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Gluten-Free Vanilla Cupcakes

Irresistible Gluten-Free Vanilla Cupcakes for Every Celebration

Delight in these Gluten-Free Vanilla Cupcakes, perfect for any celebration with their fluffy texture and classic vanilla flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup Avocado Oil Can substitute with neutral oils like sunflower or canola.
  • 1 cup Granulated Sugar Coconut sugar can be used but may alter the texture.
  • 2 large Eggs For a vegan option, use flax eggs or aquafaba.
  • 1 1/4 cups Gluten-Free All-Purpose Flour Blend Choose a blend with xanthan gum for best results.
  • 1/4 teaspoon Salt No substitutes needed.
  • 1 3/4 teaspoons Baking Powder Ensure it's gluten-free for a successful rise.
  • 1/2 cup Plant-Based Milk Coconut or almond milk can serve as alternatives.
  • 2 teaspoons Vanilla Extract Vanilla bean paste can enhance the flavor profile.
For the Frosting
  • 1/2 cup Plant-Based Butter Earth Balance works well, or use coconut cream for vegan frosting.
  • 3 cups Powdered Sugar Erythritol can be used as a low-sugar alternative.
  • 2 tablespoons Plant-Based Milk Adjusts frosting consistency, add more for a runnier texture.
  • Food Coloring/Sprinkles Optional for decoration.

Equipment

  • Mixing Bowl
  • Muffin tin
  • whisk
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together the avocado oil and granulated sugar until smooth, then add the eggs and mix until fluffy.
  3. In another bowl, combine gluten-free flour blend, salt, and baking powder, then fold in plant-based milk and vanilla until just combined.
  4. Spoon the batter into the liners, filling each about two-thirds full.
  5. Bake for 18-20 minutes until golden and centers spring back when touched.
  6. Let the cupcakes cool for 5 minutes in the tin, then transfer to a wire rack.
  7. For the frosting, beat plant-based butter and vanilla until smooth, mix in powdered sugar and milk to desired consistency.
  8. Frost cooled cupcakes and decorate with sprinkles or edible flowers to serve.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 120mgPotassium: 100mgFiber: 1gSugar: 14gCalcium: 2mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing for light texture.

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