Vegan and Gluten-Free Light and Fluffy Vanilla Cupcakes (Edit recipe)

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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!

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PREP TIME

30 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 12

Ingredients

210 gram Gluten-free All-Purpose Flour - Primal Palate, 1 3/4 cup spooned and leveled
3 3/4 tsp Baking Powder
1/4 tsp Himalayan Pink Salt, fine salt
4 oz Organic Oat Milk, full fat, unsweetened
1/2 cup Avocado Oil, or sunflower oil
1/2 Tbsp Lemon Juice
6 Tbsp Aquafaba, whisked until frothy
166 gram Granulated White Sugar, 3/4 cup
2 tsp Pure Vanilla Extract

Vegan Chocolate "Buttercream" Frosting

8 oz Miyoko's Plant Milk Butter (Unsalted), softened to room temperature
1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
1 tsp Pure Vanilla Extract
226 gram Powdered Sugar, 2 cups, sifted
50 gram Dutch Processed Cocoa Powder, 1/2 cup, sifted
1 Tbsp Espresso Powder

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Process

Cook Mode

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

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
Sugar Alcohol:	0 g
Calculated per serving.