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Gluten-Free Vegan Vanilla Cupcakes

gluten-free vegan vanilla cupcakes on white plate.

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The best Gluten-Free Vegan Vanilla Cupcakes are easy to make and allergy-free! Light, moist, and fluffy eggless vanilla cupcakes, made with 8 simple ingredients in one bowl, and topped with dairy-free buttercream frosting! This delicious homemade recipe is a staple for birthdays and special occasions when you need a quick and classic treat for everyone to enjoy!

Ingredients

Scale

Vanilla Cupcake Batter:

Vanilla Buttercream Frosting:

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the gluten-free flour, starch, granulated sugar, baking powder, baking soda, and salt.
  3. Add the vegan buttermilk, oil, and vanilla to the dry ingredients and mix to combine until there are no visible clumps of flour.
  4. Line a standard 12-count cupcake pan with liners and add about 3 heaping tablespoons of the cupcake batter to each (about 3/4 full).
  5. Bake in the oven for 20 minutes, until the tops are golden brown and a toothpick inserted into the middle comes out mostly clean.
  6. Allow the cupcakes to cool for about 5 minutes in the pan before transferring them to a wire rack to cool completely before frosting.

To Make The Frosting:

  1. Soften the stick of vegan butter slightly before adding it to a stand mixer or large bowl with a hand mixer.
  2. Add the powdered sugar, vanilla, and water. Beat the mixture together until you get a thick and smooth frosting. Add more water if needed.
  3. Store the frosting in the fridge until ready to frost the cooled cupcakes.
  4. Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the cooled cupcakes to your liking.

Notes

  • Storage: You can bake your cupcakes ahead of time and store them unfrosted at room temperature in a closed container for 2-3 days. Once you frost the cupcakes, store them in the fridge to prevent spoilage. Leftover frosted cupcakes are best if eaten within 1 week.
  • Freezing: You can freeze unfrosted cupcakes by freezing them flat on a baking sheet until solid before transferring them to a Ziplock storage bag or container. If you want to freeze frosted vanilla cupcakes, freeze them in a single layer in a storage container to keep the frosting presentable. Thaw the cupcakes in a single layer at room temperature for a few hours before frosting the unfrosted or serving the pre-frosted. Use frozen cupcakes within 3-4 months for best quality.
  • If you don't have a pastry bag, you can use a Ziplock/plastic baggie. Simply fill the bag with frosting, snip one corner off, and squeeze the frosting onto the cupcakes.
  • Check out this recipe for vegan cream cheese frosting. If you want to use store-bought vegan vanilla frosting, Miss Jones makes a great allergy-free one! You can also use my vegan chocolate buttercream frosting recipe!

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