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Plant-Based GF Vanilla Cupcakes

These are without a doubt the best gluten-free vanilla cupcakes I have ever made!

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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!

Plant-Based GF Vanilla Cupcakes         Makes 12 cupcakes
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

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.


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