A classic vanilla cupcake recipe made gluten free and vegan. These gluten free vanilla cupcakes are topped with a rich, decadent chocolate frosting that’s dairy free!
I’ve been working for a while on trying to develop a recipe for delicious gluten free vanilla cupcakes, and I finally came up with a yellow cupcake that we love. When a reader emailed me recently asking about gluten free vanilla cupcakes, I knew it was time to photograph these and get them on the blog.
I know that many of you make cupcakes ahead of time in order to store them in the freezer so that your child has allergy friendly cupcakes ready to go for a birthday party or other special occasion. These are just perfect for any parties or picnics you have planned this summer – they certainly don’t taste any different than “regular” cupcakes. The cupcake is tender and the frosting is rich and decadent.
What type of gluten free flour is best for cupcakes?
I prefer a lighter gluten free flour blend for this recipe – you don’t want these to be too dense. Two store bought brands that would work well are King Arthur Multi-Purpose Gluten Free Flour, and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Both of those brands don’t work for my family’s dietary needs, so I like to use my own gluten free flour blend.
Will this recipe work with coconut flour or almond flour?
I don’t recommend that. Coconut flour and almond flour result in very dense baked goods. They work best when you include an egg in the recipe. Without the eggs, that would result in heavy and dense cupcakes.
Can you freeze these cupcakes?
Yes, these can be frozen. Just store them in a freezer bag or freezer safe container. They should stay fresh in the freezer for up to 3 months.
If you’d rather do a vanilla frosting on these, you can use this easy recipe for dairy free vanilla buttercream. I used a Wilton #1M tip and just piped the frosting on in a simple design. You can frost them in any way that you choose – if you wind up using more frosting, just make up another small batch as needed.
I hope you’ll love these!
These gluten free vanilla cupcakes are:
- tender and light
- rich in flavor
- easy to make
- delicious when topped with chocolate buttercream
- perfect for a birthday party
- free of the top 8 allergens
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Gluten Free Vanilla Cupcakes with Chocolate Frosting
For the cupcakes:
- 1 3/4 cups gluten free flour King Arthur Multi-Purpose Gluten Free Flour would work, as well as my own gluten free flour blend.
- 1 cup organic cane sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold water
- ½ cup organic canola oil
- 2 Tablespoons So Delicious coconut milk vanilla yogurt
- 2½ teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
For the frosting:
- Preheat the oven to 375 degrees. Line a cupcake pan with paper liners.
- Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together.
- Add the water, organic canola oil, yogurt, vanilla extract, and apple cider vinegar.
- Mix by hand until combined.
- Spoon the batter into the cupcake liners, filling about halfway full.
- Bake at 375 degrees for about 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely, then make the frosting.
- Beat the vegan butter spread until fluffy, then sift in some of the powdered sugar and cocoa powder. Alternate adding powdered sugar and cocoa powder and drizzling in a little bit of coconut milk while beating.
- Once you have added all of the powdered sugar, check the consistency. It should be quite thick so that it pipes onto the cupcakes well. If needed, add a little more milk or powdered sugar.
- Spoon the frosting into a piping bag fitted with a #1M tip. Pipe the frosting on the cooled cupcakes.
- Enjoy! Leftover cupcakes should be refrigerated.
These cupcakes will stay fresh in an airtight container for 2-3 days. You could refrigerate them to keep them longer.
You can freeze these cupcakes - store in a freezer safe container or freezer bag. They should stay fresh for about 3 months.
This recipe was originally posted in May 2016. It has been updated.