When it comes to gluten free cake recipes sometimes the simplest recipes are the best – and it doesn’t get much better than my easy gluten free vanilla cupcakes. These are an absolute essential in any gluten free baking repertoire and I can’t believe I haven’t put them on the blog yet! Sweet and fluffy vanilla cupcakes, topped with a vanilla buttercream frosting – these are perfect for parties or birthdays.
My gluten free vanilla cupcakes take things right back to basics. And once you’ve mastered these super easy cakes, you can then start experimenting with different flavours and toppings. They are such a versatile bake and you can whip them up and have them in the oven in less than 10 minutes! It honestly couldn’t get any easier than that.
I had great fun making (many) batches of these to photograph, but honestly it’s the same standard recipe I’ve been making since I was a child baking with my Mum. It’s almost become second nature to me! The only difference is these ones are gluten free!
Easy gluten free cupcakes everyone can make
It wasn’t until a few people asked me for a gluten free cupcake recipe that I realised I hadn’t shared this on my blog yet. Sometimes I think it’s the basic recipes you use ALL the time, which you often forget to share. I’ve made fancy versions, such as my gluten free prosecco cupcakes or my gluten free apple crumble cupcakes.
I’ve even made spooky gluten free monster cupcakes for Halloween! But these are a basic gluten free cupcake recipe ANYONE can make. They’re also fantastic to make with children. Kids will love watching them rise in the oven and then helping to decorate them with the colourful buttercream frosting!
When it comes to the buttercream frosting, I wanted to make my cupcakes extra fun, so I opted for a bright pink colour! You can of course make them any colour you like, or just stick to a classic white buttercream, if you don’t fancy the colourings. I use this Wilton pink food colouring which my friend gifted me when she moved away and it’s lasted me forever! It makes such an amazing vibrant colour and a tiny bit goes a long way.
For the sprinkles I found these ones in Sainsbury’s and they don’t contain any gluten or have and ‘may contain’ warnings. Be aware when you’re choosing your sprinkles that some contain wheat starch so are not gluten free! Make sure you always check the labels.
What equipment will you need to make my gluten free cupcakes?
Don’t worry – you only require the very basics! To make these gluten free vanilla cupcakes you’ll need:
- A 12-hole cupcake tin like this one
- A large mixing bowl – I have the pink version of this Mason Cash bowl and I’m in love with it!
- An electric mixer. You could use a wooden spoon but this makes life a lot easier! This is the one I use! It’s basic, affordable and does the trick!
- Some cupcake cases. I used basic white ones from Tesco but I also LOVE these rainbow ones for a party special occasion!
The ingredients are all store-cupboard essentials, do you don’t have to worry about buying anything fancy. I use a supermarket-own vanilla extract for the flavouring, and I usually use the gluten free self-raising flour from either FREEE or Sainsbury’s. These are both available readily in the supermarket and means you don’t have to buy any complicated or expensive ingredients. I’ve heard really good things about Lidl’s gluten free flour too but haven’t tried this yet!
My gluten free vanilla cupcakes recipe
Let’s get cracking with my gluten free vanilla cupcakes recipe! This recipe makes 12 cupcakes, and it’s SO EASY! Perfect for making with gluten free children!
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For the cupcakes:
- 125 g caster sugar
- 125 g unsalted butter, (softened)
- 2 large eggs
- 125 g self raising gluten free flour
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- 2 tbsp milk
For the buttercream frosting:
- 175 g unsalted butter, (at room temperature)
- 350 g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Pink food colouring
- Rainbow sprinkles, (double check they're gluten free)
- Preheat the oven to 180'C (170'C fan) / Gas 4. Fill a 12-hole baking tin with cupcake cases and set aside while you make the cake batter.
- Add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. (TIP: If the butter is hard, zap it in the microwave for 10-15 seconds before adding it to the mixing bowl to make it easier!)
- Crack the eggs into the mixing bowl and beat again for 30 seconds to combine. Scrape down the sides of the bowl using a spatula.
- Sift in the self-raising gluten free flour and xantham gum, add the milk, and then beat together with the electric whisk until everything is fully combined. You want a fairly thick batter which looks light and fluffy.
- Spoon the mixture evenly between the cupcake cases and then place in the centre of an oven and bake for 20-22 minutes. The cupcakes are done when they are well-risen, golden on top, and a skewer inserted in the middle comes out clean.
- Once cooked, remove from the oven and place on a cooling rack. Cool in the tray for 10 minutes before removing the cakes from the tray to cool completely.
To make the frosting:
- Add the butter, icing sugar, milk and vanilla extract to a large mixing bowl and beat with an electric whisk on a low speed until it becomes a smooth, pale buttercream. (TIP: To avoid an icing-sugar dust cloud I tend to 'mash' the mixture with a fork until it starts to come together, then use the electric whisk).
- Once mixed, add the food colouring as per the instructions and beat again until the colour is well-mixed in. Spoon the mixture into a piping bag (see notes) and, once the cupcakes are completely cool, decorate them with a swirl of buttercream. Finish with sprinkles.
- For the frosting, it's important to use room temperature butter to get the right consistency. If it becomes very soft once beaten (especially likely on a hot day) then place the buttercream in the piping bag and refrigerate for 15-20 minutes until it's an easy consistency to pipe.
- These cupcakes will keep for around 3 days in an air-tight container. You can also freeze the cakes BEFORE frosting and defrost and decorate as desired.
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Nutrition Information:Yield: 12 Serving Size: 1 cupcake
Amount Per Serving: Calories: 389 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 85mg Sodium: 18mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 0g Sugar: 39g Sugar Alcohols: 0g Protein: 3g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free cake recipes on the blog, why not give some of these a try? They’re perfect to satisfy any cake cravings!
- Gluten free chocolate cake recipe
- The best gluten free coffee and walnut cake
- Gluten free lemon drizzle cake
- Gluten free marmalade cake recipe
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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