling make the frosting
  7. In a stand mixer combine the butter, vanilla and half the powdered sugar. Mix this until it comes together, then slowly add the remaining powdered sugar 1/2 cup at a time (or you will have powdered sugar dust everywhere). When all the sugar has been added check the frosting consistency.  Add a TBS or two of half & half to thin the frosting reach the desired consistency.
  8. Allow cupcakes to cool completely before frosting, otherwise the frosting will melt and slide off the cupcakes. Use a metal spatula,  the back of a spoon, or a piping bag to apply the frosting as desired. Sprinkle with optional white sugar or sprinkles to decorate.

Keywords: cake, cupcakes, Frosting, Gluten free, Vanilla

A two photo graphic for Pinterest. The top photo is a cupcake with a bite out of it being held. The bottom photo is of a plate of cupcakes. The text between the photos reads; The best gluten free Vanilla capcakes
A two photo graphic for pinterest. The top photo is a baking rack full of cupcakes. The bottom photo is of a cupcake with a bite taken out of it. The text between them reads; Gluten free Vanilla Cupcakes
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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251


  1. Oh my gosh! I came straight home from being diagnosed with a wheat allergy and made these! They are SO GOOD! I will be making these by the bulk!

  2. I tripled the recipe because I needed 3 dozen cupcakes. But the batter made almost double that amount. Can baked cupcakes be frozen and defrosted/frosted later?

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