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Get the Recipe: Gluten Free Cupcakes

Indulge in our delicious and moist gluten free cupcakes! These homemade cupcakes are quick, easy, and moist. They have a classic vanilla flavor with homemade vanilla buttercream frosting. They are so fun for birthdays, holidays, parties, and more!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 12 cupcakes
Calories: 441 kcal
Course: Dessert
Cuisine: American

Ingredients

Vanilla Cupcakes:
  • 1 ½ cups gluten-free 1 to 1 flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • ¾ cup buttermilk see note
  • ¼ cup plain greek yogurt or dairy free yogurt
Vanilla Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 to 3 tbsp milk or dairy free milk

Instructions

    Cup of Yum
  1. First, preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
  6. Stir in the plain Greek yogurt until the batter is smooth and well blended.
  7. Fill each cupcake liner about two-thirds full with the cupcake batter.
  8. Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  10. Next, make the vanilla buttercream frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
  11. Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
  12. Mix in the vanilla extract.
  13. Add the milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth and easy to spread.
  14. Once the cupcakes are completely cooled, frost them with the vanilla buttercream frosting using a piping bag or a spatula.
  15. Optionally, you can decorate the cupcakes with sprinkles, edible flowers, or any other toppings of your choice for a fun and festive touch. Finally, serve!

Notes

  • ¾ cup milk with 1 teaspoon lemon juice.  Mix and let this sit for 5 minutes.
  • I always use King Arthur Flour gluten free flour or Bob’s Red Mill gluten free baking flour.
  • If you do not have buttermilk, combine ¾ cup milk with 1 teaspoon lemon juice.  Mix and let this sit for 5 minutes.
  • Do not overmix the cupcake batter. This will yield dry cupcakes.
  • Bake the cupcakes until just baked through. Do not overbake.
  • Use a toothpick to determine if the cupcakes are fully baked. If a toothpick inserted comes out clean, then the cupcakes are done baking.
  • Let the cupcakes cool completely before frosting them. Otherwise, the frosting will melt.
  • If your frosting is too thin, slowly add slightly more powdered sugar.
  • If the frosting is too thick, add a tablespoon or so of milk.
  • Store at room temperature for up to 2 days.

Nutrition Information

Calories 441kcal (22%) Carbohydrates 70g (23%) Protein 3g (6%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 90mg (30%) Sodium 180mg (8%) Potassium 64mg (2%) Fiber 0.5g (2%) Sugar 53g (106%) Vitamin A 778IU (16%) Calcium 68mg (7%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 441

% Daily Value*

Calories 441kcal 22%
Carbohydrates 70g 23%
Protein 3g 6%
Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 90mg 30%
Sodium 180mg 8%
Potassium 64mg 1%
Fiber 0.5g 2%
Sugar 53g 106%
Vitamin A 778IU 16%
Calcium 68mg 7%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.