Gluten Free Vanilla Cupcakes are the best dessert for birthdays, classroom parties, or any occasion that calls for cake! Dairy-free.
Created with a gluten-free flour blend and flavored with vanilla extract, these dairy free cupcakes are a celiac safe dessert that is also kid-approved. We top with Dairy Free Frosting and sprinkles for a delicious final touch!
For more gluten free desserts, our Smore Charcuterie Board, Gluten Free Rice Krispy Treats, Gluten Free Edible Cookie Dough and Gluten Free Cookie Cake are always guest favorites!
Table of Contents
Gluten Free Flour
Selecting a gluten free flour blend can be overwhelming at first as there are so many options. Our recommendation is trialing a variety of brands until you find your preference.
For this recipe, we prefer to bake with Cup4Cup gluten-free flour blend. It creates cupcakes with a desirable flavor, texture and consistency – what more could you ask for!
You may experience different results if baking with a different brand as not all gluten free blends are created equal.
To get started on gluten-free cupcakes from scratch, gather the equipment and ingredients then follow the step-by-step instructions below.
Equipment
- stand mixer or handheld mixer and bowl
- spatula
- measuring cups and spoons
- muffin tin with liners
- sifter or fine mesh strainer
- medium-sized mixing bowl
Ingredients
- 2 cup gluten-free flour tested with Cup 4 Cup
- 1/4 cup plus 2 tablespoons cornstarch ✅
- 2 teaspoons baking powder ✅
- 2 teaspoons cream of tartar ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup shortening
- 6 large egg whites, room temperature
- 1 tablespoon clear vanilla extract (or almond extract) ✅
- 1 1/3 cups soy milk, room temperature ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Cupcakes
Preheat the oven to 400°F and place the muffin liners into the pan (or spray with nonstick cooking spray).
Sift together the dry ingredients
To the sifter over a medium-sized mixing bowl add the flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. Set aside.
Cream the sugar and shortening
Add the granulated sugar and shortening to the bowl of the mixer. Blend for 2-3 minutes or until light and fluffy.
Add the eggs and vanilla
To the sugar and shortening mixture, add the vanilla and one egg white at a time. Mix until the egg white is just incorporated, scraping the sides as needed.
Rotate adding the dry ingredients and soy milk
Add 1/3 of the dry ingredients, blending until just incorporated (don’t over mix). Add 1/2 of the soy milk, blending until just incorporated. Repeat ending with the last 1/3 of the flour mixture (over mixing will result in a tough cupcake).
Divide the batter and bake
Using a 1/4 cup measuring cup, divide the batter into the muffin tin. Bake for 5 minutes, then TURN DOWN the oven temperature to 350°F and continue baking for an additional 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Serve
Serve as is or frost with your favorite frosting recipe and sprinkles.
Frequently Asked Questions
Use the spoon and sweep method instead of scooping the measuring into the bag. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.
A single batch will make 24 standard sized cupcakes.
One reason cupcakes sink in the center is if the batter is over mixed (too much air gets incorporated). By mixing only until the ingredients are combined will prevent sunken cupcakes.
How To Freeze Cupcakes
Easily freeze cupcakes to have on hand at home. Anytime we are in a pinch for a dessert, frozen cupcakes are the go-to. Plus, they easily transport and have been a lifesaver to send with my daughter to parties and events that may not have gluten-free options.
Check out these tips to freezing and defrosting gluten-free cupcakes!
- Let cool completely prior to freezing
- Wrap with saran wrap then add to a freezer bag or freezable container
- Squeeze out any excess air from the freezer bag prior to sealing to prevent ice crystals from forming
- Label the freezer bag or container with a date 3 months from the day the cupcakes were baked. Our Freezer Meal Labels are a great resource that are printable
- Freeze with or without frosting
- Defrost in the fridge overnight or at room temperature for 2 hours
Even More Gluten-Free Desserts To Try
- Dairy Free Brownies
- Dairy Free Rice Pudding
- Gluten-Free Apple Cake
- Gluten Free White Cake Recipe
- Mini Flourless Chocolate Cake
- Gluten Free Peanut Butter Cookies
- Gluten Free Peanut Butter Blossoms
- Gluten-Free Blackberry Cobbler
- Gluten Free Gingerbread Cookies
- Gluten Free Graham Cracker Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Gluten Free Vanilla Cupcakes
Equipment
- stand mixer or handheld mixer and bowl
- muffin tin with liners
- sifter or fine mesh strainer
Ingredients
- 2 cup gluten-free flour tested with Cup 4 Cup
- 1/4 cup plus 2 tablespoons cornstarch ✅
- 2 teaspoons baking powder ✅
- 2 teaspoons cream of tartar ✅
- 1/2 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup shortening
- 6 large egg whites, room temperature
- 1 tablespoon clear vanilla extract (or almond extract) ✅
- 1 1/3 cups soy milk, room temperature ✅
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 400°F and place the muffin liners into the pan (or spray with nonstick cooking spray ✅).
- Sift together the dry ingredients. To the sifter over a medium-sized mixing bowl add the flour, cornstarch, baking powder, cream of tartar, baking soda, and salt. Set aside.2 cup gluten-free flour, 1/4 cup plus 2 tablespoons cornstarch, 2 teaspoons baking powder, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- ⭐️Cream the sugar and shortening. Add the granulated sugar and shortening to the bowl of the mixer. Blend for 2-3 minutes or until light and fluffy.1 1/2 cups granulated sugar, 3/4 cup shortening
- ⭐️Add the eggs and vanilla. To the sugar and shortening mixture, add the vanilla and one egg white at a time. Mix until the egg white is just incorporated, scraping the sides as needed.1 tablespoon clear vanilla extract (or almond extract), 6 large egg whites, room temperature
- ⭐️Rotate adding the dry ingredients and soy milk. Add 1/3 of the dry ingredients, blending until just incorporated (don't over mix). Add 1/2 of the soy milk, blending until just incorporated. Repeat ending with the last 1/3 of the flour mixture (over mixing will result in a tough cupcake).1 1/3 cups soy milk, room temperature
- ⭐️Divide the batter and bake. Using a 1/4 cup measuring cup, divide the batter into the muffin tin. Bake for 5 minutes, then TURN DOWN the oven temperature to 350°F and continue baking for an additional 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Serve. Serve as is or frost with your favorite frosting recipe and sprinkles.
Notes
- Let cool completely prior to freezing
- Wrap with saran wrap then add to a freezer bag or freezable container
- Squeeze out any excess air from the freezer bag prior to sealing to prevent ice crystals from forming
- Label the freezer bag or container with a date 3 months from the day the cupcakes were baked. Our Freezer Meal Labels are a great resource that are printable
- Freeze with or without frosting
- Defrost in the fridge overnight or at room temperature for 2 hours
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