These Gluten Free Vanilla Cupcakes are also dairy free, soy free, egg free, nut free, and vegan.
Oh vanilla cupcake, is there anything more perfect? It’s one of the best go-to desserts for birthdays and parties. I don’t care if you have allergies, your gluten free vanilla cupcakes should still be perfect. That’s why I created this recipe for a super moist cupcake that will remind you of a classic yellow birthday cake.
If you’re not a vanilla cupcake person then head over to my Gluten Free and Vegan Chocolate Cupcake recipe. It’s just as moist and delicious as this Gluten Free Vanilla Cupcake. They are essentially made the same basic way, the only difference is their flavor. You can also head over to that recipe if you prefer chocolate frosting on your vanilla cupcake.
Gluten Free Vanilla Cupcake Flour Blend
As you guys probably know by now, I don’t like to use the store-bought gluten free flour blends. I don’t think they yield the best results for most baked goods. That’s why I created my own gluten free flour blends that work well for all of your baking needs. To see all of my gluten free flour blend recipes click here.
For this recipe, I used my Gluten Free Cake Flour. What makes this blend different than the other ones? It has a higher starch content. Starches (like potato starch, tapioca starch, arrowroot starch, etc.) are much lighter in texture than flours (brown rice flour, oat flour, corn flour, etc.). Since you want your cupcakes to be moist, you don’t want to weigh them down with heavy flours. By incorporating more starches, you get a much lighter cupcake.
Ok, ok I know this sounds like a weird ingredient for a cupcake. You have to trust me though. Adding just a little bit of vegan mayonnaise adds the perfect amount of moisture.
If you aren’t sure which brand of vegan mayonnaise to choose. I advise either going for Follow Your Heart or Just Mayo. Both work great. I have been favoring Just Mayo lately because it is a little cheaper and you can purchase it at Walmart or Amazon.
If you’ve tried these Gluten Free Vanilla Cupcakes or any other recipe on the blog then don’t forget to scroll down to the comments section to rate the recipe ☆☆☆☆☆ and let me know your questions, thoughts, and opinions. I love hearing from you! If you think your friends would love this recipe too, don’t forget to hit the share buttons below.
A delicious and fluffy vanilla cupcake that will remind you of a classic yellow birthday cake. Completely gluten free, dairy free, soy free, egg free, nut free and vegan.
- 1 1/2 cup Eat or Drink’s gluten free cake flour blend - click to link to recipe
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup vegan butter
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 1 pinch of salt
- 3 tablespoons dairy free creamer
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350°F. Place cupcake liners inside your muffin pan.
- Whisk your egg replacer and water very well and set aside.
- Melt your dairy free butter and set aside to cool.
- In a large bowl whisk your dry ingredients very well making sure all ingredients are combined and there are no chunks.
- In a small bowl whisk your dairy free butter, cane sugar, almond milk, vegan mayonnaise, and vanilla extract very well. Once combined add in your egg replacer mixture and mix one more time until combined.
- In the bowl of your stand mixer fitted with the paddle attachment, add in about a 1/4 cup of your dry ingredients and about a 1/4 cup of your wet ingredients. Turn on to medium-low until combined. Now alternate adding about a 1/4 cup of both dry and wet, beginning and ending with your dry ingredients. Be sure to mix on medium-low until completely combined every time you add ingredients and use a rubber spatula if you need to scrape down the sides. Once all ingredients are added mix one last time on medium-low until completely combined and smooth. Remove the bowl from your stand mixer and use a rubber spatula to reach down to the bottom of the bowl and ensure everything has mixed properly.
- Use a spoon or cookie scoop to fill your cupcake liners. Unlike gluten-full cupcakes, you want to fill these up almost to the top. Leaving only about a 1/4 inch of space left at the top. See pictures in blog post for an example.
- Bake in the center of your oven for about 15 - 20 minutes or until a toothpick inserted in the center comes out dry. Let cool completely on a cooling rack before removing from pan and frosting.
While they are cooling you can make your frosting. In the bowl of your stand mixer fitted with the paddle attachment, add in your shorting and butter. Turn your stand mixer onto medium and mix until they are fluffy. Add in your powdered sugar and salt and mix on medium-low until combined. Use a rubber spatula to scrape down the edges then add in your dairy-free creamer and vanilla and mix on medium-low eventually turning it up to medium until everything is combined and fluffy. Scrape down the edges and spread onto your cooled cupcakes.
You can spread the frosting on with a butter knife. You can also use a traditional pastry bag. If you do not have a pastry bag a ziplock bag can be used instead. Fill the ziplock bag with the frosting and close. Use scissors to snip off a small amount of one of the bottom corners. You can then use that bag as your pastry bag.