These are without a doubt the best gluten-free vanilla cupcakes I have ever made!
I’m pretty picky about my desserts…well my food in general, so if it’s not really good I’m just not going to eat it.
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 add flour, starch, and other dry ingredients together. 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 to fill muffin cups, they will be about 3/4 full.
Bake for about 18 minutes or until tops springs 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.