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One Dozen Gluten Free Vanilla Cupcakes Recipe

Since I’ve posted my original recipe for Gluten Free Vanilla Cupcakes, I’ve been on a mission to scale it down.

I really wanted to make exactly one dozen gluten free vanilla cupcakes because sometimes I just don’t want to feel like I’m swimming in cupcakes.

You feel me?

Gluten Free Vanilla Cupcakes Photo

Scaling down my recipe wasn’t as easy as just cutting it in half. I spent a bit of time tweaking the amount of sour cream and basically every single ingredient.

Basically, this is an entirely new recipe! But most importantly, they taste amazing (if not better than the original)!

They’re moist, thanks to the sour cream and oil and the flavor of vanilla and butter extract makes them taste like they’re from a bakery.

Gluten Free Vanilla Cupcakes Picture

The great thing about a good gluten free vanilla cupcake recipe is that you can use whichever flavor of frosting is your favorite.

Here, I chose to do a mixture of Vanilla Buttercream and Chocolate Frosting.

Personally, I love the combo of vanilla cupcakes and chocolate frosting. Chocolate and vanilla, it’s truly the best of both worlds!

Gluten Free Vanilla Cupcakes Image

For dairy free, follow the recipe notes for dairy free vanilla cupcakes and stick with my favorite vegan chocolate frosting.

If you like to freeze your gluten free baked goods for optimal freshness, you should know that these cupcakes freeze really well! You can freeze them unfrosted OR frosted.

That’s right, go ahead and frost them before freezing if you like! Just be sure to leave plenty of time for the frosted cupcakes to defrost completely before serving.

Gluten Free Vanilla Cupcakes Pic

Nobody wants to bite into a cupcake only to find it icy in the middle 😉

If you freeze them unfrosted, you can defrost them for 10-15 minutes before adding your frosting or you could frost them while they’re still frozen and let them defrost at room temperature until ready to serve.


Gluten Free Vanilla Cupcakes Photo

One Dozen Gluten Free Vanilla Cupcakes Recipe

Sharon L.
This recipe for One Dozen Gluten Free Vanilla Cupcakes is easy to make and produces a moist cupcake with a tender crumb. There’s even a dairy free option!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Gluten Free
Servings 12 1 cupcakes
Calories 202.28 kcal


  • 1.5 All-Purpose Gluten Free Flour
  • 0.5 Xanthan Gum
  • 1 Granulated Sugar
  • 1.5 Baking Powder
  • 0.5 Fine Sea Salt
  • 1 Egg room temperature
  • 0.5 Sour Cream room temperature
  • 0.5 Milk room temperature
  • 0.33 Avocado Oil
  • 1.5 Pure Vanilla Extract
  • 0.5 Butter Extract


  • Preheat oven to 350°F and line a standard muffin pan with 12 paper liners or spray with non-stick spray.
  • In a medium bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, baking powder, and salt. Set aside
  • In a large bowl, whisk together the egg, sour cream, milk, oil, vanilla extract, and butter extract. Add the dry ingredients and stir to combine.
  • Divide the batter evenly between the 12 muffin cups and bake for 18-22 minutes or until done.
  • Remove from the baking pan and cool completely on a wire rack.
  • When cool, frost with frosting of choice.


Calories: 202.28kcalCarbohydrates: 28.83gProtein: 2.63gFat: 8.5gSaturated Fat: 2.1gSodium: 115.88mgFiber: 0.08gSugar: 17.5g
Keyword Baked, Baking, Cupcakes, Easy, Easy Desserts, Frosting, Gluten Free, Gluten Free Baking, Gluten Free Desserts, Vanilla Cupcakes
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