These light and fluffy dairy-free vanilla cupcakes are perfect for any occasion! Ice them with your favorite frosting and add toppings of your choice. They're both vegan and gluten-free too.
Why you’ll love these gluten-free vegan cupcakes
- They are light and fluffy and perfectly moist.
- These cupcakes are both gluten-free and vegan and can easily be made soy-free and nut-free too.
- They can be paired with your favorite frosting and toppings of choice. We love them with our vegan buttercream frosting and dairy-free cream cheese frosting.
- They are perfect for any occasion - birthdays, holidays, or just because you deserve a cupcake! 🙂
Ingredients you’ll need
- Gluten-Free All-Purpose Flour
- Baking Powder
- Baking Soda
- Xanthan Gum (omit if your flour mixture already has it in it)
- Unsweetened Plant-Based Milk (I used almond milk)
- Organic Cane Sugar
- Vegetable or Canola Oil
- White Wine Vinegar
- Vanilla Extract
How to make gluten-free dairy-free cupcakes - step by step
Preheat your oven to 350° F and line a cupcake/muffin tin with 12 cupcake wrappers.
Add all of the wet ingredients to a large mixing bowl, and whisk thoroughly to combine.
In a separate bowl, whisk together the dry ingredients.
Sift the whisked flour mixture into the bowl with the wet ingredients and stir or whisk to combine.
Distribute the mixture evenly in the cupcake wrappers. Each should be approximately ¾ of the way full.
Bake for 20-25 minutes or until a toothpick poked into the center of a cupcake comes out clean.
Enjoy as desired.
Frosting ideas
- Vegan Buttercream
- Vegan Cream Cheese Frosting
- Chocolate Frosting
- Strawberry Frosting
- Confetti Frosting
Tips
- Use the spoon and level method to measure the flour. Use a spoon to gather the flour and place in the measuring cup, filling it all the way to the top and allowing it to overflow. Then, use the back of a knife to level the top off.
- Allow the cupcakes to first cool in the muffin tin for 10 minutes before transferring to a wire cooling rack.
- Be sure to wait until the cupcakes have completely cooled before icing them.
- Unfrosted cupcakes are best stored in a single layer in an airtight container at room temperature for up to 2 days. This will keep them moist. They can also be refrigerated this way for 3-4 days, but note that they won't be as moist.
- It’s best to ice the cupcakes right before serving them, but you can store them with the frosting if needed. They are best used within 3 days this way. Just be sure that your airtight container is deep enough so that the frosting doesn't get squished when you close the lid.
- To make the cupcakes soy-free, use a soy-free oil such as canola.
- To make the cupcakes nut-free, use a nut-free plant-based milk such as soy or oat.
- Due to variations in brands/ingredients, the batter may yield between 12 and 16 cupcakes. If you have extra, you can line a second muffin tin with additional cupcake wrappers and bake both pans side by side in the oven on the center rack. If you don't have a second muffin tin or your muffin tins don't fit side by side, you can store the batter in the refrigerator until the first batch is done and then bake the additional cupcakes separately. Keep in mind that they may not need as much time to bake since there will only be a few of them. Therefore, check for doneness around 15 minutes.
More gluten-free vegan sweets
Dairy-Free Vanilla Cupcakes
These light and fluffy dairy-free vanilla cupcakes are perfect for any occasion! Ice them with your favorite frosting and add toppings of your choice. They're both vegan and gluten-free too.
Servings 12
Calories 229kcal
Ingredients
WET INGREDIENTS
- 1 ½ cups unsweetened plant-based milk (I used almond milk)
- 1 ¼ cup organic cane sugar
- ⅓ cup vegetable or canola oil
- 2 tsp white wine vinegar (can substitute with apple cider vinegar)
- 2 tsp vanilla extract
DRY INGREDIENTS
- 2 ½ cups gluten-free all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum (omit if your flour mixture already contains)
OPTIONAL
- dairy-free frosting of choice such as vegan buttercream or dairy-free cream cheese frosting
Instructions
- Preheat oven to 350° F and line a cupcake/muffin tin with 12 cupcake wrappers (*See notes below).
- Add all of the wet ingredients to a large mixing bowl. Whisk thoroughly to combine.
- In a separate bowl, whisk together the dry ingredients.
- Sift the whisked flour mixture into the bowl with the wet ingredients and stir or whisk to combine until no lumps of flour remain.
- Distribute the mixture evenly in the cupcake wrappers. Each should be approximately ¾ of the way full.
- Bake for 22-25 minutes or until a toothpick poked into the center of a cupcake comes out clean.
- Allow cupcakes to cool in the muffin tin before transferring to a wire cooling rack.
- Allow cupcakes to cool completely before icing.
(Please refer to the post above for instructional photographs for this recipe)
Notes
- Due to variations in brands/ingredients, the batter may yield between 12 and 16 cupcakes. If you have extra, you can line a second muffin tin with additional cupcake wrappers and bake both pans side by side in the oven on the center rack. If you don't have a second muffin tin or your muffin tins don't fit side by side, you can store the batter in the refrigerator until the first batch is done and then bake the additional cupcakes separately. Keep in mind that they may not need as much time to bake since there will only be a few of them. Therefore, check for doneness around 15 minutes.
Nutrition
Calories: 229kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Fiber: 3g
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