Vegan Gluten Free Cupcakes
by: claire cary
These vegan gluten free cupcakes are bursting with fresh vanilla flavor, rainbow sprinkles and finished off with an easy four ingredient vegan buttercream frosting. Perfect for birthdays, parties or just for fun.
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12
Ingredients
Wet
- 1 ¼ cup non-dairy milk I used almond
- ¾ cup white sugar
- ⅓ cup oil I used sunflower
- 1 tbsp vanilla extract
Dry
- ¾ cup blanched almond flour
- 1 ¾ cup gluten free all purpose flour
- 1 tbsp corn starch
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup rainbow sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12 cavity cupcake tray with liners and set aside.
- In a medium bowl, whisk together all wet ingredients.
- Whisk in the dry ingredients (except for the sprinkles), making sure to spoon and level the flour, don't scoop straight from the bag.
- Whisk until completely smooth. Fold in the sprinkles.
- Scoop into your prepared tin, filling each about 3/4 of the way up.
- Bake for 21-25 minutes, 23 is usually right in my oven, but check with a toothpick for doneness.
- Remove from the oven and let cool completely. I suggest letting them cool in the pan for 15 minutes, then carefully remove and let finish cooling on a wire rack.
- Once cool, frost with my homemade vegan vanilla buttercream and enjoy!
Notes
I have not tested this recipe with other flours or starches. I recommend following the recipe as written for best results!
I used the Bob's Red Mill 1:1 gluten free Baking Flour. You can try other gluten free all purpose flours, just make sure it has xanthan gum.
Serving: 1cupcake, without frosting / Calories: 202kcal / Carbohydrates: 29g / Protein: 4g / Fat: 11g / Saturated Fat: 1g / Fiber: 3g / Sugar: 14g
