How to Make Gluten Free Vanilla Cupcakes

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This is my favorite vanilla cupcake recipe that I made gluten free. You would never know that they’re gluten free and all I did was change the flour to gluten free flour!

I really like the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour because you can substitute it 1 for 1 with your all purpose flour. It has an ingredient called xanthan gum, which helps your baking rise and your result be almost the same or the same as your gluten flour recipes.

I often see gluten free recipes use their own combination of flours and add xanthan gum to that mix. So, if you’re using a gluten free flour that doesn’t have it and your baking isn’t rising or isn’t as light and fluffy as you’d like, then try adding some next time.

Vanilla Cupcakes (makes 24 standard cupcakes):
2 1/4 cups gluten-free flour
1 1/2 cups sugar
3/4 cup vegetable shortening
3/4 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs

– Preheat oven to 350ºF/180ºC.
– Place cupcake cases in pan.
– Measure all ingredients into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Scoop batter into prepared cupcake pans.
– Bake for about 15-25 minutes or until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

If you want to add icing, this is an easy buttercream icing.

Vanilla Buttercream Icing:
1 cup vegetable shortening or butter
4 cups icing sugar
1 teaspoon vanilla extract
7-8 teaspoons water or milk
– Place vegetable shortening/butter, icing sugar, vanilla and 7 teaspoons of water into the food processor. Mix until icing is spreading consistency and add more water if needed.

Product links:

Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour –
Xanthan Gum –
KitchenAid Mixer 6 qt. –
KitchenAid Flex-Edge Beater –
Wilton Cupcake Pan –
Cookie Scoop –

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Edward Gioeli says:

Can you switch out the shorting for butter?

Jocelyn Murzycki says:

what size cake pan if you were doing cup cakes?

Jennifer Stenberg says:

Thanks for the video, the cupcakes look amazing! I think I’m going to just switch out butter for the shortening. That should work, right? Have you tried this swap with this recipe?

Tammie Charlston Allen says:

Can you use oil instead of shortening

Erica Choice says:

Hi, did you use the Xanthan Gum? I dont show it in your recipe but I see it on the under the product list

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