Gluten-Free Vanilla Cupcakes (Dairy-Free)

A lightly sweet and tender vanilla cupcake baked to fluffy perfection. Topped with an airy dairy-free whipped vanilla buttercream frosting, these celiac and dairy-allergy-friendly cupcakes are the perfect handheld celebration sweet treat for any and every occasion.

Firstly, did I mention that you only need one bowl and a whisk for the batter? Secondly, the recipe can easily be doubled, tripled, or even quadrupled. In quick conclusion, and plain as day to see, this is the best and only vanilla cupcake recipe you need in your life.

As always this recipe is gluten-free and dairy-free. With that said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

**Make sure you go to the bottom recipe card for the entire list of ingredients needed.

• Gluten-Free Flour: Check to see if your blend contains xanthan gum. This can also be swapped for regular cake flour if you are not gluten-free. I used XO Baking Gluten-Free All-Purpose Flour for these cupcakes.
• Dairy-Free Sour Cream: This can be swapped for dairy-free plain yogurt. You can also use regular sour cream or yogurt if you are not dairy-free. The higher the fat content the better!
• Dairy-Free Milk: I love to bake with unsweetened almond milk but this recipe will work with any type of dairy-free or dairy-full milk. Like above, the higher the fat content the better.
• Oil: Use canola or vegetable oil for best results.
• Vanilla Extract: Pure vanilla extract makes a difference. With that said, use what you have in the cupboard.
• Dairy-Free Butter: A must for buttery yummy frosting. Feel free to swap regular salted butter if you are not dairy or lactose-free.

As shocking as it may seem, gluten-free and dairy-free cupcakes are just as easy to make as their “regular” counterparts. In fact, the batter only requires a large mixing bowl and a whisk. Here’s how:

Step 1: Prep the oven to 350ºF and line a cupcake tray with cupcake liners.

Step 2: Combine all the wet ingredients into a large mixing bowl and whisk together.

Step 3: Pour in remaining dry ingredients and again, whisk together until just combined.

Step 4: Divide the batter evenly between the cupcake liners and bake. Allow the cupcakes to fully cool while you prepare the frosting.

Step 5: Cream the butter with an electric or stand mixer until light and fluffy.

Step 6: Add the icing sugar, salt, and vanilla extract to the creamed butter and mix until combined, fluffy, and delicious.

Step 7: Decorate the fully cooled cupcakes.

Step 8: The best part: devour them!

A classic vanilla cupcake, in my opinion, is hard to beat. If, however, you are looking for a fun flavorful twist on this cupcake staple here are a few different ideas:

Add A Filling: Jam, jelly, pudding, and/or ganache are all delicious filling options.

Frosting Flavors: Try topping the cupcakes with a unique frosting flavor. Perhaps oreo, strawberry, chocolate, cream cheese, or lemon, for instance.

Sprinkles: Nothing says party like sprinkles. Add a dash of sprinkles to the cupcake batter. You could even add sprinkles to the frosting or simply sprinkle them on top of the finished cupcakes.

Don’t overfill the cupcake liners. I use a 3-tablespoon cookie scoop to measure the batter into each cupcake liner. This helps keep them uniform and prevents me from overfilling. You want each liner approximately ⅔ to ¾ full.

Always make sure the cupcakes are fully cooled before frosting and decorating. Even if just a tad bit warm, the frosting will fall right off. Whomp whomp.

Room temperature ingredients, as noted in the recipe card, aren’t just a suggestion. By helping the cupcake batter fully mix and combine evenly, room temperature ingredietns will help prevent over-mixing and gummy cupcake texture.

Buttercream, in its true form, will always be slightly yellow. You can use a few drops of white-white icing color or a toothpick tip of purple gel food color to neutralize the yellow. As a result, you’ll create a bright white frosting.

These cupcakes can be stored in an airtight container in the fridge for up to 5 days. Note that as each day passes, the cupcakes will further dry out. Allow the cupcakes 20-30 minutes to sit at room temperature for the frosting to soften back up a bit before serving.

Yes, you absolutely can bake and freeze the undecorated or decorated cupcakes in advance. Remove them from the freezer the night before and allow the cupcakes to slowly thaw overnight in the fridge. And like above, I recommend allowing the cupcakes to sit at room temperature for 20-30 before serving to help soften the frosting.

Double it, triple it, whatever. You’ll find this recipe translates beautifully into larger quantities. However, I do advise baking cupcake trays one at a time in the oven to ensure even baking. If you want to bake a double batch, which will give you 4 dozen vanilla cupcakes, I highly recommend using this large cupcake pan.

Need only a dozen cupcakes? No problem! All the measurements can easily be halved except the eggs. Since 3 eggs are hard to divide equally, use 2 eggs and you’ll be good to go. Pinky promise.

I have not tested this recipe with a vegan alternative for eggs. With that said, my first try would be with a liquid egg replacer such as aquafaba or Just Egg. If you do try these with a vegan egg replacer, I’d love to hear about it!

Bring on all the birthday parties and celebrations! These easy and delicious gluten-free dairy-free vanilla cupcakes will have you and every guest, whether they are gluten and dairy-free or not, enjoying a soft and scrumptious vanilla sweet treat.

I’d love to hear if you make these birthday party vanilla cupcakes. If you do, tag me on social media @cakedbykatie and leave the recipe a rating and review below.

Need an allergy-friendly dessert to bring or share at the next festive occasion? I’ve got you covered:

• Funfetti Layer Cake (GF & DF)
• Chocolate Cake (GF & V)
• Vanilla Cake (GF & DF)
• Strawberry Shortcake Cupcakes ( GF & DF)
• Pistachio Rice Krispie Treats (GF & DF)
• Chocolate Chip Cookies (GF & DF)