You’ll love this gluten-free cupcakes recipe for its delightful vanilla flavor and moist, tender texture! With a simple mix of pantry staples, these come together effortlessly, offering a quick and easy way to enjoy delicious homemade GF treats!
Why you’ll love this recipe
- Dietary inclusivity. Suitable for gluten-sensitive individuals or those seeking gluten-free options.
- Delicious customizable flavor. This recipe offers delightful vanilla cupcake bases that can be frosted with a range of different frosting variations or you can experiment with mix-ins.
- Healthier choice. Uses wholesome gluten-free flours for a better-for-you treat.
- Easy indulgence. Simple to make, these cupcakes ensure a quick and satisfying baking experience.
Ingredients needed
- Gluten-free all-purpose flour blend. The base of the cupcakes, providing structure and texture without gluten.
- Almond flour. Assists to build structure and texture in the crumb.
- Granulated sugar. Sweetens the cupcakes and contributes to their overall flavor.
- Baking powder and baking soda. Leavening agents that help the cupcakes rise and become light and fluffy.
- Salt. Enhances the taste of the cupcakes and balances the sweetness.
- Unsweetened applesauce. Acts as a binder and moisture source, replacing eggs in this vegan recipe.
- Unsweetened almond milk (or any plant-based milk). Adds moisture and helps achieve the desired batter consistency.
- Vegetable oil. Provides moisture and contributes to the cupcakes’ softness.
- Pure vanilla extract: Infuses the cupcakes with a pleasant vanilla aroma and flavor.
How to make gluten-free cupcakes
Step 1 – Preparation. Preheat your oven to 350°F (175°C) and use cupcake liners to line a muffin tin. In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, almond flour, baking powder, baking soda, and salt until well combined.
Step 2 – Combine wet ingredients. In another bowl, mix together the unsweetened applesauce, almond milk, vegetable oil, and vanilla extract until well mixed.
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Step 3 – Combine dry and wet ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. A few lumps are okay. Avoid using an electric mixer.
Step 4 – Fill cupcake liners and bake. Spoon the batter evenly among the cupcake liners, filling each about two-thirds full. Place the pan in the preheated oven for 18-20 minutes or until a toothpick or cake tester comes out clean. Avoid over baking.
Step 5 – Cool and serve! Remove the cupcakes from the oven, allow them to cool in the tin for a few minutes and then transfer them to a wire cooling rack.
Once the cupcakes are completely cooled, you can frost them however you like! I use a simple vegan vanilla buttercream frosting. Betty Crocker, Pillsbury and Duncan Hines all have great vegan options! They’re perfect as a simple snack or dessert. You can also make your own by mixing some soft vegan butter with powdered sugar, a little almond milk and some more vanilla extract.
Tips to make the best recipe
- Quality ingredients. Use high-quality ingredients for the best results. Choose a reliable gluten-free all-purpose flour blend, fresh baking powder and baking soda, and pure vanilla extract.
- Room temperature ingredients. Allow ingredients like vegan butter and plant-based milk to reach room temperature before mixing. This ensures even distribution and better incorporation, resulting in a smoother batter and more consistent baking.
- Don’t overmix. Mix the batter until just combined. Overmixing can lead to dense or tough cupcakes. Lumps in the batter are normal and will dissolve during baking, so resist the urge to over-stir.
- Cooling and storage: Allow the cupcakes to cool completely on a wire rack before storing or frosting them. If you frost them while they’re still warm, the frosting may melt or become runny.
Storage instructions
To store: You can store the gluten-free vanilla cupcakes at room temperature in an airtight container for 1 to 2 days. You can extend this buy refrigerating the cupcakes.
To freeze: Place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or resealable freezer bags. When ready to enjoy, let them thaw at room temperature before frosting or consuming.
Recommended tools
- Muffin tin. To ensure the perfect form for your cupcakes.
More delicious cupcake recipes to try
Frequently asked questions
It’s generally not recommended to directly substitute almond or coconut flour for gluten-free all-purpose flour in baking recipes. Almond and coconut flours have different properties and absorb liquids differently.
Yes, you can use your preferred plant-based milk instead of unsweetened almond milk. Options like soy milk, oat milk, rice milk, or coconut milk can work well. Just ensure they’re unsweetened and unflavored to maintain the intended flavor of the cupcakes.
Gluten-free batters can have a slightly thinner consistency due to the absence of gluten. The liquid-to-dry ingredient ratio in gluten-free recipes is often different.
Absolutely! Adding mix-ins like dairy-free chocolate chips, chopped nuts, or fresh berries can add extra flavor and texture to your cupcakes
Gluten-free Cupcakes
Ingredients
- 1 cup gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk unsweetened
- 1/4 cup vegetable oil
- 1/4 cup applesauce unsweetened
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour blend, almond flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix together the unsweetened applesauce, almond milk, vegetable oil, and vanilla extract until well blended.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking.
- Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, you can frost them however you like! I prefer a simple vegan vanilla frosting. Betty Crocker, Pillsbury and Duncan Hines all have a great vegan option!
Margie Gelsleichter says
Crazy Vegan says