Gluten-Free Vegan Vanilla Cupcakes (Allergy-Free)

Published: Aug 28, 2017 · Modified: Jun 4, 2025 by Rebecca Pytell · This post may contain affiliate links.

The best Gluten-Free Vegan Vanilla Cupcakes are easy to make and allergy-free! Light, moist, and fluffy eggless vanilla cupcakes, made with 8 simple ingredients in one bowl, and topped with dairy-free buttercream frosting! This delicious homemade recipe is a staple for birthdays and special occasions when you need a quick and classic treat for everyone to enjoy!

One of the most frequent recipe requests I get from celiacs and food allergy families is for a simple, no-fuss vanilla cupcake recipe. Nothing fancy, just a go-to recipe for birthdays, holidays, and celebrations. Something that can easily be customized to fit any party theme or occasion, but most importantly, EASY, delicious, and no-fail. Over the years, I've refined this classic gluten-free vegan vanilla cupcakes recipe to be the best eggless and allergy-friendly recipe out there! No fancy ingredients needed, one-bowl, and even the option of making them sugar-free!

Why You'll Love This Gluten-Free Vegan Vanilla Cupcake Recipe

This vanilla cupcake recipe was first published in 2017, but I've tweaked and retested the recipe so many times to make it the best! It's still healthy, gluten-free, vegan, and allergy-free, but the cupcakes are moister, fluffier, and standardized so you'll always get a perfect dozen! No egg replacement is needed, and you can still make them sugar-free by using Swerve or another granulated sugar replacement. Of course, this from-scratch vegan vanilla cupcake recipe is:

Gluten-Free
Vegan & Vegetarian
Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Fish-Free, Shellfish-Free, Corn-Free, Coconut-Free)
Optionally Sugar-Free
Kid-Friendly & Customizable
Quick & Easy, Made in One-Bowl
Simple, Make-Ahead, & Freezer-Friendly
Classic Birthday Treat or Homemade Dessert For Any Occasion

Ingredients For Gluten-Free Vegan Vanilla Cupcakes

Gluten-Free All-Purpose Flour + Starch: Whatever all-purpose gluten-free flour you have on hand is perfect, but the secret is adding a tablespoon of cornstarch (or arrowroot starch). The starch makes the flour light and fluffy like cake flour!
Granulated Sugar: You can keep these cupcakes sugar-free by using granulated sugar-free sweetener, like Swerve, or whichever type of white sugar you prefer.
Baking Powder + Baking Soda + Salt: For fluffiness, leavening, and the perfect amount of air pockets when reacting to the acidic vegan buttermilk. This is key for bakery-style cupcakes at home!
Vegan Buttermilk: Plain unsweetened non-dairy milk plus a tablespoon of white vinegar (cider vinegar or lemon juice works too) mixed together and left to sit for 5 minutes before adding to the cupcake batter.
Oil: A neutral flavor oil will keep these gluten-free vanilla cupcakes super moist throughout. Gluten-free flours also need extra moisture, and since these cupcakes are eggless, the oil helps bind and hold the cake together. They won't stick to your cupcake liners either!
Vanilla Extract: Lots of vanilla extract! These are vanilla cupcakes and we want the vanilla flavor to shine!

How To Make Gluten-Free Vanilla Cupcakes

In a large mixing bowl, whisk together your dry ingredients.
Add the vegan buttermilk, oil, and vanilla, and mix the cupcake batter smooth until there's no visible flour.

Line a standard 12-count cupcake tin with cupcake liners and fill each hole with about 3 heaping tablespoons of batter (about ¾ full) for 12 cupcakes.
Bake the cupcakes in the oven for about 20 minutes until the tops are golden and a toothpick inserted into the center comes out mostly clean.

Allow the vanilla cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.
Once cooled completely to room temperature, frost the cupcakes with your choice of vegan frosting.

Recipe Tips & Tricks

Whisking the dry ingredients thoroughly before adding the wet ensures your cupcakes will remain light and airy without overmixing the wet batter.
Rant Incoming: Gluten-free baking always needs more liquid and moisture, regardless of whether it's vegan. So this recipe is specifically written for gluten-free and vegan cupcakes. It is tested this way for these specific requirements. Don't fall for vegan recipes telling you you can simply swap in gluten-free flour, and don't fall for gluten-free recipes telling you to simply swap the eggs with egg replaces like flax.
For a deep and intense vanilla flavor, add ½ to 1 teaspoon of vanilla bean paste.
If you're still worried the cake will stick to the cupcake liners, you can squirt some non-stick spray into the liner before adding the wet cupcake batter.
Don't frost warm cupcakes! Make sure you allow the cupcakes to completely cool, otherwise the frosting will melt and slide off. I suggest cooling them overnight.

How To Store Vegan Vanilla Cupcakes

You can bake your cupcakes ahead of time and store them unfrosted at room temperature in a closed container for 2-3 days. Once you frost the cupcakes, if you use my homemade vegan buttercream frosting, you'll need to store them in the fridge to prevent spoilage. Leftover frosted cupcakes are best if eaten within 1 week when stored in the fridge. Allow the cupcakes to sit out of the fridge for a few minutes before serving for best flavor.

Can You Freeze Vanilla Cupcakes?

Once your cupcakes have cooled, you can freeze unfrosted cupcakes by freezing them flat on a baking sheet until solid before transferring them to a Ziplock storage bag or container. If you want to freeze frosted vanilla cupcakes, freeze them in a single layer in a storage container to keep the frosting presentable. Thaw the cupcakes in a single layer at room temperature for a few hours before frosting the unfrosted or serving the pre-frosted. Use frozen cupcakes within 3-4 months for best quality.

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