There’s something special about a simple vanilla cupcake. It’s the kind of treat that feels timeless — soft, tender, and just sweet enough to make an ordinary day feel like a celebration. These Gluten-Free Vanilla Cupcakes capture all the charm of the classic you grew up with — delicate crumb, buttery flavor, and a swirl of vanilla bean frosting that’s whipped to perfection.

Whether you’re baking for a birthday, a shower, or just because the kitchen feels a little cozier with something sweet in the oven, these cupcakes are the perfect recipe to keep close. They’re made entirely from scratch, but the method is wonderfully simple — no fuss, just pure vanilla goodness!

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Why You’ll Love This Recipe

Light and fluffy crum
The combination of gluten-free 1:1 flour, cornstarch, and sour cream creates cupcakes that are tender and moist with just the right structure.

Pure vanilla flavor
Vanilla bean paste adds a rich, fragrant warmth that shines through in every bite.

Simple to make
With straightforward ingredients and a few easy mixing steps, these cupcakes are ideal for both beginner and seasoned bakers.

Perfect for any occasion
Dress them up with pastel sprinkles or keep them simple and elegant — they’re lovely either way!

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Ingredient Notes 

Gluten-Free Flour:
Use a high quality 1:1 gluten-free baking flour that includes xanthan gum. It helps the cupcakes bake up light and soft!

Cornstarch:
Adding a small amount of cornstarch lightens the texture of the flour blend for a more tender crumb.

Butter + Oil:
Using a combination of butter and oil gives the cupcakes a balanced texture — rich flavor from the butter and lasting moisture from the oil.

Sour Cream & Whole Milk:
The combination of sour cream and milk adds both moisture and richness for an extra tender crumb.  I recommend using full-fat versions of both to achieve the best texture and flavor.

Vanilla Bean Paste:
Vanilla bean paste is the star of the show! It gives the cupcakes (and frosting) that signature speckled look and that nostalgic vanilla flavor.

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How to Make Gluten-Free Vanilla Cupcakes

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Combine the gluten-free 1:1 flour, sugar, cornstarch, baking powder, baking soda, and salt in a large mixing bowl and whisk together.

Step 2: Sprinkle the cubed butter on top of the dry ingredients and beat together until the mixture resembles coarse bread crumbs.

Step 3: Add the oil and mix on low to combine.

Step 4: Add the egg, sour cream, milk, and vanilla bean paste and mix on low until combined.  Then increase the mixer to high until the batter is mostly smooth.

Step 5: Fill each cupcake liner ⅔ full and bake on the center rack of the oven at 325F for 18-22 minutes.  Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.

Step 6: Use an eclectic hand mixer or stand mixer with the paddle attachment to make the vanilla bean buttercream.

Step 7: Pipe the buttercream on each cupcake and garnish with sprinkles or any other decoration you desire (these cupcakes are so versatile and completely customizable!).

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Recipe Tips

Measure your flour accurately
My number one baking tip (especially for gluten-free recipes) is to measure your flour with a digital kitchen scale! It’s the best way to ensure accuracy and achieve cupcakes that are light, fluffy, and perfectly moist. If you’re using measuring cups, fluff the flour first, spoon it into the cup, and level it off.  Avoid scooping directly from the bag, as this can pack in too much flour and lead to dense or dry cupcakes.

Use room temperature ingredients
For the best texture, bring all your ingredients to room temperature before mixing. Cold ingredients don’t combine as smoothly and can make the batter dense or gummy. Room temperature ingredients blend seamlessly for a soft, even crumb.

Check your oven temperature
Oven temperatures can vary more than you might think, and even a small difference can affect how your cupcakes bake. I always recommend using an oven thermometer to make sure your oven is calibrated correctly. If it runs too hot, your cupcakes may rise too quickly and collapse; too cool, and they can turn out heavy and underbaked. Preheating your oven fully and baking one pan at a time on the center rack will give you the most consistent, even results.

Choose the right pan
Use a light-colored metal cupcake pan for the best results. Dark pans absorb more heat, which can cause the edges of your cupcakes to brown too quickly or bake unevenly. Light pans reflect heat, allowing the cupcakes to rise gently and bake to a soft golden color. If you only have dark pans, try lowering your oven temperature by about 25°F to prevent overbrowning

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Photography by Creating Kaitlin

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