Gluten-Free Perfect Vanilla Cupcakes

Here’s a perfect gluten-free vanilla cupcake recipe — light, fluffy, moist, and full of real vanilla flavor. Ideal for any occasion!

🌟 Gluten-Free Perfect Vanilla Cupcakes

Yield: 12 standard cupcakes
Prep Time: 15 minutes
Bake Time: 18–22 minutes

🧁 Ingredients:

• 1¼ cups (150g) gluten-free all-purpose flour (with xanthan gum)

• ¾ cup (150g) granulated sugar

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• 2 large eggs, room temperature

• ½ cup (120ml) milk (or dairy-free milk)

• ⅓ cup (80ml) neutral oil (like canola or sunflower)

• ¼ cup (60ml) sour cream or plain yogurt (can use dairy-free)

• 1 tbsp pure vanilla extract

• Optional: ¼ tsp almond extract for depth

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk eggs, milk, oil, sour cream, and vanilla (plus almond extract if using) until smooth.

4. Add wet to dry ingredients and mix until just combined. Don’t overmix.

5. Divide batter evenly among the cupcake liners, filling about 2/3 full.

6. Bake for 18–22 minutes, or until a toothpick comes out clean.

7. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

🎂 Frosting Suggestion:

Vanilla Buttercream:

• ½ cup (113g) unsalted butter, softened

• 1½ cups (180g) powdered sugar

• 1 tbsp milk

• 1 tsp vanilla extract

Beat butter until creamy. Add powdered sugar gradually. Mix in milk and vanilla. Beat until fluffy.

✅ Tips:

• Use a good 1:1 gluten-free flour blend (like King Arthur, Bob’s Red Mill, or Cup4Cup).

• For extra moistness, you can substitute 2 tbsp of the milk with buttermilk or lemon juice + milk.

• Let cupcakes cool completely before frosting for best texture.