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Vanilla cupcakes on a white marble surface.

Gluten-Free and Dairy-Free Vanilla Cupcakes

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5 from 1 review

These cupcakes taste great, and they’re easy to make. They are not only gluten- and dairy-free but also oil-free and contain a lot less sugar. You’ll be in cupcake heaven in no time!

  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Units Scale
  • For the cupcakes:
  • 1 1/2 cups all-purpose gluten-free flour (I like Bob’s 1-to-1 Gluten-Free Baking Flour)
  • 1/2 cup pure cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup full-fat coconut milk
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons apple cider vinegar
  • For the frosting:
  • 1/2 cup vegan butter, softened
  • 1/2 cup powdered sugar, packed and leveled
  • 1/2 teaspoon vanilla extract
  • 12 tablespoons full-fat coconut milk

Instructions

  1. Preheat your oven to 350°F.
  2. Place 12 muffin liners in a muffin pan.
  3. Combine the gluten-free flour, cane sugar, baking powder, baking soda, and sea salt in a large mixing bowl. Whisk well.
  4. Shake the can of coconut milk thoroughly and measure a cup of it into a separate mixing bowl. Keep some aside for the frosting. Then, whisk in the maple syrup, vanilla, and apple cider vinegar.
  5. Slowly pour the liquid ingredients into the larger bowl with the dry ingredients as you whisk it all together.
  6. Keep whisking until the batter is smooth and lump-free, but be careful not to over-whisk it; it will make the cupcakes chewy. The batter should be scoopable but not thick or runny.
  7. Divide the batter into 12 liners ensuring each liner is about halfway full.
  8. Pick up the pan and jiggle it a bit from side to side.
  9. Bake for 15-20 minutes or until you can poke a toothpick into a cupcake and it comes out dry.
  10. While the cupcakes are baking in the oven, make the frosting.
  11. Use an electric hand mixer to cream the vegan butter in a mixing bowl until it’s soft and fluffy. Add the powdered sugar, vanilla, and one tablespoon of coconut milk. Beat on low with the mixer until it’s combined. Increase the speed and keep beating until it’s a spreadable frosting. If it’s too thick, add the other tablespoon of coconut milk a little at a time as you beat the mix on low speed.
  12. Cool the cupcakes completely before you frost them, decorate them, and enjoy them!

Notes

  1. You can substitute the cane sugar with coconut sugar, if you prefer.
  2. Look for vegan butter in the refrigerator section of most grocery stores.
  3. This recipe can easily be doubled depending in how many cupcakes you need.

Nutrition

  • Serving Size:
  • Calories: 203
  • Sugar: 15.4 g
  • Sodium: 227.1 mg
  • Fat: 8 g
  • Saturated Fat: 4.5 g
  • Carbohydrates: 32 g
  • Fiber: 0.5 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg