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Easy Gluten-Free Vanilla Cupcakes from Scratch

How to make bakery style gluten-free vanilla cupcakes from scratch. Easy recipe for moist, fluffy cupcakes you can mix up in a jiffy.
5 from 1 vote
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 24
Calories: 451kcal
Author: Mel Lockcuff






  • Pre-heat your oven to 350ºF and fill your muffin tin with cupcake liners.
  • Whisk together flour, xanthan gum, baking powder, soda, and salt. Set aside.
  • In a large bowl, beat the eggs well; add the sugar, and continue beating for about 30 seconds.
  • Add oil and vanilla extract, beating until well combined.
  • Gradually add the dry ingredients, alternating with buttermilk, beating until everything is thoroughly combined. The resulting batter will be thin.
  • Pour the batter into the cupcake liners, one by one, until they're about 2/3 of the way full.
  • Bake for about 12-14 minutes at 350ºF, until a toothpick or cake tester inserted into the center of a cupcake comes out clean.
  • Remove from the oven, and let cool completely on a wire rack before frosting and/or decorating.


  • In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes.
  • In a separate bowl, mix vanilla extract and milk (or cream) together.
  • Gradually add powdered sugar, alternating with a couple tablespoons of milk until a desired consistency is reached.

Rose Decoration

  • Tint the frosting to any color you like.
  • Fit a decorator bag with a #1M decorating tip.
  • Beginning on the right side of the cupcake, swirl frosting in a counter clock wise motion to create the rose. That's it!


*I make this recipe with Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results. Keep in mind, different gluten-free flours can give different results.
*Some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give the muffins a soapy flavor.
*If you don't have any buttermilk on hand, you can make a 1:1 substitute by whisking vinegar and milk together. Use 1 tablespoon of vinegar per 1 cup of milk, and be sure to let it sit for 5-10 minutes, allowing it to curdle before using.
How should I store them, and how long will they last?
Seeing as these cupcakes use a buttercream frosting, they're best stored in an airtight container in the refrigerator, and it's best to eat them within 2 days; being gluten-free, they won't last as long as regular cupcakes.
Can I make these muffins dairy-free?
Yes, just substitute non-dairy for any dairy containing ingredients. For example, instead of butter, you can substitute with coconut oil or another acceptable dairy-free oil. Instead of buttermilk, you can substitute a dairy-free milk, like unsweetened almond milksoy milk, or oat milk; to make a 1:1 buttermilk substitute, simply add 1 tablespoon of vinegar per 1 cup of dairy-free milk, allowing it to set for 5-10 minutes afterward.


Calories: 451kcal | Carbohydrates: 64g | Protein: 1g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 204mg | Potassium: 24mg | Fiber: 1g | Sugar: 52g | Vitamin A: 147IU | Calcium: 42mg | Iron: 1mg
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