These simple gluten free vanilla cupcakes are super delicious, light and airy. Top them with your favorite frosting and you have the perfect snack/dessert.

I used a simple and yummy buttercream frosting that is oh so easy to make and pipes onto the cupcakes so well while holding its shape amazingly!


  • 2 ½ cups gluten-free all-purpose baking flour
  • 2/3 cup butter, softened
  • 1 ¼ cups milk
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 ½ teaspoons baking powder
  • ½ teaspoon xanthan gum
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt

For the frosting:

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups confectioners’ sugar
  • 1 to 2 tablespoons milk
  • 2 teaspoons vanilla extract
Gluten-Free Vanilla Cupcakes

Gluten-Free Vanilla Cupcakes


  1. In a large bowl, cream the butter and sugar until light and fluffy.
  2. Then add the eggs, one at a time, beating well after each addition.
  3. Add in the vanilla.
  4. In a separate bowl, mix flour, baking powder, xanthan gum and salt.
  5. Add to creamed mixture alternately with milk, beating well after each addition.
  6. Line 24 muffin cups with paper liners and transfer the batter into each of them to ¾ full.
  7. Bake in a preheated oven at 350° for 15-20 minutes or until a toothpick inserted in center comes out clean.
  8. Allow to rest for 10 minutes before transferring to a cooling rack.

For frosting:

  1. In a large bowl, beat butter, cream cheese, confectioners’ sugar and vanilla until smooth.
  2. Gradually beat in enough milk to achieve desired consistency.
  3. Then frost the cupcakes, serve and enjoy.