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Gluten Free Vanilla Cupcakes
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4.86 from 7 votes

Gluten Free Perfectly Vanilla Vegan Cupcakes

Cupcakes are so fun and delicious, but for gluten free folks, a tasty cupcake can be tough to find. This is why I created a version of gluten free perfectly vanilla vegan cupcakes for all to enjoy!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: plant based, vegan
Keyword: Gluten-Free Vanilla Cupcakes, Vegan Vanilla Cupcakes
Servings: 15 -18 cupcakes


Gluten Free Perfectly Vanilla Vegan Cupcakes

  • 1 c. dairy-free milk such as almond, cashew or soy (237 ml)
  • 1 Tbsp. apple cider vinegar or white distilled vinegar (15 ml)
  • 1 Tbsp. + 1 tsp. vanilla extract
  • 1/4 c. canola oil or other neutral flavored oil (59 ml)
  • 1/4 c. extra virgin olive oil (59 ml)
  • 1 3/4 c. gluten-free all-purpose flour (280 g)
  • 1 c. granulated sugar (230 g)
  • 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. xanthan gum Note: omit if your gluten-free flour blend already contains it.

Classic White Frosting

  • 1 c. non-hydrogenated vegetable shortening (153 g)
  • 3 c. powdered sugar (390 g)
  • 3 Tbsp. dairy-free milk such as almond, cashew or soy (45 ml)
  • A scant 1/4 tsp. salt
  • 1/2 tsp. white vanilla powder, optional (I use Cook's brand)


  • First, preheat your oven to 350°F/177°C.  Then, line 18 spots in two cupcake tins with paper liners (you may not need them all.)
  • In a small bowl, combine the wet ingredients: almond milk, apple cider vinegar, vanilla extract, and oils.  Set this aside for now. You may notice the milk will start to curdle, but don't worry! It's suppose to.
  • In a separate medium-sized bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt, and xanthan gum. Stir well.
  • Slowly add the wet ingredients to the dry ingredients while stirring.  Make sure all flour is scraped from the sides and bottom of the bowl.  Do your best to break up any large flour clumps in the batter with your spoon. The small clumps, however, will likely dissipate during baking.
  • Spoon the batter into the cupcake liners just until they are about 1/2 - 2/3 full. (I use a retractable ice cream scoop for this job!) Filling them any higher than this could lead to mega rising and spilling over the sides during baking, which then leads to not-so-pretty (aka "Fugly") cupcakes!  It's always best to play it safe.
  • Bake in your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean with no batter. Allow them to sit in the tin for 5 minutes before carefully transferring them to a cooling rack.
  • Cool completely before frosting, about 1 1/2 - 2 hours.  In the meantime, enjoy the glorious smell of freshly baked cupcakes that has surely permeated your home!

Classic White Frosting

  • Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
  • Then, add half of the powdered sugar and half of the almond milk and mix for another 30 seconds.
  • Next, add the salt and remaining sugar and almond milk.  Mix again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar.  For slightly thinner frosting, add a splash of almond milk - but be careful - a little goes a long way!
  • Frost cupcakes the old fashioned way with a butter knife or offset spatula, or, put your fancy pants on and place the frosting in a pastry bag fitted with a decorating tip!



  • Remember to let your cupcakes cool completely before frosting.
  • Prefer chocolate frosting instead? Try frosting these with my Creamy Vegan Chocolate Frosting!
  • If you're looking for an even more festive cupcake, add some colorful vegan sprinkles to your batter to make funfetti cupcakes! I use Quality Sprinkles brand sprinkles, which can be found on Amazon.com. They are naturally vegan but still offer nice, bright colors!
  • Baking for a big crowd? Try doubling this recipe!
  • And for a version of vegan vanilla cupcakes that are made with regular all-purpose flour, and NOT gluten-free, please click HERE.