Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.

Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• How to Make Naturally Dyed Blue Frosting
• Expert Tips
• How to Store Leftovers
• Recipe Card
• Want more recipes?
• 💬 Reviews

Why You'll Love This Recipe

Homemade Gluten-Free Vanilla Cupcakes are everything you want in a cupcake—soft, moist, and perfectly sweet!

Plus, they're great for those with dietary restrictions because they're naturally gluten-free, dairy-free, and lower in sugar.

To give them their light and fluffy texture, I used almond flour, eggs, and dairy-free yogurt.

If you'll love healthier treats like this, check out my gluten free chocolate cupcakes, healthy vanilla cake pops, and my almond flour vanilla cake!

🍴Ingredient Notes

• Coconut Sugar - You can swap for organic white sugar or any granulated sugar. For a sugar-free replacement, try Lakanto Golden Monkfruit.
• Plain Dairy-Free Yogurt - I used unsweetened coconut yogurt, but any plain yogurt will work with this recipe.
• Eggs - I do not recommend swapping for an egg replacement.
• Vanilla Extract - For a rich vanilla flavor, try using vanilla bean paste.
• Almond Flour
• Leavening Agents - You'll need a combination of baking powder and baking soda to create a soft, fluffy texture.
• Salt
• Dairy-Free Vanilla Frosting - If you want to use pre-made vanilla frosting, I recommend Miss Jones Bakes. (They also make dairy-free chocolate frosting!)
• Naturally Dyed Sprinkles - I used Supernatural naturally dyed sprinkles. They come in a variety of shapes and colors! I also love their Rainbow Sprinkles, especially for kids' birthday parties.

🍴Step by Step Instructions

Step 1: Dry Ingredients

Start by adding almond flour, baking powder, baking soda, and salt into a small mixing bowl. Stir together with a whisk until fully combined.

Step 2: Wet Ingredients

Next, add eggs, coconut sugar, plain yogurt, and vanilla extract into a mixing bowl. Whisk together until fully combined.

Step 3: Vanilla Cupcake Batter

Pour the dry mixture into the wet mixture and stir together until all of the flour has been absorbed.

Step 4: Pour into Cupcake Tin

Line 9 cupcake tins with parchment paper liners. Pour an even amount of cupcake batter into each cupcake tin.

Step 5: Bake Cupcakes

Bake at 350 degrees for about 18-20 minutes.

Step 6: Cool Cupcakes

Remove the cupcakes from the baking tin and place on a wire rack to cool until room temperature.

Top the cooled cupcakes with your favorite frosting and sprinkles!

How to Make Naturally Dyed Blue Frosting

Start by adding about ¾ cup of any premade dairy-free vanilla frosting into a food processor with about a ¼ teaspoon of blue spirulina powder.

Blend on high until you reach a smooth and creamy consistency. For a darker blue color, slowly add more blue spirulina powder until you've reached your desired color.

Use a butter knife to spread the frosting onto the cupcakes for a thinner frosted top.

For a thicker swirled look, add the frosting into a piping bag or plastic baggie and cut off the corner.

Expert Tips

• Because this cupcake recipe is very soft, I suggest using parchment paper cupcake liners to prevent them from sticking.
• For best results, do not pack the almond flour into the measuring cup.
• Let the cupcakes cool completely before adding frosting.
• Make a double batch if you're serving a crowd!

How to Store Leftovers

Leftover cupcakes can be stored at room temperature in an airtight container for 2-3 days.

To keep them fresh for longer, store in the refrigerator for up to a week!

You can also freeze unfrosted cupcakes in a freezer bag for up to 3 months. Defrost in the refrigerator or on the counter and top with frosting when you're ready to serve.

Gluten-Free Desserts You'll Love!

After you make these Gluten Free Vanilla Cupcakes, make sure to leave a comment & rate the recipe!

Recipe Card