Vanilla Cupcakes, gluten free

Inspired by Dainty Chefs

Light and delicious, you will find these cupcakes hard to resist, that’s a promise!

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  • 1 package Dainty gluten-free Vanilla Cupcakes
  • 2 large Eggs
  • 1/2 cup (125mL) Milk
  • 1/2 cup (125mL) Vegetable Oil

Simple Vanilla Icing

  • 1 cup (250mL) Icing Sugar
  • 1/4 cup (60mL) softened Butter
  • 2 tbsp Milk - or a bit more if necessary
  • 1 tsp Vanilla Extract



Preheat oven to 350F (180C). Line a 12-muffin tin with paper liners.


Empty all the cupcake ingredients into a large bowl. Beat with an electric mixer on medium speed for 2 minutes.


Scoop approximately 1/4 cup (60mL) of batter into each liner. ***TIP: use an ice cream scoop and you'll have very even results.


Bake for 20 minutes, until a toothpick comes out clean.


*To make an 8" round vanilla cake - grease your 8" cake tin and line base with parchment paper. Follow same instructions as above - bake for 30-35 minutes, until a toothpick comes out clean.


VANILLA ICING - Add the icing ingredients to a large bowl, beat with an electric mixer, slowly at first and then on high to make a very fluffy icing. Spread the icing on the cupcakes or the cake ONLY once they are completely cooled.

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