The Best Vegan Vanilla Cupcakes
Calling these the best is a hefty claim but Im here to tell you it is the absolute truth as far as Im concerned. Im talking, a true cupcake texture and flavor, like the ones you would have at a special party made with regular white flour or cake flour. The truly soft, super tender with such a light and delicate texture.
I find that too many cupcakes arent really that soft cupcake texture, but more like a muffin, more dense or chewyespecially vegan ones. I love muffins, dont get me wrong, but a cupcake is not a muffin and a muffin is not a cupcake. To me, a cupcake should have that truly light and fluffy texture, well.like a soft cake of course! There is a definite difference.
Expert Tips For Success Every Time
- Always sift your cocoa powder to get rid of the lumps. The hot water helps to dissolve them, but to be safe, its best to give it a good sift before adding to the mixing bowl.
- Make sure your baking powder and baking soda are fresh, these are two of the ingredients that help the cupcakes to rise and before fluffy. And dont leave out the vinegar, it also plays an important role in the rising.
- Measure your ingredients properly. I recommend using a scale ) and my weight measurements, but if you dont have a scale, lightly spoon the flour and cocoa powder into your measuring cup until it is overflowing and then drag the flat edge of a butter knife across the top to level it off.
- Dont overfill the cupcake liners.
- For the very best results, follow the recipe exactly as its written and dont reduce the amount of sugar, oil or any of the other ingredients.
Recommended Products + Tools
To make things easier for you, here are the products Ive used and recommend for this recipe! So often, I get asked about what kind of gluten free flour I use or which kind of baking pans are best and I know that the baking/cooking world can be overwhelming, what with the bazillion different products available out there. Well, no more.
The links below are affiliate links, which means I make a small commission for every purchase you make, at no additional cost to you. This allows me to fuel my and your chocolate addiction, so thank you for supporting The Loopy Whisk!
Also Check: Zesty Italian Dressing Gluten-free
Can I Make Your Gluten Vanilla Cupcake Recipe Vegan
Yep! If you follow the instructions above to make this recipe dairy free, then all youve got left to contend with is the eggs.
Heres a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba water from a can of chickpeas. Keep the chickpeas for a future dinner!
- 1 tbsp of ground flaxseed and 3 tbsp of water
- Egg replacement powder Id recommend using Orgran as its gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I havent tested all of these egg alternatives so let me know how you get on in the comments below
Tips For Making These Gluten Free Cupcakes
I like a cupcake with a nice, flat top, so its easy to pile on a nice fluffy frosting. You can see for yourself that this recipe for gluten free vanilla cupcakes is the perfect frosting delivery system.
My recipe for the very best gluten free vanilla cake is truly perfect in every possible wayand it does happen to make very nice cupcakes. But it requires some sifting and other fussiness in the method, and the cupcakes dont bake up as flat.
These gluten free vanilla cupcakes effortlessly rise into a flat top, and dont require any sifting of the dry ingredients.
Just be sure not to overfill the wells of the cupcake tin , bake at no more than 325°F, and only until the tops spring back when pressed very lightly in the center. The toothpick test is not the best test for doneness here.
Recommended Reading: Jason’s Deli Gluten Free
Why Make My Gluten
- Super easy to make just make cupcakes, whip up some icing and construct!
- Making the cupcakes is incredibly simple by using the all-in-one method. Just bung it all in a bowl and mix!
- You can optionally core the middle of each cupcake and fill it with jam.
- This recipe includes the top secret recipe for my ULTIMATE fluffy buttercream that holds perfectly when piped.
- Youd never know this recipe was gluten-free AT ALL yes, even muggles will eat these, so watch out!
- This is one of the few recipes on the blog with a recipe tutorial video AND step-by-step photos. So you absolutely cant go wrong!
So what do my gluten-free vanilla cupcakes taste like?
Firstly, youve got a super-soft sponge texture that nobody would EVER know is gluten-free. It incredibly moist and definitely isnt crumbly or dry AT ALL.
Then, youre instantly greeted by that whipped vanilla buttercream for a wave of sweetness. And if you go for it, the jammy centre is so worth the effort trust me.
It finishes off this recipe perfectly, giving you all those Victoria sponge vibes that you just cant beat.
Heres everything youll need for this recipe consider it your shopping list! Keep scrolling until you see the recipe card for the measurements and method ??
Using This Recipe To Make Gluten Free Dairy Free Cupcakes
Now onto our final variation of this dairy free cupcake recipe, making it gluten free and dairy free!
You can swap in your favorite gluten free flour blend cup for cup in this recipe!
I personally prefer King Arthurs gluten free flour blend, and find that 1 1/4 cups of GF flour weigh about 150 grams.
In addition to swapping the flour, there are two additional steps you need to take when making these cupcakes gluten free.
Recommended Reading: Jason’s Deli Menu Gluten Free
Vegan Gluten Free Chocolate Cupcakes
Vegan Gluten Free Chocolate Cupcakes : fluffy n moist healthy chocolate cupcakes with a soft crumb, topped with creamy, smooth chocolate frosting! The best GF oat flour cupcakesRefined Sugar-Free, Dairy-Free!
Make one, eat one. Make one, eat one. Its the ideal work situation! < That just about sums up Eriks entire philosophy in life about helping me in the kitchen.
Like, how motivated do you think hed be without a little sampling here and there? Ha!
A couple years back, when I first shared this vegan gluten free chocolate cupcakes recipe, Eriks entire motivation for helping me was make one, eat one and, of course, his natural altruism. Heh heh.
Tip For Measuring Gluten
I have found that the best way to measure gluten-free flour is to use the spoon & level method. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag. If you do, you may get more flour than the recipe calls for.
Recommended Reading: Food For Life Gluten Free English Muffins
How To Make Egg Free Cupcakes
The biggest hurdle for me was replacing the egg in this cupcake recipe.
Replacing the dairy was easy as I used oil instead of butter – this creates a lovely moist cupcake which isn’t at all greasy.
But replacing the eggs took a little more thought.
There are lots of classic egg replacements for cakes, including mashed banana, apple sauce and even aquafaba .
But I wanted to use something which was A) simple and B) wouldn’t affect the flavour.
I tested out a few different ideas but the best results definitely came from creating a vegan buttermilk.
This binds the mixture together and helps to aerate it as it bakes, creating a super light and fluffy sponge.
You can also use soy milk or gluten free oat milk – I would not recommend using sweetened almond milk as I found this made the cakes very sicky.
Tips For Baking Gluten
- For uniformed sized cupcakes, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the cupcakes from sticking to the pan.
- Allow your cupcake to completely cool before frosting them. I like to use a cooling rack.
Read Also: Molinaro’s Gluten Free Zucchini Pizza Kit
Why Did My Cupcakes Sink
There are several reason why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture.
This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
Did you make these gluten-free vanilla cupcakes? Stop back by and let me know what you thought of this gluten-free vanilla cupcake recipe.
Making These Dairy Free Cupcakes In Advance & Storage Tips:
- Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer
- Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
- Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.
Also Check: Gluten Free Substitute For Bread Crumbs
My Vegan Gluten Free Cupcakes Recipe
Here they are, my simple vegan and gluten free vanilla cupcakes recipe.
This recipe makes 12 cupcakes, and it’s SO EASY – you’ll want to make them again and again.
They are perfect for making with children and are also a great option for a gluten free birthday cake too.
If you make this recipe and love it, please do let me know by or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Can You Freeze The Gluten
Yes, you can! You can even freeze them frosted. There are lots of times when I need to bring my children a safe gluten-free treat to have at a party or event and having some of these cupcakes in the freezer really helps.
Its really easy to freeze cupcakes. Once your cupcakes are completely cool, wrap the cupcakes with plastic wrap and place in a freezer bag.
The cupcakes can be frozen up to 3 months. You can defrost the cupcakes at room temperature for 2-3 hours or overnight in the refrigerator.
If you are going to frost the cupcakes and freeze them, there is an extra step you need to do before wrapping them.
Once you frost the cupcakes, place the cupcakes in a container or on a baking sheet and place into the freezer for 4-6 hours, or until the buttercream is completely frozen.
Then wrap the cupcakes with plastic wrap, place in a freezer bag and then put them back into the freezer. The cupcakes will be good frozen up to 3 months.
You May Like: Jason Deli Gluten Free Menu
How To Make Gluten
Vanilla Cupcakes
- Preheat your oven to 350°F.
- Line a muffin pan with cupcake liners or spray with gluten-free cooking spray.
- In a large bowl, cream the softened butter. Add the sugar and beat until smooth.
- Add eggs and vanilla extract and mix until fully combined and smooth.
- Add gluten-free flour, baking powder, and salt and mix until combined.
- Pour in milk and mix for 2 minutes on medium until batter is smooth.
- Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
- Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done also.
- Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.
Vanilla Buttercream
- In a large bowl, cream the softened butter until smooth.
- Add the pure vanilla extract and mix until fully combined.
- Add the confectioners sugar 1 cup at a time and mix until fully combined.
- Add the milk and beat until smooth and spreadable.
- I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
Dairy Free Frosting Ideas
Glace icing
The children made a simple glace icing for the gluten free dairy free cupcakes pictured. Its the simplest frosting youll come across. You can find a recipe on the Good Housekeeping website. They coloured it with food colour gels and used the different colours to decorate the cupcakes.
Dairy free buttercream frosting
This recipe uses margarine to create a frosting that is identical to that made with butter.
Vegan chocolate frosting
This recipe for vegan chocolate frosting is made without margarine and instead uses cashew nuts as its base.
Recommended Reading: Is Kraft Zesty Italian Dressing Gluten Free
Can I Make This Recipe Gluten
It is gluten free, though nobody would know just by tasting it trust me!
Bear in mind that minimising cross-contamination is hugely important if youre Coeliac or making this for someone who is. Heres some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used dont have any gluten-containing ingredients. Then make that that they also dont have a may contain warning for gluten, wheat, rye, barley, oats , spelt and khorasan wheat .
Heres some more info from Coeliac UK on identifying safe gluten free products.
My Recommendation: Use Vanilla Bean Paste
To give this dairy free buttercream a more intense vanilla flavor, I love to use vanilla bean paste instead of vanilla extract.
Vanilla extract works if you dont have vanilla bean paste on hand, but the flavor isnt quite as strong.
I also love being able to see those tiny little vanilla bean specks!!
If desired, you can also add an additional teaspoon of your favorite extract to this frosting .
My one word of caution here is to make sure you pick an extract that will pair well with your alternative dairy.
Since I prefer using almond milk and almond yogurt, adding a teaspoon of almond extract to this frosting would be delicious. It would also help enhance the natural almond flavor in these cupcakes.
Likewise, is you prefer coconut milk and coconut yogurt, you could add some coconut extract.
For soy and oat milk, I think almond or lemon extract would taste great.
Recommended Reading: Jason’s Deli Allergy Menu
