Plant-Based GF Vanilla Cupcakes
These Plant-Based Gluten-Free Vanilla Cupcakes are, without a doubt, the best gluten-free vanilla cupcakes I have ever made! And I’m pretty picky about my desserts…
Here’s a fun fact:
I took these plant-based gluten-free vanilla cupcakes to a celebration, and people were questioning if they really were gluten-free and vegan. I was asked repeatedly what was in them.
I have a few chocolate cupcake recipes that are fantastic, too. But vanilla is a little trickier; at least in my experience, I’ve felt that way.
This cupcake recipe is going to rise nicely and hold it’s shape too; so frosting them is a breeze.
Give this recipe a try, add some sprinkles and throw a party!
Heat oven to 350. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, combine the flour, starch, and other dry ingredients. Mix well with a wire whisk. Add non-dairy milk, egg replacer, oil, vanilla, and lemon juice. Beat with a mixer until smooth.
Scoop just under 1/4 cup of batter into each muffin cup; they should be about 3/4 full.
Bake for about 18 minutes or until the tops spring back when lightly touched.
Cool the pan on a wire rack for a few minutes then set cupcakes on a wire rack and cool to room temperature.
Frost and decorate with your favorite frostings. There are delicious pre-made frostings that are gluten-free and vegan. Check out Pillsbury Supreme Creamy Vanilla and Duncan Hines Creamy Homestyle Chocolate Frosting.
Enjoy!
Plant-Based GF Vanilla Cupcakes
Ingredients
- 1 cup sorghum flour
- 1 cup potato starch not potato flour
- 1 cup of sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1 cup non-dairy milk I used almond
- egg replacer equal to one egg I used Ener-G Egg Replacer
- 3 Tbsp oil
- 1 Tbsp vanilla extract
- 1/4 tsp lemon juice
Instructions
- Heat oven to 350. Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, combine the flour, starch, and other dry ingredients. Mix well with a wire whisk. Add non-dairy milk, egg replacer, oil, vanilla, and lemon juice. Beat with a mixer until smooth.
- Scoop just under 1/4 cup of batter into each muffin cup; they should be about 3/4 full.
- Bake for about 18 minutes or until the tops spring back when lightly touched.
- Cool the pan on a wire rack for a few minutes then set cupcakes on a wire rack and cool to room temperature.Frost and decorate with your favorite frostings. There are delicious pre-made frostings that are gluten-free and vegan. Check out Pillsbury Supreme Creamy Vanilla and Duncan Hines Creamy Homestyle Chocolate Frosting.
