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Home Β» Baked Goods Β» Gluten-Free Dairy-Free Vanilla Cupcakes

January 14, 2021 (last updated June 11, 2022)

Gluten-Free Dairy-Free Vanilla Cupcakes

5 from 1 vote
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These vanilla cupcakes are moist, light, gluten-free AND dairy-free. The recipe is super simple and can be mixed up in one bowl for easy clean up!

And be sure to check out my full line-up of gluten-free cupcake recipes, including my from scratch gluten-free funfetti cupcakes. Or for a mini version of see my recipe for gluten-free mini cupcakes in chocolate and vanilla.

close up of vanilla cupcakes with chocolate buttercream frosting on white platter, Piping bag with frosting in front.

Ingredients

If you prefer a store bought blend, I like King Arthur Flour’s Measure for Measure Gluten-Free Flour. This is their blend that includes binders (xanthan gum, guar gum). It is widely available and works well in may of my recipes. Be sure to check out my collection of King Arthur Gluten-Free Flour recipes.

Cup4Cup and Pamela’s All Purpose Artisan Blend will work well too. These are certified gluten-free options that contain binders. Omit the xanthan gum in the recipe if your flour blend already contains it or other binders like inulin and guar gum.

I prefer to mix up my own gluten-free flour blend. My blend has better flavor than your average rice flour blend. The best part is that DIY flour blends can be a more affordable option. Here is the mix that I prefer:

  • 1 cup sweet white sorghum flour
  • 1/2 c brown rice flour
  • 1/2 c millet flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch

For more info on mixing up your own flour blend, check out my post on the best Gluten-Free Flours for baking.

Vanilla – Seems so simple but there are options. I prefer to get vanilla flavor into my cupcakes without the alcohol in extracts. Cook’s Vanilla Powder is the perfect way to do this. It’s slightly sweetened, pale and bursting with vanilla flavor. Vanilla bean pastes still have some alcohol in them, but I do like the flavor.

Milk – I am mostly dairy-free (other than butter) so I use a dairy-free milk substitute. Any unsweetened one will work in the recipe. Dairy is very helpful in getting gluten-free cakes to brown, so expect yours to be more pale if you you use a sub.

Xanthan gum is a binder used in most gluten-free baked goods. If your flour blend has it, just leave out the 1/2 tsp called for in the recipe.

close up of 3 gluten free dairy free cupcakes with chocolate frosting on marble plate, gray background

Tools

My absolute favorite tool for cupcake and muffin making is this Wilton Perfect Fill Batter Tip. It’s a tip that fits into a piping bag and allows you to fill paper liners with out the messy drips and glops of batter all over the pan. It has a silicone tip that opens and closes with pressure on the piping bag. I NEVER make cupcakes or muffins without it. Unless of course there are blueberries or something else that would clog it up – it must be a smooth batter like this cupcake batter.

Cupcake liners are a pretty basic item but I love a natural cupcake liner without chemicals.

Cupcake Frosting

These cupcakes would be perfect with my vegan chocolate frosting, strawberry buttercream frosting, vanilla buttercream frosting or my fav, easy chocolate buttercream frosting. Check out my full list of frosting recipes to find your favorite.

gluten free vanilla cupcakes with chocolate frosting and rainbow sprinkles on white platter. Piping bag with chocolate frosting and unfrosted cupcake in front right. White napkin in front left. White background.

Gluten-Free Dairy-Free Vanilla Cupcakes

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 12 cupcakes
These gluten-free vanilla cupcakes are moist, light and is sublime. My FAVORITE cake gluten-free or not.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Recommended Products

  • Vanilla Powder
  • King Arthur Gluten-Free Measure for Measure Flour

Ingredients
  

  • 1 1/4 c gluten-free flour blend*
  • 3/4 c + 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp xanthan gum (omit if your flour has xanthan gum, guar gum or inulin)
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 c oil neutral oil like sunflower or canola
  • 1/2 c milk or non-dairy substitute
  • 1 tsp vanilla powder or extract

Instructions
 

  • Pre-heat the oven to 350Β°F. Line a muffin tin with paper liners.
  • Place the flour, sugar, baking powder, xanthan gum, salt and vanilla, if in powder form, into a large mixing bowl. Whisk to combine.
  • Beat the eggs, milk, oil and (liquid) vanilla. This can be done in a 2 cup measuring cup (or larger) to save using another bowl.
  • Pour the liquid ingredients into the dry and stir until the batter is smooth. An electric mixer is not necessary.
  • Divide the batter evenly between the liners (about 2/3-3/4 full)
  • Bake for 18-22 minutes or until the top is set and bounces back from a gentle tap.
  • Cool the cupcakes in the pan for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

*If you use a flour blend like King Arthur Measure for Measure, that contains xanthan gum, guar gum or inulin, omit the xanthan gum called for in the recipe.Β 

A simple DIY gluten-free flour blend

  • 2 c brown rice flour
  • 2/3 c potato starch
  • 1/3 cup tapioca starch

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 61gProtein: 10gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 20gCholesterol: 78mgSodium: 387mgFiber: 1gSugar: 34g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods, Dessert · Tagged: cupcakes, vanilla

Comments

  1. Alene L says

    May 30, 2022 at 7:51 am

    5 stars
    I used your rice free blend on these, and they were delicious! I could have eaten them without frosting. Thank you so much for that blend. I am going to try it in other things (not necessarily your recipes) to see how it performs in gluten free recipes that I can’t eat because of the rice flour. I will let you know. I couldn’t be happier! Thank you, thank you!

    Reply

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