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gluten free dairy free vanilla cupcakes with vegan buttercream frosting

Gluten-free & Dairy-free Vanilla Cupcakes

5 from 1 vote
These vanilla cupcakes are fluffy, gluten-free, dairy-free, and absolutely delicious!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 12 cupcakes
Course: cupcake, Dessert, Snack
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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!