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Gluten-Free Vanilla Cupcakes

gluten free

Sweetened with Florida Crystals® Raw Organic Cane Sugar, these fluffy, gluten-free cupcakes are sure to be a crowd pleaser for those with or without allergies.

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Gluten-Free Vanilla Cupcakes
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12 cupcakes
For the cupcakes
  • 1 ¼ cup gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 2/3 cup Florida Crystals® Organic Raw Cane Sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 cup milk
For the frosting
  • 1 cup (2 sticks) Unsalted butter, softened
  • 4 ½ cups sifted Florida Crystals® Organic Powdered Raw Cane Sugar
  • 3 tablespoons Whole milk
  • 1 1/2 tablespoons Pure Vanilla Extract
For the cupcakes

Step 1

Preheat oven to 350°F. Generously grease or line a 12-cupcake pan with paper liners. Set aside.

Step 2

In a bowl, whisk or sift together flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate bowl, cream butter and sugar together. Add eggs, one at a time, beating well after each addition.

Step 4

In a third bowl, combine vanilla and milk.  With the mixer on low speed, add ½ the flour mixture and then milk mixture.  Add the remaining flour and mix until smooth.

Step 5

Fill each cupcake liner 2/3 full with the cupcake batter. Bake 16 minutes or until pick inserted in center comes clean.

Step 6

Remove from oven to a cooling rack. Cool completely and frost as desired.

For the frosting

Step 1

In a large bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and creamy, about 2 minutes.

Step 2

Reduce the speed to low and add powdered sugar, milk, and vanilla to the butter. When all ingredients are combined, increase the speed to medium and beat for 1 to 2 more minutes, until creamy. If desired, add more milk until frosting is spreading consistency.