cupcake

These grain-free, gluten-free, nut-free and sugar-free Vanilla Bean Cupcakes are a classic favourite in our house. They are SO easy to make and with their light, fluffy texture and delicate vanilla flavour, they’re perfect for birthdays, special occasions, or simply a sweet treat to brighten your day. I often bake these with my kids—they love helping mix the ingredients and, of course, enjoying the delicious results.

Healthier Vanilla Bean Cupcakes

While cupcakes are typically considered a treat, this vanilla cupcake recipe is made with a few healthier twists. Cannellini beans, a key ingredient, are a great source of fibre and protein and are naturally gluten-free, making them a great option for those with dietary restrictions. Free-range or organic eggs add more quality protein and essential nutrients, while coconut flour offers a gluten-free alternative rich in fibre and healthy fats. The use of rice malt syrup, honey, or maple syrup instead of refined sugars provides a more natural sweetness with a lower glycemic index, helping to stabilise blood sugar levels.

Light moist texture

These Vanilla Bean Cupcakes stand out for their light and fluffy texture. Unlike many gluten-free muffins that can be dense and heavy, these cupcakes achieve a soft, airy crumb thanks to the precise combination of ingredients.

Step-by-Step Instructions

Making these Vanilla Bean Cupcakes is straightforward. Start by creaming the butter and sugar until light and fluffy in a medium mixing bowl (you may need to scrape the sides of the bowl). Then, add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract or vanilla bean paste and then gradually add the dry ingredients to the wet ingredients. Pour the batter into cupcake liners in a cupcake pan and bake until golden brown. Allow them to cool before frosting. We have also included a Thermomix method too.

Great to make a day ahead

I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg. This makes them perfect for birthdays or celebrations because they are even more delicious the next day.

Customising your vanilla bean cupcakes

Feel free to get creative with these easy vanilla cupcakes. You can add mix-ins like chocolate chips or fresh berries to the batter for a fun twist. For a decorative touch, frost with your favourite icing or decorate with edible flowers. You can also experiment with different flavours (check out the variations below the recipe for some ideas).

Make one big cake

This recipe also makes a fabulous ‘big’ vanilla cake too. Perfect for birthday parties (it’s been my kids cake every year since they were little). One batch makes one cake. I generally make a double batch and bake two cakes and layer with cream or ganache in between.

Personal experience with vanilla bean cupcakes

These cupcakes have become a family favourite, especially for birthday celebrations and special events. Baking them together is a cherished tradition in our home, and they always receive rave reviews from friends and family. I love how versatile they are—whether dressed up with fancy frosting or enjoyed plain, they’re always a hit.

Serving suggestions and how to store

Top these cupcakes with your favourite icing (lots of suggestions below the recipe), whether it’s a rich vanilla buttercream or a light dusting of icing sugar. They store best in the fridge in an airtight container for up to 3 days. Or store in the freezer in an airtight container for a few months. These are so great for meal prep or packing fast nut-free school lunches.

Vary this to suit your dietary needs (and taste)

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs. For a low-fructose option, use rice malt syrup, and for a coconut-free version, swap the coconut flour for almond meal. You can also go dairy-free by using ghee or coconut oil instead of butter. Mix up the flavours by adding lemon, lime, or orange zest, fresh blueberries, or even a square of dark chocolate in the centre for a fun twist!

For a delicious, easy to make vegan vanilla cupcake – use THIS recipe.

Or for more delicious, healthy and easy to make wholefood treats, click HERE.

Print Recipe

4.92 from 23 votes

Vanilla bean cupcakes

One of my most popular recipes, these Vanilla bean cupcakes are just delicious and you'd never guess they are made with beans. 

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Snack

Servings: 8 cupcakes

Ingredients

• 425 g can cannellini beans -drained and rinsed well
• 5 egg/s -large (or 6 small eggs, see note below)
• 1 tbsp vanilla -powder, extract or essence
• 50 g butter -softened at room temperature
• 85 g rice malt syrup, honey or maple syrup (¼ cup)
• 40 g coconut flour please weigh this, as it really needs to be exact
• ¼  tsp sea salt
• ½ tsp bicarbonate of soda
• 1 tsp baking powder (gluten free)

Instructions

• Preheat the oven to 180℃/350°F(fan forced).
• In a powerful blender or food processor, puree the rinsed beans, eggs, and vanilla until very smooth and set aside.
• Without rinsing your food processor, mix together the butter and honey or brown rice syrup until very well combined.
• Add back the pureed bean/egg mix and mix until well combined.
• Now add the coconut flour, sea salt, bicarbonate of soda and baking powder.  Mix until combined and spoon into paper-lined cupcake moulds immediately. The batter does have a slightly thick but airy consistency that is unusual if you've never worked with coconut flour before.
• Bake for 20 minutes for large and 15 minutes for mini cupcakes, or until lightly brown on top and springy to touch (like a regular cake).
• Cool and top with your preferred icing (recommendations below).

Thermomix Method

• Preheat the oven to 180℃.
• Mix the beans, eggs, vanilla, butter and sweetener for 1 minute, speed 7.
• Add the coconut flour, sea salt, bicarbonate of soda and baking powder and mix 10 seconds, speed 4.
• As per above method.

Note

• Don't scrimp on the eggs or let the batter sit for too long. Not enough eggs and delaying getting it in the oven will result in a much heavier batter and cake.
• I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg. 
  

Store

• They are best stored in the fridge and can also be frozen in an airtight container or snap-lock bag.

Notes

Low-fructose

Choose rice malt syrup as your sweetener (optional pinch of stevia if you like also).

Coconut-free

Substitute the coconut flour for 100 grams of almond meal (though now obviously not nut free). I have also substituted for 40 grams of wholemeal spelt flour with success (no longer gluten-free if you substitute with spelt).

Dairy-free

Substitute the butter with ghee or coconut oil.

Lemon or lime cupcakes

Add the zest of one large lemon or lime to the egg/bean mix.

Orange cupcakes

Add the zest of one large orange to the egg/bean mix.

Blueberry cupcakes

Add ¼ cup of fresh or defrosted blueberries, mixed through the batter very gently at the very end.

Chocolate chip

Add a ¼ cup of dark chocolate chips (I love the Green and Blacks 85% cacao chocolate). As I'm a bit of a stooge when it comes to my kids eating chocolate, I often just push a square of chocolate into the middle or place on top of the cupcake (this also saves me the effort of icing)!

Icing suggestions

Remember to make sure the cupcakes are completely cold before icing.

Fructose-free vanilla icing (gluten free too)

50grams of butter, softened at room temperature

A pinch of pure stevia powder

1 tablespoon brown rice syrup

1 tablespoon vanilla bean powder

Beat together until light and fluffy.

Cream cheese icing

50 grams cream cheese or quark

20 grams butter, softened at room temperature

1 tablespoon brown rice syrup

1 teaspoon vanilla

Beat together until light and fluffy.

Cashew nut cream (dairy and gluten free)

½ cup raw cashew nuts

¼ cup water

1 teaspoon vanilla

1 tablespoon brown rice syrup or maple syrup (optional)

Soak the cashews in water for 3-4 hours. Strain and then process with the rest of the ingredients until smooth. You can add more or less water to the nuts to achieve the desired consistency. If you aren't organised enough to soak the cashews, then boil them gently for 5 minutes, then process.

Vanilla cream

Carton cream whipped until light and fluffy

1 teaspoon vanilla

Beat ingredients together and place on top of the cupcake. You can also slice the top of the cake off, top with cream and replace the cake top with a slice of strawberry (like a butterfly cake).