Classic Vegan Vanilla Cupcakes (Gluten Free option)
Whether it’s for a birthday party, a wedding, or a Tuesday, sometimes we all just need a perfect vanilla cupcake. Moist and light, topped with a luxurious vanilla buttercream frosting. And of course, fully vegan and gluten free!
Ingredients
Cupcake Ingredients
- 1¾ cups gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- ¾ cup + 2 tbsp granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup non-dairy milk
- ¼ cup + 3 tbsp neutral oil
- 1 tbsp vanilla extract
Buttercream Frosting Ingredients
- 1 cup vegan butter cold, straight from the fridge
- 3½ cups powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, mix together flour, sugar baking powder, and salt. Then add in the non-dairy milk, neutral oil, and vanilla extract, and mix until just combined.
- Pour your batter evenly into the cupcake liners. Note – I like to transfer the batter from a bowl into a measuring cup, since I find that easier to pour from. Each cupcake should be filled around 2/3 of the way up.
- Bake at 350°F for 20-24 minutes. I find my sweet spot to be around 22.5 minutes. Let the cupcakes cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely before frosting.
- To make the frosting, take cold butter from the fridge and mix with a hand mixer. Add in the vanilla, and add the powdered sugar one cup at a time, mixing until smooth each time. Once it’s combined and creamy, top your cupcakes either by spreading on or piping.
- Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 12 cupcakes
Serving size: 1 cupcake
Per serving amounts: (note - this does not account for frosting)- Calories - 225
- Grams of fat - 9.4
- Grams of carbs - 30.2
- Grams of protein - 4.6
Tried this recipe?Let us know how it was!