• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Desserts Cakes & Cupcakes
5 from 3 reviews

Gluten Free Vanilla Cupcakes

22 min
GF Gluten-Free
by: Lindsay Grimes
June 24, 2019 (Updated: March 2, 2022)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

This is a side view of a vanilla cupcake with a bite taken out. The cupcake has chocolate frosting and white ball sprinkles. It sits on a white surface with more cupcakes blurred in the background.
Gluten Free Vanilla Cupcakes are perfectly moist and fluffy. This gluten free cupcake recipe will be your go-to for any celebration!

Gluten free vanilla cupcakes are here!! I know, I know, you’ve been waiting for this recipe. To be honest, I can’t believe I have gone so long without getting a legit fluffy vanilla cupcake recipe on the blog, but if I’m being really truthful, I’ve avoided it. 

I am a cake phanatic. Ok ok I know the word is “fanatic” with an “f” but I’m from Philly and it’s phanatic so just leave it, ok?

I ate cake every day they offered it in college. Not the best idea for my overall health in retrospect, but I felt like I needed to really give you an idea of who I am and what I stand for. I stand for really good cake, ok?! 

So, having said that, I wanted to make sure I perfected a this recipe before I blasted it on the internet. And, apparently it took me 4 and a half years to gain the confidence to even give it a go. 

This is an overhead image of a vanilla cupcake with chocolate frosting and white ball sprinkles. The cupcake sits on a white surface with another cupcake in the upper right-hand corner of the image.

Friends, I’m happy to report that it was well worth the wait and I am completely obsessed with this gluten free cupcake recipe. They are the perfect texture, the perfect flavor, and I just cannot wipe the smile off my face when I eat them. If you’re looking for hands down the best recipe to make for a birthday, or a bake sale, or just fun gathering, look no further, you are going to love these!!

But ok if you want some more options try this vanilla strawberry coconut whip trifle, or if you want to go a different route, try these red velvet variety or this triple chocolate decadence!

This is an overhead image of vanilla cupcakes with chocolate frosting and white ball sprinkles. One cupcake is cut in half and laying on its side to reveal the texture in the middle.

Ingredients for these gluten free vanilla cupcakes:

  • Unsalted butter. Always go for unsalted so you can control how much salt you put in these cupcakes. If you can’t do butter or don’t want to, you can also use ghee or refined coconut oil.
  • Eggs. Just 3. I haven’t tested it with vegan eggs, flax eggs or any egg substitute so if you do any experimenting, let me know how it goes!
  • Agave nectar. Honey, coconut nectar, or maple syrup would also be a fine sub.
  • Vanilla extract. Because they’re vanilla cupcakes after all!
  • Blanched almond flour. I always go for super-fine blanched almond flour because it has a better texture than an almond meal.
  • Coconut flour. Adds a good vanilla flavor and cake-y texture to these cupcakes!
  • Baking powder & Salt. For some baked good magic.
  • Chocolate frosting. I used this chocolate frosting recipe which has been my favorite lately.
  • Sprinkles. For topping (always)

How to make this gluten free cupcake recipe:

In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla. Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined. 

Line a cupcake tin with parchment paper liners. Use two spoons or an ice cream scooper to divide the batter between tins. Bake for 12 minutes until the tops are golden brown. 

Transfer to a cooling rack and wait until completely room temperature before frosting. Use this chocolate frosting recipe or top with your favorite icing or frosting!

This is an overhead image of a vanilla cupcakes with chocolate frosting and white ball sprinkles. The cupcake sits on a white surface.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a side view of a vanilla cupcake with a bite taken out. The cupcake has chocolate frosting and white ball sprinkles. It sits on a white surface with more cupcakes blurred in the background. Recipe
GF Gluten-Free

Gluten Free Vanilla Cupcakes

If you’re looking for the most perfectly moist and fluffy Gluten Free Vanilla Cupcakes, look no further! This is the recipe you’re been waiting for!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
Prep: 10 minCook: 12 minTotal: 22 min
Print recipe Rate recipe Pin Save recipe
Servings: 12 1x

Ingredients

  • 1/2 cup unsalted butter, or ghee, room temperature
  • 3 eggs
  • 1/2 cup agave nectar (honey, coconut nectar, or maple syrup works)
  • 1 teaspoon vanilla extract
  • 2 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Chocolate frosting and sprinkles for topping

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla.
  3. Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined.
  4. Line a cupcake tin with parchment paper liners.
  5. Use two spoons or an ice cream scooper to divide the batter in the liners.
  6. Bake for 12 minutes until the tops are golden brown.
  7. Transfer to a cooling rack and wait until completely room temperature before frosting.
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Enjoy!! xo

294 shares
  • Share
  • Tweet
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • This is a vertical overhead image of one white ramekin with a nutty crumble and blueberry glaze scooped up with a silver spoon. The handle of the spoon is sticking out of the ramekin, leaning against the side and pointing at the right side of the image. Vanilla ice cream is on top of the crumble, mainly to the top right of the ramekin, and melting into it. Another ramekin with blueberry crisp is in the top right corner of the image. The ramekins sit on a white square tiled surface with more crumbles that have fallen around them.
    30-Min Baked Blueberry Crisp without Oats
  • Gluten Free Cheesecake
  • This is a vertical image looking at a white pie dish with sliced pecan pie in it from the left side. The pie dish is to the left side of the image on a light grey surface with a small bowl of whipped cream with a spoon in it is in the bottom right corner of the image. To the right of the pie dish are a stack of two plates with a slice of pecan pie on it. To the top of the image are small white plates and a glass jar of milk is in the top left corner of it.
    Sweet Caramelized Gluten Free Pecan Pie

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. AvatarCarla says

    Posted on 1/21/22 at 2:04 pm

    Hello! I am planing to make this for my friend soon. Would it be possible to make it in to a 2 layer cake with 9 inch cake pans? If so how long would I cook it? Thank you so much.

    Reply
    • Lindsay Grimes Freedman says

      Posted on 2/2/22 at 11:04 am

      Hi Carla! Yes that should work – you may want to 1 1/2 or double the recipe. Let me know how it goes! xo

      Reply
Older Comments

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Minute Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Cakes & Cupcakes

This is a vertical image looking down onto a white piece of parchment paper with a piece of coffee cake leaning on its side so you can see the thick layer of crumble topping and fluffy tender cake. The cake leans against another piece of coffee cake to the bottom right corner of the image. Another piece of coffee cake is in the top left corner of the image. Some caramel and crumbs are on the parchment paper to the bottom left corner of the image.

Tender Gluten Free Coffee Cake with Cottage Cheese

This is a vertical image looking at a cherry cheesecake square from the side. The cheesecake is light pink, has a graham cracker crust, and swirls of cherry jam on top. A silver fork has a bite of cheesecake on it and lies on the white surface in front of the cheesecake square. More cherry cheesecake squares are blurred behind and to the side of the slice in focus.

Silky Sweet No Bake Cherry Cheesecake (with cherry jam!)

This is a vertical image of a mini bundt cake on a small white plate. The image is looking at the cake from the side. The cake has a white glaze on top and dripping down the sides and middle. A white sugar flower is on top of the bundt cake and a fork is on the right side of the image leaning against the side of the plate. Another plate with a mini bundt cake and a lemon wedge is on a small white plate blurred in the background.

Sweet & Tangy Mini Lemon Bundt Cakes (with almond flour)

This is a vertical image of mini layered carrot cakes on a cooling rack. The cooling rack sits on a white surface. The cakes have a layer of cream cheese frosting in the middle and frosting on the top with a candy carrot. The image focuses on on cake but more are blurred around the cake on the cooling rack. A single white tulip is in the bottom left corner of the image.

Moist Mini Layered Carrot Cakes (with almond flour)

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Reader Faves: Gluten-Free Desserts
    • Gluten free macarons
    • Banana mug cake
    • Almond butter bars
    • Peanut butter Cheerio bars
    • Chia seed cookies
    • More gluten-free desserts
  • Top Chocolate Desserts
    • Chocolate quinoa crisps
    • Microwave baked oats
    • Hot chocolate bombs
    • Chocolate banana bread
    • Peanut butter brownies
    • All chocolate recipes
  • DIY & How To
    • Dried orange garland
    • How to melt chocolate chips
    • DIY face oil
    • Oven-baked eggs in a muffin tin
    • How to make taco seasoning
    • How to make oat milk in 5 minutes
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2025 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
294 shares
This is a side view of a vanilla cupcake with a bite taken out. The cupcake has chocolate frosting and white ball sprinkles. It sits on a white surface with more cupcakes blurred in the background. Text overlay reads "gluten free vanilla cupcakes."