Easy Vegan Vanilla Cupcakes (Gluten-Free)
User Reviews
4.5
Easy Vegan Vanilla Cupcakes (Gluten-Free)
Description
The Easy Vegan Vanilla Cupcakes blend almond flour with potato starch and cornstarch to achieve a gluten-free and dairy-free batter. The wet ingredients—dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract—create a moist and slightly sweet base. Baking powder leavens the batter, resulting in cupcakes with a tender crumb and light texture akin to cornbread. The cupcakes bake in liners to promote even cooking and prevent browning.
These cupcakes are mild in vanilla flavor and adaptable to various frostings. Their gluten-free nature makes them suitable for restricted diets. The recipe advises on using specific starches and mentions possible substitutions, though effectiveness is not guaranteed. The final cupcakes are ideal for serving as a snack or dessert.
The batter thickness is key, and adjustments with milk or almond flour can help achieve the right consistency. Baking time is until a toothpick inserted is clean and the edges are golden. Frosting options provide flexibility for presentation and flavor.
Ingredients
CUPCAKES
- 1/4 cup dairy-free milk we used almond milk, unsweetened
- 1/2 cup applesauce unsweetened
- 1/4 cup avocado oil (or other neutral oil)
- 1/2 cup maple syrup
- 1 Tbsp vanilla extract
- 2 cups almond flour (the closest sub would be cashew flour, or a mix of coconut flour and a GF blend, but we haven't tested it this way and can't promise good results!)
- 3/4 cup potato starch not potato flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 1 tsp salt sea salt
FROSTING optional
- buttercream frosting classic
- chocolate ganache frosting vegan
- chocolate frosting date-sweetened
- Strawberry Frosting vegan
- Coconut whipped cream
Instructions
- Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners (we prefer these ones). Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.
- To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
- Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.
- Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes.
- Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It’s better to slightly over-bake than under-bake these cupcakes to avoid gumminess.
- Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.
- Once cooled, option to top with frosting of choice. These subtly sweet cupcakes pair nicely with a sweeter frosting such as our classic buttercream frosting, vegan chocolate ganache frosting, date-sweetened chocolate frosting or vegan strawberry frosting. For a lighter option, try lightly-sweetened coconut whipped cream and fresh berries.
- Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.
Notes
- Substitutions for potato starch include a blend of coconut flour and arrowroot starch, or possibly oat flour, though results may vary.
- Arrowroot can replace cornstarch if desired for similar texture.
- For non-gluten-free versions, try substituting about 1 1/2 cups all-purpose flour for the combined almond flour and starches, keeping in mind this may affect texture.
- Nutrition information was estimated without frosting and based on the lower amount of maple syrup plus specific dairy-free milk and butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Cupcakes)
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 243 | 12% |
| Carbohydrates | 27.1g | 9% |
| Protein | 3.9g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 9.2g | 46% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 284mg | 12% |
| Potassium | 183mg | 4% |
| Fiber | 2.2g | 9% |
| Sugar | 9.9g | 20% |
| Vitamin A | 3.8IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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