A classic vanilla cupcake recipe made gluten free and vegan. These gluten free vanilla cupcakes are topped with a rich, decadent chocolate frosting that’s dairy free!
Did you know that this week is Food Allergy Awareness Week? Are you doing anything special in honor of this week? We’re making desserts, wearing teal, and talking about food allergies at our house.
I wanted to make something special to celebrate this week of awareness, and I decided a delicious top 8 allergen free dessert would be appropriate. (When isn’t a dessert appropriate, right?) :)
I’ve been working for a while on trying to develop a recipe for delicious gluten free vanilla cupcakes, and I finally came up with a yellow cupcake that we love. When a reader emailed me recently asking about gluten free vanilla cupcakes, I knew it was time to photograph these and get them on the blog.
I even dressed them up in teal cupcake wrappers in honor of this special week! I’ve been wearing my teal, so why leave the cupcakes out? :)
I know that many of you make cupcakes ahead of time in order to store them in the freezer so that your child has allergy friendly cupcakes ready to go for a birthday party or other special occasion. These are just perfect for any parties or picnics you have planned this summer – they certainly don’t taste any different than “regular” cupcakes. The cupcake is tender and the frosting is rich and decadent.
I prefer a lighter gluten free flour blend for this recipe – you don’t want these to be too dense. My favorite gluten free flour for these cupcakes is King Arthur Multi-Purpose Gluten Free Flour. Another brand that would probably work well would be Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. (affiliate links)
If you’d rather do a vanilla frosting on these, you can use this easy recipe for vanilla buttercream. I used a Wilton #1M tip and just piped the frosting on in a simple design. You can frost them in any way that you choose – if you wind up using more frosting, just make up another small batch as needed.
I hope you’ll love these!
tender and light
rich in flavor
easy to make
delicious when topped with chocolate buttercream
perfect for a birthday party
free of the top 8 allergens
5.0 from 1 reviews
Gluten Free Vanilla Cupcakes with Chocolate Frosting
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Prep time
10 mins
Cook time
23 mins
Total time
33 mins
These vanilla cupcakes are topped with a rich chocolate frosting. A delicious gluten free and vegan cupcake recipe.
Recipe type: Dessert Cuisine: Gluten Free, Vegan, Nut Free Serves: 12
For the cupcakes:
1¾ cups gluten free flour blend (I used King Arthur Multi-Purpose Gluten Free Flour) 1 cup organic cane sugar ½ teaspoon baking soda ½ teaspoon salt ¾ cup cold water ½ cup organic canola oil 2 Tablespoons So Delicious coconut milk vanilla yogurt 2½ teaspoons pure vanilla extract 1 teaspoon apple cider vinegar
For the frosting:
¼ cup soy-free Earth Balance vegan buttery spread 3 cups confectioner's sugar, sifted ½ cup unsweetened cocoa powder 1-3 Tablespoons coconut milk (or any non-dairy milk) sprinkles for topping if desired
Preheat the oven to 375 degrees. Line a cupcake pan with paper liners. Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together. Add the water, organic canola oil, yogurt, vanilla extract, and apple cider vinegar. Mix by hand until combined. Spoon the batter into the cupcake liners, filling about halfway full. Bake at 375 degrees for about 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely, then make the frosting. Beat the vegan butter spread until fluffy, then sift in some of the powdered sugar and cocoa powder. Alternate adding powdered sugar and cocoa powder and drizzling in a little bit of coconut milk while beating. Once you have added all of the powdered sugar, check the consistency. It should be quite thick so that it pipes onto the cupcakes well. If needed, add a little more milk or powdered sugar. Spoon the frosting into a piping bag fitted with a #1M tip. Pipe the frosting on the cooled cupcakes. Enjoy! Leftover cupcakes should be refrigerated.
3.5.3208