Gluten Free Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

These cupcakes bake up soft, moist, and perfectly domed, thanks to a simple batter built on applesauce, a splash of vinegar, and vanilla for that classic bakery-style flavor. The crumb stays tender without any dense or gummy texture, so each bite feels light rather than heavy. On top, a billowy swirl of vanilla buttercream adds just the right amount of sweetness, whipped until fluffy and spreadable. A scattering of sprinkles turns them into an easy option for birthdays, potlucks, or just an afternoon treat. This is a solid pick for a gluten free dessert table, and the straightforward mix-and-bake method means you don't need any special equipment beyond a muffin tin and a mixer. Once frosted, they hold their shape beautifully, making them easy to transport and share.

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce
½ cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tbsp white vinegar
2 tsp vanilla extract

For the frosting

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
3 tbsp whole milk
1 tsp vanilla extract
1 pinch salt

For serving

sprinkles, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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