Vegan and Gluten-Free Light and Fluffy Vanilla Cupcakes
Did you ever think you could enjoy a cupcake that tasted like it was from a bakery, but without gluten, eggs, and dairy? I didn't either, but now you can! With our All-Purpose Gluten-Free Flour as your secret ingredient to perfect cupcakes, and two easy substitutions for eggs and buttermilk, you can enjoy delicious, bakery-style cupcakes without feeling like you are missing a thing!
PREP TIME
30 minutes
COOK TIME
35 minutes
INGREDIENTS
16
Serves: 12
Ingredients
- 210 gram210 gram210 gram Primal Palate Gluten-free All-Purpose Flour, 1 3/4 cup spooned and leveled
- 3 3/4 tsp3 3/4 tsp3 3/4 tsp Baking Powder
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt, fine salt
- 4 oz4 oz4 oz Organic Oat Milk, full fat, unsweetened
- 1/2 cup1/2 cup1/2 cup Avocado Oil, or sunflower oil
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Lemon Juice
- 6 Tbsp6 Tbsp6 Tbsp Aquafaba, whisked until frothy
- 166 gram166 gram166 gram Granulated White Sugar, 3/4 cup
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 8 oz8 oz8 oz Miyoko's Plant Milk Butter (Unsalted), softened to room temperature
- 1/4 cup1/4 cup1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 226 gram226 gram226 gram Powdered Sugar, 2 cups, sifted
- 50 gram50 gram50 gram Dutch Processed Cocoa Powder, 1/2 cup, sifted
- 1 Tbsp1 Tbsp1 Tbsp Espresso Powder
Vegan Chocolate "Buttercream" Frosting
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 F, and line a cupcake tin with parchment cupcake papers.
- In a small mixing bowl, sift together the flour, baking powder, and salt.
- Measure your 4 ounces of oat milk, and add 1/2 tablespoon of lemon juice to the oat milk. Stir to combine, and let sit until use.
- Measure 6 tablespoons of aquafaba (the liquid from a can of chickpeas) into a prep bowl, and whisk until frothy.
- In a medium size mixing bowl, combine the sunflower oil, and 3/4 cup granulated cane sugar, and blend using a hand mixer for 2 minutes.
- Add the vanilla extract, and aquafaba to the bowl of sugar and oil, and beat with the hand mixer for another minute or two.
- Add in the oat milk, and beat again for another minute.
- Pour in the sifted flour mixture, and beat with the hand mixer until the batter just starts to come together, then scrape down the bowl, an beat the batter again until just smooth. Don't over mix.
- Using an ice cream scoop, fill each well of the cupcake tin about 3/4 of the way full of batter.
- Place the cupcakes on the middle rack of the oven to bake for 35 minutes.
- Remove the cupcakes from the oven, and allow to cool completely.
- Using a hand mixer, or stand mixer, beat the vegan butter, palm shortening, and vanilla extract until it starts to become fluffy.
- Sift in 1 cup of powdered sugar, and beat to combine, scraping down the bowl as necessary.
- Sift in the cocoa powder and the espresso powder, and beat again to combine, scraping down the bowl as needed.
- Sift in the remaining cup of powdered sugar, and beat again until fluffy, scraping down the bowl as needed. If you are using a stand mixer, you can just let it go on medium speed to really whip the frosting.
- Pipe the frosting onto your cupcakes as desired, and enjoy!
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About This Recipe
Show nutritional information
Baked Goods Dairy Free Desserts Egg Free Gluten Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 368 |
| Fat: | 26 g |
| Carbohydrates: | 30 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 245 mg |
| Fiber: | 1 g |
| Sugars: | 21 g |
| Calculated per serving. | |
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