These vanilla cupcakes are light, fluffy, and so so tasty! They're gluten-free, dairy-free, and simple to make. I highly recommend you try these out for any occasion!
Ingredients
Here are the ingredients you'll need:
- gluten-free flour
- sugar
- baking powder
- nondairy butter
- neutral oil
- eggs
- vanilla
- nondairy milk
See recipe card for quantities.
Storage
Store these at room temp. for up to 4 days.
Gluten-free & Dairy-free Vanilla Cupcakes
These vanilla cupcakes are fluffy, gluten-free, dairy-free, and absolutely delicious!
Ingredients
For the cupcakes:
- 1 ¼ cup gluten-free flour
- ¾ cup sugar
- 1 ½ teaspoon baking powder
- ¼ cup nondairy butter melted
- ¼ cup neutral oil I've used coconut oil & avocado oil
- 2 eggs
- 1 tablespoon vanilla extract
- pinch of salt
- ½ cup nondairy milk I used oat milk!
For the vegan buttercream:
- ½ cup nondairy butter
- 3-4 cup powdered sugar
- 2 teaspoon vanilla extract
- 1-2 tablespoon nondairy milk to thin
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners. Mix all wet ingredients until smooth. Mix in the dry ingredients until you have a smooth batter.
- Beat the batter in a stand mixer for a few minutes. Fill your cupcake liners about ¾ of the way full and bake for 16-18 min. of until a toothpick comes out clean. Let cool while you make the frosting.
- Beat the butter until light and fluffy. Add in the vanilla. Add powdered sugar ½ cup at a time until you reach your desired taste and consistency. Pipe onto the cooled cupcakes and enjoy!
Leave a Reply