Gluten-Free Vanilla Cupcakes With Spring Frosting

With a tender crumb and that classic vanilla flavor, these gluten-free cupcakes are a foolproof recipe that everyone will love — no gluten or dairy needed!

Easter always arrives with the scent of something sweet in the air, a promise of warm afternoons spent outside, and the anticipation of something special on the table.

When I was little, my parents would take me to a bakery, one they thought was the best in town. To me, it felt too fancy, too different from the simple, homemade treats I loved. I would stand by the glass case, hesitant, unsure of what to pick. But then, one day, a single cupcake caught my eye—golden vanilla, topped with a swirl of white frosting. It felt small, unassuming, safe. So I pointed to it.

That first bite changed something for me. It was soft, light and fluffy, the kind of sweetness that lingered but never overwhelmed. I remember holding the little cupcake liner in my hands, carefully peeling it away, savoring the experience as much as the taste. Whenever there was a special occasion, we would go back to that bakery, and I would get my cupcake. Just one. Just enough.

Years later, when I started baking for my own family, I wanted to recreate that feeling. But this time, I wanted a version that everyone at the table could enjoy, something simple yet comforting, something without gluten but full of the same warmth I remembered. These gluten free cupcakes are just that—light, soft, and made for sharing.

A Season for Sweet Traditions

And because this is a season of abundance, I often find myself making more than one dessert. Some years, we set out a tray of raspberry mini pavlovas, their crisp edges giving way to a marshmallow-soft center, topped with swirls of cream and bursts of fresh berries. , a warm gluten-free cake— maybe a cherry cobbler takes its place, bubbling at the edges, a spoonful landing beside each cupcake on our plates.

Spring is the season of soft colors and fresh starts, and there are so many ways to decorate these cupcakes to reflect that. A swirl of buttercream and a sprinkle of freeze-dried berries, edible flowers pressed gently onto the frosting, or even a drizzle of honey with a few toasted almonds for a little crunch.

My children love helping, their small hands carefully placing decorations, their excitement building as they watch the cupcakes take on the colors of the season.

Beyond the cupcakes, I love finding small ways to bring spring into our home—fresh flowers in simple vases, pastel linens on the table, a bowl of citrus in the kitchen catching the light just right. These little touches make the season feel even more special, a gentle way to welcome the warmth and renewal that spring brings.

Now, when Easter comes around, our kitchen fills with the scent of vanilla and haddock in lemon sauce, and I watch as my kids peel back the wrappers, the same way I once did. And in those moments, I hope they are tucking these memories away, the way I did, for years to come.

Ingredients

For the Cupcake Base:

• Avocado Oil – a neutral oil that keeps the cupcakes moist and light. Any neutral oil works.

• Granulated Sugar – sweetens the cupcakes and helps create a tender crumb.

• Eggs – bind the ingredients together and add structure. Room temperature eggs mix more smoothly.

• Gluten-Free All-Purpose Flour Blend – flour mix that provides the right texture. King Arthur Measure for Measure works well.

• Salt – enhances the overall flavor without making the cupcakes salty.

• Baking Powder – helps the cupcakes rise and stay fluffy.

• Plant-Based Milk – adds moisture. A coconut-cashew blend works well, but any dairy-free milk alternative is fine.

• Pure Vanilla Extract or Vanilla Bean Paste – main flavor of the cupcakes, adding warmth and aroma.

For the Dairy Free Vanilla Frosting:

• Plant-Based Butter – creates a smooth, spreadable frosting. Earth Balance works well.

• Vanilla Extract – enhances the frosting with a rich vanilla flavor.

• Powdered Sugar – sweetens and thickens the frosting.

• Plant-Based Milk – thins the frosting to the right consistency.

• Food Coloring and Sprinkles (Optional) – for decorating the cupcakes with a festive spring touch.

See the recipe card for exact quantities. 

How to Make This Gluten Free Vanilla Cupcake Recipe

If you’re craving the best gluten-free cupcakes, this easy recipe is exactly what you need. These fluffy gluten-free vanilla cupcakes are perfect for birthdays, weekend treats, or just because. In a few steps, your kitchen will be filled with the warm scent of vanilla. Here's how to make this recipe:

Prep for Baking

 Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners. This helps the cupcakes release easily and keeps cleanup simple.

Mix the Base

 In a large mixing bowl, combine the avocado oil and sugar, whisking until smooth. Add the eggs and beat for about a minute until the mixture is slightly fluffy. This step builds a light structure for the cupcakes.

Mix in the Dry

Add the gluten-free baking flour, salt, and baking powder to the bowl. Pour in the plant-based milk and vanilla extract, then mix everything together until just combined. Be careful not to overmix—a few lumps are fine and help keep the cupcakes tender.

Fill the Liners

Divide the batter evenly among the prepared cupcake tin, filling each about two-thirds full.

Bake Time

Bake for 18-20 minutes, or until the centers bounce back when lightly pressed and the edges have a light golden color. The cupcakes may rise rapidly, but they will settle as they cool. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to allow the cupcakes to cool completely.

Start the Frosting 

While the cooled cupcakes sit, prepare the frosting. In a large bowl, beat the plant-based butter and vanilla extract until smooth.

Adding Dry Ingredients

Gradually add the powdered sugar, one cup at a time, alternating with a tablespoon of plant-based milk, beating well after each addition. If the frosting is too thick, add a little more milk until you reach a spreadable consistency.

Add Food Coloring

Once the cupcakes have cooled completely, you can fold in your food color of your choice! Then spread or pipe the frosting on top.

Decorate Time

For a festive spring look, consider pastel-colored frosting, or colorful sprinkles. Make these homemade gluten-free cupcakes a blank canvas for your creativity.

Storage

If you find yourself with leftovers, keep your cupcakes in an airtight container at room temperature for up to two days. The frosting stays soft, and the cake remains tender.

For longer storage, pop them in the fridge, where they'll stay fresh for up to five days—just let them come to room temperature before serving for the best texture.

Cupcakes in the freezer (without frosting) can last up to three months. Just thaw and frost when you're ready to enjoy!

What to Serve With This Gluten-Free Vanilla Cupcake

There’s something about these homemade gluten-free cupcakes that makes me want to linger at the table a little longer, to let the moment stretch just a bit before the day carries us forward. They’re lovely on their own, but I love having a few extra treats nearby, something to round out a springtime gathering or an afternoon with family.

I love to serve these spring cupcakes on Easter, alongside my gluten free cottage cheese pancakes,. Since my kids love making them, they've also initiated them as a special Mother's Day dessert.

For a slow morning, lemon ricotta pancakes bring a bright, delicate contrast to the cupcakes—perfect with a second cup of coffee. If chocolate lovers are at the table, gluten-free triple chocolate muffins offer a rich balance. The contrast between the dark cocoa and the light vanilla of the cupcakes reminds me of the way my kids always try to pick favorites—one claiming vanilla is the best, the other firmly in the chocolate camp.

If we’re in the mood for something a little more special, a savory galette with pumpkin and caramelized onions makes a beautiful balance to the sweetness on the table. The golden crust, the rich, slow-cooked onions—it’s the kind of thing I love to serve for a late brunch or a lingering afternoon meal, when no one is in a rush to leave.

And because no holiday feels complete without a little something small to nibble on, I like to keep a jar of pistachio cranberry cookies within reach. Their nutty crunch and bursts of tart cranberry feel just right alongside a  warm drink like Russian mulled wine, and a cupcake, the kind of pairing that turns an ordinary moment into something just a little sweeter.

Recipe