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.
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
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View Comments
Hi , can I freeze these?
You can freeze the cupcakes without the icing.
Would i be able to add raspberries into this recipe?
You could add raspberries but I would toss them in some extra flour before adding them to the batter to stop them from sinking!
I baked these today inland they were so light and fluffy. My hubby loves to eat the cake mix batter and he remarked at how light the batter was, and delicious.
I used my air fryer to bake them instead of heating up the house with my oven.
Certainly will make them again. Please do not publish my email address
Love this recipe! How can i adapt to being an 8 inch cake rather than cupcakes?
Hi Becky,
You would just need to use the same recipe and bake for longer - if you did 2 tiers you'd be looking at 20-25 minutes of baking or until a skewer comes out clean. I do have other recipes such as victoria sponge on my website if that helps.
Thanks,
Alice
Can these be baked the night before and frosted the next day? Also how would I store them if yes please? I left out xanthum gum and the flour didn’t have it either but they turned out okay, is that alright? What role does the gym play? I don’t usually eat gluten free they just felt a bit dry is all
Thanks Alice
Hi Mel, Yes they can be baked before and stored in an airtight container and frosted the next day. I always find the sponge best on the day you make it but it will last a few days. The xanthan gum is used in gluten free baking to stop the cakes from crumbling with the lack of gluten, it helps to bind the ingredients. Some gluten free flours already contain it. Alice x