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Home Recipes Desserts Cakes & Cupcakes
★★★★★ 5 from 3 Reviews

Gluten Free Vanilla Cupcakes

22 min
GF Gluten-Free
Avatar by: Lindsay Grimes Freedman
June 24, 2019 (Updated: March 2, 2022)
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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."
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!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 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.
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15 no bake desserts

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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!!

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  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
    • AvatarLindsay 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
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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

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