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Gluten Free Vanilla Cupcakes

This gluten free vanilla cupcakes recipe is perfect for any celebration year round!


Vanilla cupcakes are a staple in our house. Between my daughter’s kindergarten last minute school celebrations and the kids birthday parties, we need to have a homemade cupcake on hand almost every week. Add my son to the mix now that he’s started preschool, and many weeks we need two.

The need for home baked gluten free cupcakes was overwhelming in the beginning. Most of the time I would have 24-48 hour heads up, but there were several times that I would find out about an in-school celebration the night before or a few hours before and have to run out to the grocery store to buy the ingredients.


Well, that got old really fast and so did all of the extra cupcakes that would go to waste because we weren’t going to eat a whole batch. So, I decided to see if the cupcakes would tolerate freezing and defrosting and they did great!!! I was so excited because I knew that this meant I could make a dozen and freeze the leftovers so that I would be prepared when the next surprise celebration came along.

Our go-to gluten free vanilla cupcakes recipe is both gluten free and dairy free to suit our family’s dietary needs. It is light and fluffy with just a touch of moisture and it’s so delicious! Plus, it has much less sugar than most cupcake recipes call for, and my kids do not miss the extra sugar. We just love making them for all kinds of occasions and we’re so excited to share the recipe with you.

Gluten Free Vanilla Cupcakes

This recipe is gluten free and dairy free. It makes 18 cupcakes. 

dairy free vanilla cupcakes


  1. 2.5 cups gluten free multi-purpose flour
  2. 3 eggs, room temperature
  3. 3/4 cups sugar
  4. 3/4 cups coconut cream
  5. 1/2 cup coconut milk or coconut water
  6. 1/2 cup palm oil shortening
  7. 1 tbsp vanilla
  8. 1 tbsp baking powder
  9. 1/2 tsp salt


  1. Preheat your oven to 350 degrees.
  2. Mix your dry ingredients together in a bowl and set aside.
  3. Add the sugar and shortening to a mixer and mix on low until well combined
  4. Add your eggs to the mixer and mix until smooth
  5. Next add your coconut cream and milk/water.
  6. Add your vanilla.
  7. Add your dry ingredients, one cup at a time and mix on medium until well combined.
  8. Pour or spoon your cupcake batter into a cupcake pan so that it’s 3/4 full. If you’re not using cupcake liners, add some coconut oil or nonstick spray to keep the cupcakes from sticking to the pan.
  9. Bake for 15-18 minutes. When a toothpick comes out clean they’re finished cooking.
  10. Let them cool completely.
  11. Top with your favorite frosting and Enjoy!

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