Vanilla Cupcakes (Gluten free & dairy free)
My simple vanilla cupcake recipe is perfect for beginners, combining an easy and fluffy vanilla sponge with creamy buttercream and topped with sprinkles. They are great for making with kids and something everyone will enjoy! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spreads can sometimes cause the mixture to curdle.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.
Which sprinkles do you use?
Any sprinkles will work however make sure they do not contain any gluten as some do. For this recipe I used the Sainsburys Cake Sprinkles.
How long will they last?
These cakes will last in an airtight container for up to 4 days, however are always best on the day of making them.
Vanilla Cupcakes
Ingredients
For the cupcakes
- 175 g caster sugar
- 175 g dairy free butter
- 3 medium eggs
- 1 teaspoon vanilla extract
- 175 g gluten free self raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
- 1 tablespoon dairy free milk
For the topping
- 150 g dairy free butter block
- 300 g icing sugar
- 1 teaspoon dairy free milk
- Sprinkles (for decoration)
Instructions
For the cupcakes
- Pre heat your oven to 180°C and line a 12 hole cupcake tray with cupcake cases.
- To a large bowl add caster sugar and dairy free butter, beat until creamy. Add the eggs one at a time continuing to whisk between each addition. Add the vanilla extract and whisk again.
- Add the gluten free self raising flour, baking powder, xanthan gum and dairy free milk. Mix well until fully combined.
- Divide the mixture between the 12 cupcake cases and level with a knife. Bake in the oven for around 15 minutes or until the cakes are golden brown and an inserted skewer comes out clean. Set aside to cool completely.
For the filling and topping
- Make the buttercream by adding the dairy free butter block to a large bowl and beat until creamy. Gradually add the icing sugar, continuing to beat until fully combined and creamy. The buttercream will take a little while to come together so keep mixing! Add the dairy free milk and beat again.
- Transfer the buttercream to a piping bag and pipe onto the cupcakes. Top with sprinkles.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice