Gluten-Free Vanilla Cupcakes with Icing

Indulge in the perfect sweet treat with these Gluten-Free Vanilla Cupcakes with Icing—light, fluffy, and irresistibly moist. This easy recipe combines gluten-free all-purpose flour with a hint of xanthan gum for structure, while pure vanilla extract infuses each bite with classic, comforting flavor. Topped with a creamy homemade vanilla icing made from softened butter and powdered sugar, these cupcakes are a dream for those seeking a gluten-free dessert that tastes just like the traditional favorite. Ready in under 40 minutes and suitable for both dairy and non-dairy preferences, they’re ideal for birthdays, celebrations, or a simple pick-me-up. Decorate with sprinkles or your favorite toppings for a personalized twist!

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 teaspoons Xanthan gum (omit if your flour blend contains it)
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 0.75 cups Granulated sugar
• 2 items Large eggs, room temperature
• 1.5 teaspoons Pure vanilla extract
• 0.5 cups Milk (dairy or non-dairy, room temperature)
• 1.5 cups Powdered sugar
• 0.25 cups Unsalted butter, softened (for icing)
• 1 teaspoons Pure vanilla extract (for icing)
• 2 tablespoons Milk (dairy or non-dairy, for icing)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9

To make the icing, beat the softened butter in a medium bowl with an electric mixer until creamy. Gradually add the powdered sugar and continue mixing until smooth. Add the vanilla extract and milk, one tablespoon at a time, until the icing reaches a spreadable consistency.

Step 10

Once the cupcakes are completely cool, frost them with the prepared icing using a spatula, piping bag, or your preferred method.

Step 11

Optional: Decorate with sprinkles or toppings of your choice. Serve and enjoy!

Nutrition Facts

Serving size	(959.1g)

Amount per serving	% Daily Value*
Calories	3449.5

Total Fat 157.7g	0%
Saturated Fat 95.4g	0%
Polyunsaturated Fat 0g
Cholesterol 767.0mg	0%
Sodium 1820.0mg	0%
Total Carbohydrate 503.0g	0%
Dietary Fiber 5.3g	0%
Total Sugars 334.6g
Protein 22.9g	0%

Vitamin D 190.0IU	0%
Calcium 307.7mg	0%
Iron 3.3mg	0%
Potassium 413.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 2.6%

Carbs: 57.1%