Perfectly Moist Gluten-Free Vanilla Cupcakes (one bowl)
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These Homemade Gluten-Free Vanilla Cupcakes are made in a classic buttery bakery style. They are fluffy, moist and rich with vanilla. So easy to make all in one bowl without any need for xanthan gum. Deliciously frosted with a quick and easy vanilla buttercream. Lovely to serve for a crowd for any bake sale, birthday party or special occasion.
🧁Why you’ll love this gluten-free cupcake recipe
- Easy recipe. These vanilla cupcakes are simple to make in just one bowl.
- Moist and fluffy cupcakes. They are the perfect balance of moist texture (achieved from the almond flour) and fluffiness (achieved from the oat flour and tapioca flour)
- Pure vanilla flavour. Not only do I recommend using a good quality vanilla extract or vanilla bean paste, the toasted oat flour in the flour blend adds to the delicious vanilla flavour.
- Reverse creaming method. This makes the cupcakes so much simpler and quicker.
- No branded all-purpose gluten-free flour. These gluten-free cupcakes have been made with a homemade mix of 3 gluten-free flours which means you are not reliant on one brand.
- Since the flours have been carefully chosen for perfect structure and texure that means no xanthan gum is needed. READ MORE >>> Why I don’t bake with xanthan gum.
More gluten-free cakes perfect for celebrations or birthday parties
- Gluten-Free Birthday Cake
- Gluten-Free Fairy Cakes
- The Best Gluten-Free Vanilla Layer Cake
- Gluten-Free Vanilla Sprinkle Sheet Cake
- Gluten-Free Chocolate Fudge Cake
What is the reverse creaming method?
This alternative technique differs from the usual creaming method where the butter and sugar is beaten together first before adding the dry and wet ingredients.
Instead the order of mixing is reversed, hence the name.
- First add all the dry ingredients together with the butter and mix until the mixture resembles breadcrumbs.
- Then add in the liquid ingredients and mix slowly until the everything is combined and the batter is smooth.
That’s it! It’s amazing how much time is saved mixing the cake batter in this way and it only needs one bowl. Plus it produces a cupcake with the same fine tender crumb but a little denser texture as less air is beaten in. This method is great for layer cakes and cupcakes where you don’t want a domed sponge.
What gluten-free flour is best for cupcakes?
I don’t recommend replacing all-purpose flour for a branded all-purpose gluten-free flour in gluten-free baking. There is no one-brand fits all and a slight variation in the flour blend can create vastly different results.
Instead, to ensure that you achieve the same result as the original recipe this gluten free cupcake mix uses a homemade blend of 3 flours.
Defatted Almond flour. This is an incredible naturally gluten-free flour which is packed with protein so gives a great structure, texture and flavour to your bake. However just almond flour cupcakes can be a little dense and overly almond flavoured so it works really well to lighten the mix with a couple of other flours to create the perfect texture. This is different to blanched ground almonds or regular almond flour. If you want to know what exactly you are looking for then check out this post >>>Is Almond Flour The Same As Ground Almonds.
Oat flour. This wholegrain flour has a mellow toasty buttery flavour which is a perfect flavour vibe for our vanilla cupcakes and gives a light fluffy texture to our sponge.
Tapioca starch. (tapioca flour) This starchy flour is a light and delicate flour so lightens the cupcakes considerably adding to its fluffy texture. It’s also great binder so the ingredients will hold well with good structure. Plus it also gives our gf cupcakes a lovely golden colour.
Flour Substitutions
If you can’t have oats then you can substitute with sorghum flour.
You can use arrowroot powder instead of tapioca starch.
To make life super easy if you have a batch of my Homemade Gluten-Free Flour Blend to hand then you can swap out the defatted almond flour, oat flour and tapioca starch for the same amount of this gluten-free mix which is nut-free and perfect for all sponge and layer cakes and works amazingly in this gluten-free vanilla cupcakes recipe.
Ingredients needed (cupcakes)
- Butter. Unsalted is the best choice here.
- Caster sugar. It’s a fine white baking sugar. If you can only get hold of granulated sugar you can grind more finely in the food processor before you use it in the recipe.
- Defatted Almond flour. This recipe is made with defatted almond flour which is different to blanched ground almonds or regular almond flour.
- Oat flour. Make sure the flour is certified gluten-free.
- Tapioca starch. Can also be labelled tapioca flour.
- Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
- Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
- Milk. Use whole milk or a plant based milk if you are making dairy-free.
- Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell).
- Vanilla extract. Use a good quality extract, I like Nilsen Massey.
How to make the best gluten-free cupcakes
For full recipe instructions go to the recipe card at the end of this post.
Whisk together the flours, sugar, baking powder, salt. Add the butter with the mixer of low speed until the ingredients form a breadcrumb like mixture.
Pour the milk, eggs and vanilla extract into the bowl then mix on low until the ingredients are well combined and the cupcake batter is smooth and creamy.
Use a cookie dough scoop to fill 12 cupcake liners (fit in a 12 hole muffin tin) equally with the cupcake mixture.
Bake for 25 minutes.
Expert Tips
Cube the butter as soon as you take it out of the fridge then leave for at least an hour to reach room temperature (depending on the natural heat in your kitchen). The butter should be at a cool room temperature, not melted or too soft.
When you are first mixing the dry ingredients place a tea towel over the mixing bowl as they can fly up and out of the bowl before being incorporated with the butter.
This recipe uses cupcake liners which are H 1.5" (3.8cm) x W 2" (5.1cm) .
Don’t overfill your paper liners. It’s hard to do with this recipe as it produces exactly the right amount of cupcake batter for 12 cupcakes. They need to be ⅔ full.
Use a trigger cookie dough/ice cream scoop to fill each cupcake liner. It makes it so easy.
As soon as you remove the cupcakes from the oven then take them out of the muffin tin and rest on a cooling rack. This stops the cupcakes from baking in any residual heat from the tin.
Easy buttercream frosting recipe for cupcakes
Vanilla cupcakes are a fun and easy crowd pleaser. I prefer to use a classic vanilla buttercream (an American buttercream frosting if you’re in the US) to match that simplicity. There are few ingredients, it has a light and buttery flavour that is perfect for our cupcakes and takes 5 minutes to whip up.
Alternative flavours
Just because you are baking vanilla cupcakes doesn't mean the buttercream has to follow suit. A chocolate frosting or cream cheese frosting are also super delicious with these cupcakes.
Vanilla buttercream ingredients
- Butter. Unsalted is the best choice here. Make sure it is good quality with a high fat content and it must be at room temperature.
- Icing sugar. (powdered sugar).
- Milk. You just need a splash. Whole milk is best.
- Vanilla extract. You must use a good quality extract for buttercream, I like Nilsen Massey.
- Salt. It makes a real difference adding salt to your buttercream. I like to use kosher.
How to make the vanilla buttercream
For full recipe instructions go to the recipe card at the end of this post.
In a mixing bowl beat together the butter and icing sugar on low speed until well combined, light and pale in colour. It can take 3-4 minutes.
Add the milk, vanilla extract and salt and mix again for a further minute just so the flavours are nicely incorporated.
Use a piping bag fitted with a piping tip or a simple palette knife to apply the buttercream to the cooled cupcakes.
Buttercream Tips
Since this is just a small batch of gluten-free cupcakes it works perfectly well to make the buttercream in a large mixing bowl with an electric hand beater rather than a stand mixer. I find that this keeps the icing from being overly whipped with no great air bubbles which makes it easier to pipe on the cupcakes and keep a smoother look.
Adding that extra splash of milk makes all the difference so your buttercream is ultra creamy.
Buttercream cupcake decorating ideas
There is so much you can do to enhance the look of your gluten-free vanilla cupcakes and alter their appearance every time you make them.
- Piping tips. Just change the piping tip and your cupcakes will look vastly different. I used a 1M open star tip for the photos here. How to Pipe a Cupcake Swirl.
- Just use a palette knife. Or skip the piping tip and bag entirely and use a palette knife to apply your buttercream to the top of each cupcake. A little more practice is required here to master the technique. How to do a Magnolia Bakery Swirl.
- Sprinkles. So easy to add a touch of fun to your cupcake design. Check they are gluten-free though.
- Food colouring. Just a few drops added to your buttercream and you can create a dazzling array of pink, yellow, blue or green cupcakes. Check its gluten-free and try and use colouring gel or paste which doesn’t alter the texture of your buttercream.
- Berries. A natural way to decorate your cupcakes which also adds flavour. You can mix up which berries (or other fruit) you use depending on the season.
Cupcake filling – adding flavour
You also have the option of removing a little sponge out of the centre of a cupcake prior to frosting (an apple corer is great for this believe it or not) and filling with homemade jam or lemon curd. Then place the cored out sponge middle back on top. It makes a lovely surprise flavour filling.
FAQ
These gluten-free vanilla cupcakes are best eaten within 48 hours of baking. They are very moist so store at a cool room temperature in an airtight container (preferably not plastic as the cakes might start to pull away from the cases).
You can freeze the cake frosted or unfrosted. They are easier to store without the buttercream though as they take up less space. Flash freeze the cupcakes in a single layer in the freezer on a baking sheet for at least 8 hours then transfer to a ziplock bag or airtight container to freeze long term. They can be frozen for up to 3 months.
Thaw at room temperature for 6-8 hours before frosting.
Swap the whole milk in both the vanilla cupcake recipe and the vanilla buttercream recipe to coconut milk or your favourite plant-based milk.
Swap the butter for your favourite vegan butter.
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Perfectly Moist Gluten-Free Vanilla Cupcakes (one bowl)
Ingredients
- 100 g unsalted butter
- 200 g caster sugar
- 120 g defatted almond flour
- 60 g oat flour
- 60 g tapioca flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 120 ml whole milk
- 2 teaspoons vanilla extract
- 2 eggs - medium
Vanilla Buttercream
- 250 g unsalted butter
- 350 g icing sugar
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4/350°F and fill a 12 hole muffin tin with cupcake liners.
- In a large mixing bowl, using an electric hand mixer (or stand mixer) beat together the sugar, butter, almond flour, oat flour, tapioca flour, baking powder and salt until the mixture resembles fine breadcrumbs.
- Add the milk, eggs and vanilla extract, beating on a low speed until the mixture is smooth.
- Divide the cake mixture between the 12 cupcake liners and bake for 25 minutes or until an inserted cocktail stick comes out clean.
- Remove the cupcakes immediately from the muffin tin and cool on a wire cooling rack completely before frosting.
Vanilla Buttercream
- In a mixing bowl beat together the butter and icing sugar (powdered sugar) with an electric mixer on low speed until well combined, light and pale in colour. It can take 3-4 minutes. You can also use a stand mixer.
- Add the milk, vanilla extract and salt and mix again for a further minute just so the flavours are nicely incorporated.
- Colour your buttercream using a high quality food colouring if you like and then frost your vanilla cupcakes using a palette knife or a piping bag fitted with a tip. Then decorate with berries or gluten-free sprinkles.
Notes
- Defatted Almond flour. This is different to regular almond flour and can be trickier to get hold of. If you can't find it or you are allergic to nuts then I suggest swapping the total amount of flour (almond flour, oat flour and tapioca flour) for my Homemade Gluten-Free Flour Blend which is nut free.
- Oat flour. You can substitute for sorghum flour.
- Tapioca starch. You can substitute for arrowroot flour.
- This recipe uses cupcake liners which are H 1.5" (3.8cm) x W 2" (5.1cm) .
- Don’t overfill your cupcake cases. It’s hard to do with this recipe as it produces exactly the right amount of cake mixture for 12 cupcakes. They need to be ⅔ full.
- Use a cookie dough/ice cream trigger scoop to fill your cupcake liners.
- As soon as you remove the cupcakes from the oven then take them out of the muffin tin and rest on a cooling rack.
Any suggestions on how to convert to lemon cupcakes instead of vanilla? Or would it work?
If you want to turn a vanilla cupcake into a lemon one, the easiest thing to do is swap the vanilla extract for the zest of 1–2 lemons. It gives a lovely fresh lemon flavour without changing the texture of the cupcake. For the buttercream, you can do the same—just beat in the zest of a lemon to give it that bright, citrusy lift. If you want a stronger lemon flavour, it’s worth having a look at my homemade lemon powder which gives a deep lemon flavour. A bit more involved obviously so it's just something to experiment with if you have the time.