Gluten-Free Vanilla Cupcakes

Gluten-free Vanilla Cupcakes (using our GF Cupcake Baking Mix)

Prep time

15 min

Cook time

18-20 min






United States


Gluten Free Cupcake Mix

½ c. butter (room temp) or oil

3 egg whites

2/3 c. buttermilk, sour cream, or milk

1 T. vanilla

DIRECTIONS for Gluten-Free Vanilla Cupcakes


1. Pre-heat oven to 350 degrees

2. Place cupcake liners or grease baking pans with non-stick spray

3. Separate egg whites

3. Gather equipment:

  • mixer with paddle attachment
  • liquid measuring cup
  • measuring cups & spoons
  • off-set spatula or piping bags
  • cupcake liners, 9×13 baking pan OR (2) 8" round pans. My favorite is Fat Daddio's


1. Beat together butter and egg whites.

2. Pour bag in mixer.

3. Add buttermilk and vanilla and mix well.

4. Let batter rest for 5 minutes and mix again to fully hydrate gluten-free flour.

5. Scoop batter into cupcake liners 2/3 full.


Bake at 350 for 15-18 minutes. Let cupcakes cool and then frost and decorate. Store in container and keep on counter 1-2 days or in refrigerator for 3-5 days. 

VANILLA BUTTERCREAM for Gluten-Free Vanilla Cupcakes


  • 1 c. butter (room temp)
  • 3 c. powdered sugar
  • 1 T. meringue powder (optional but it makes frosting light & fluffy)
  • 2 T. cream or milk
  • 1 T. vanilla

How to make:

1. Beat butter until light in color. 

2. Add powdered sugar, meringue powder, cream and vanilla

3. Mix on medium speed until fluffy (about 5 minutes) 


  • You can use room temp butter or oil, or a combination of both. I recommend using canola oil since it will provide neutral flavor to the cupcake.
  • Buttermilk yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c. 
  • If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the batter ahead of time and place in the fridge and scoop batter when needed.
  • Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.



  • In place of the buttermilk, use unsweetened oat, coconut or almond milk
  • Use canola oil instead of butter
  • To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda

For more Vintage Baked Modern gluten-free baking mix recipes click here

More gluten-free cupcake recipes:

Gluten-Free Chocolate Cupcakes

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