Gluten Free Vegan Vanilla Cupcakes

Soft, light, and oh-so fluffy gluten free vegan vanilla cupcakes… Tender, fluffy and perfect for birthdays and other celebrations. Also easy to make in just 1 bowl.

This is one of the most tested recipes I’ve ever shared on the blog. I worked hard to get these cupcakes just perfect before sharing them with you. And I’m so glad I did.

The best thing about these gluten free vegan vanilla cupcakes is that they’re a blank canvas, meaning you can change up the frosting to turn them into any flavour you wish. Chocolate frosting, buttercream, coconut frosting, peanut butter, raspberry jelly, the choice is completely yours. If you don’t want to bother with frosting, they’re also just as tasty plain!

This is my favourite recipe for gluten free vegan cupcakes. They are the fluffiest cupcakes, not to mention soft, buttery and sweet with the perfect vanilla flavour. You definitely don’t need eggs, butter or milk to make delicious cupcakes, I promise!

Here is what you will need for the cupcakes-

Gluten Free Self raising flour – I only ever use one brand of flour. I have been using Doves Farm FREEE for years.
Powdered & Granulated Sugar – For a healthier sugar alternative, I recommend coconut sugar.
Oil  – This recipe calls for vegetable oil because it creates the best texture without added flavour. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. 
Non-Dairy Milk – I recommend choosing a thick neutral flavoured milk such as soy, almond, or cashew milk but any non-dairy milk will do. I recommend using Alpro Vanilla Soy Milk. It adds an extra kick of vanilla flavour.
Vegan Butter – Look for a high-quality vegan butter. I recommend Stork. (the tub not the block). 

Here is what you will need for the Buttercream –

Vegan butter – any vegan butter will work but I recommend Stork again but this time the one in the block not the tub. This spread is already soft and spreadable out of the fridge. It means you don’t have to bring the butter to room temperature for long before starting.
Icing Sugar – also called powdered sugar in some countries.
Vanilla Extract – These wouldn’t be vanilla cupcakes without vanilla right?
Non-Dairy Milk – use the same milk you used in the cupcakes.

5 from 1 reviews

 

Print

Author: Laura

Serves: 12 cupcakes

Ingredients

• FOR THE CUPCAKES:
• 236ml/1 cup non-dairy milk of your choice
• 162g/1 ¾ cup Gluten free self raising flour
• 200g/1 cup White Sugar
• 1 ½ tsp Baking Powder
• 2 tsp Vanilla Extract
• 80ml/⅓ cup Vegetable Oil
• FOR THE BUTTERCREAM
• 250g/1cup Vegan Butter
• 500g/3¼ cups icing sugar
• ½ tsp Vanilla Extract
• 1-2 tbsp Non-Dairy Milk

Instructions

1. FOR THE CUPCAKES
2. Preheat the oven to 350°F/180°C and line a 12-hole muffin pan with paper liners. Set aside.
3. In a large mixing bowl, whisk flour, sugar, and baking powder until evenly combined.
4. Pour the milk, oil, and vanilla extract onto the flour.
5. Stir with a whisk, or beat with an electric mixer on low speed, this is the best option to avoid lumps!
6. Divide the batter evenly into the 12 cupcake liners, filling up to ⅔ full, no more!
7. Bake on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
8. FOR THE BUTTERCREAM
9. In a medium bowl, cream vegan butter with an electric hand mixer until smooth, fluffy and whiter in colour.
10. Add the icing sugar, vanilla, and 1 tablespoon of milk.
11. Beat on low speed with an electric hand mixer. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
12. Beating until it forms a smooth, spreadable frosting, don't overbeat.
13. If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra icing sugar.

3.5.3251