When you’re in need of the perfect classic cupcake that most everyone can enjoy, you have to whip up these crowd-pleasing Gluten Free Perfectly Vanilla Vegan Cupcakes!
Cupcakes are so fun and delicious, but for gluten-free folks, a tasty cupcake can be tough to find. This is why I created a version of gluten-free perfectly vanilla vegan cupcakes for all to enjoy!
Why this Recipe Works:
- Using simple and easy-to-find ingredients, these are the easiest vegan and gluten free cupcakes you’ll ever make.
- These cupcakes are so light, fluffy, most, and delicious – no one will ever know they are vegan or gluten free!
- This recipe is great for birthday parties, bake sales, and whenever you feel like whipping up an easy sweet treat.
What makes these cupcakes vegan and gluten free?
- The apple cider vinegar and almond milk help create a vegan “buttermilk” which takes the place of eggs in this recipe. It’s truly magic!
- I use a gluten free all purpose flour that’s a great substitute for your typical all purpose flour.
Looking for other vegan cupcake recipes? Then you have to try my:
- Carrot Cake Cupcakes with Sweet Vanilla Frosting
- Vegan Champagne Cupcakes
- Vegan And Gluten Free Crème-Filled Chocolate Cupcakes With Double Chocolate Chip Frosting
- Pumpkin Spiced Cupcakes with Maple Frosting
- Cookie Dough Filled Chocolate Cupcakes
How to Make Gluten Free Perfectly Vanilla Vegan Cupcakes:
1. First, preheat your oven to 350°F/177°C. Then, line 18 spots in two cupcake tins with paper liners (you may not need them all.)
2. In a small bowl, combine the wet ingredients: almond milk, apple cider vinegar, vanilla extract, and oils. Set this aside for now. You may notice the milk will start to curdle, but don’t worry! It’s suppose to.
3. In a separate medium-sized bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt, and xanthan gum. Stir well.
4. Slowly add the wet ingredients to the dry ingredients while stirring. Make sure all flour is scraped from the sides and bottom of the bowl. Do your best to break up any large flour clumps in the batter with your spoon. The small clumps, however, will likely dissipate during baking.
5. Spoon the batter into the cupcake liners just until they are about 1/2 – 2/3 full. (I use a retractable ice cream scoop for this job!) Filling them any higher than this could lead to mega rising and spilling over the sides during baking, which then leads to not-so-pretty (aka “Fugly”) cupcakes! It’s always best to play it safe.
6. Bake in your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean with no batter. Allow them to sit in the tin for 5 minutes before carefully transferring them to a cooling rack.
7. Cool completely before frosting, about 1 1/2 – 2 hours. In the meantime, enjoy the glorious smell of freshly baked cupcakes that has surely permeated your home!
You’ll find the recipe for Sweet Vanilla Frosting HERE.
Enjoy!
Top Tips For Making Gluten Free Perfectly Vanilla Vegan Cupcakes:
- Remember to let your cupcakes cool completely before frosting.
- Prefer chocolate frosting instead? Try frosting these with my Creamy Vegan Chocolate Frosting instead!
- If you’re looking for an even more festive cupcake, add some colorful vegan sprinkles to your batter to make funfetti cupcakes!
- Baking for a lot of people? Try doubling this recipe!
- And for a version of vegan vanilla cupcakes that are made with regular all-purpose flour, please click HERE.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Gluten Free Perfectly Vanilla Vegan Cupcakes
Ingredients
Gluten Free Perfectly Vanilla Vegan Cupcakes
- 1 c. dairy-free milk such as almond, cashew or soy (237 ml)
- 1 Tbsp. apple cider vinegar or white distilled vinegar (15 ml)
- 1 Tbsp. + 1 tsp. vanilla extract
- 1/4 c. canola oil or other neutral flavored oil (59 ml)
- 1/4 c. extra virgin olive oil (59 ml)
- 1 3/4 c. gluten-free all-purpose flour (280 g)
- 1 c. granulated sugar (230 g)
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. xanthan gum Note: omit if your gluten-free flour blend already contains it.
Classic White Frosting
- 1 c. non-hydrogenated vegetable shortening (153 g)
- 3 c. powdered sugar (390 g)
- 3 Tbsp. dairy-free milk such as almond, cashew or soy (45 ml)
- A scant 1/4 tsp. salt
- 1/2 tsp. white vanilla powder, optional (I use Cook's brand)
Instructions
- First, preheat your oven to 350°F/177°C. Then, line 18 spots in two cupcake tins with paper liners (you may not need them all.)
- In a small bowl, combine the wet ingredients: almond milk, apple cider vinegar, vanilla extract, and oils. Set this aside for now. You may notice the milk will start to curdle, but don't worry! It's suppose to.
- In a separate medium-sized bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, salt, and xanthan gum. Stir well.
- Slowly add the wet ingredients to the dry ingredients while stirring. Make sure all flour is scraped from the sides and bottom of the bowl. Do your best to break up any large flour clumps in the batter with your spoon. The small clumps, however, will likely dissipate during baking.
- Spoon the batter into the cupcake liners just until they are about 1/2 - 2/3 full. (I use a retractable ice cream scoop for this job!) Filling them any higher than this could lead to mega rising and spilling over the sides during baking, which then leads to not-so-pretty (aka "Fugly") cupcakes! It's always best to play it safe.
- Bake in your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean with no batter. Allow them to sit in the tin for 5 minutes before carefully transferring them to a cooling rack.
- Cool completely before frosting, about 1 1/2 - 2 hours. In the meantime, enjoy the glorious smell of freshly baked cupcakes that has surely permeated your home!
Classic White Frosting
- Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
- Then, add half of the powdered sugar and half of the almond milk and mix for another 30 seconds.
- Next, add the salt and remaining sugar and almond milk. Mix again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar. For slightly thinner frosting, add a splash of almond milk - but be careful - a little goes a long way!
- Frost cupcakes the old fashioned way with a butter knife or offset spatula, or, put your fancy pants on and place the frosting in a pastry bag fitted with a decorating tip!
Video
Notes
- Remember to let your cupcakes cool completely before frosting.
- Prefer chocolate frosting instead? Try frosting these with my Creamy Vegan Chocolate Frosting!
- If you're looking for an even more festive cupcake, add some colorful vegan sprinkles to your batter to make funfetti cupcakes! I use Quality Sprinkles brand sprinkles, which can be found on Amazon.com. They are naturally vegan but still offer nice, bright colors!
- Baking for a big crowd? Try doubling this recipe!
- And for a version of vegan vanilla cupcakes that are made with regular all-purpose flour, and NOT gluten-free, please click HERE.
Wondering if I can use Flax milk or hemp milk instead of the almond milk? Allergy to nuts, coconut and soy. 🙁
Hi Monica – yes! Just so long as it’s the coconut milk in the carton and not the can. I love hemp milk, too, just go for one that’s lower in calories as that will likely mean lower in fat and more likely to match the profile of almond or cashew milk, which are generally high in water and low in fat.
I love these cupcakes, but every time I make them the liners peel off…am I doing something wrong or do I just have crappy liners? h
Hey Courtney, so glad you like the recipe! Here are some things to try to keep those liners from peeling away: try filling your cupcakes just a little bit more so the tops of the cupcakes reach the top of the liners as they bake. You want the cupcakes to stick to the tops of the liners. Also, try baking them one extra minute to ensure they’re not even the slightest bit under baked. You want them nice a sturdy. Also – when you store them, avoid airtight containers that trap moisture – cardboard boxes are best or any other situation that allows them to breathe. Then, keep them in a place where they won’t be exposed to any heat or cold – just room temp. Finally – try foil liners! This type may work best. Hope these tips help!
Hello,
I’m wondering if I can use Bob’s Gluten Free 1 to 1 flour in this recipe instead with the same results? Ive been using this flour and trying to find a recipe that doesn’t make my cupcakes gummy/sticky and nice and fluffy instead but haven’t had any luck so far.This is my last hope!!
Sure, give it a try! I always prefer the Bob’s GF AP with the red label, but that’s just a personal preference. If you try the blue label cup for cup (For baking) please let me know how they turn out!
I watched to your video and did everything exact as your recipe calls for but my cupcake butter looks nothing like in the video. It is not moving at all and looks more like a cookie dough. It feels like there is a cup of fluid missing. I don’t know why?
There is a possibility that too much flour was added. this is easy to do when measuring with cups (rather than using a food scale.) I recommend using the “scoop and sweep” method when measuring dry ingredients: Fluff up the top several layers of flour in the bag. Then, scoop a heaping scoop of flour with your measuring cup. Without pressing down or compacting the flour, level off the top of the flour with the back end of a knife or a very straight index finger. This will help ensure the right amount of flour is added. How did the cupcakes turn out after they were baked?