Craving a sweet treat that's both delectable and dietary-friendly? Look no further! These vegan gluten-free vanilla cupcakes are about to revolutionize your dessert game. Imagine biting into a perfectly moist, cloud-like cupcake that's so incredibly tasty, you won't believe it's free from gluten and animal products. Whether you're dealing with dietary restrictions or simply want a healthier dessert option, these cupcakes are your ultimate solution to satisfy those sugar cravings without compromise!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 cupcakes
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- ½ cup almond milk
- ¼ cup coconut oil
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, lightly spraying with non-stick cooking spray.
- In a medium mixing bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate large bowl, whisk together the sugar, almond milk, melted coconut oil, vanilla extract, and apple cider vinegar until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Use a standard ice cream scoop or measuring cup to evenly distribute the batter among the prepared cupcake liners, filling each about ¾ full.
- Gently tap the muffin tin on the counter to release any air bubbles and ensure even baking.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with vegan buttercream or enjoy plain. Store in an airtight container at room temperature for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure all your ingredients are at room temperature for the smoothest batter possible.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Check Your Flour: Use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Measure Precisely: Baking is a science, so use measuring cups and spoons for accurate ingredient amounts.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and ensure the perfect finish.
- Storage Hack: To keep cupcakes fresh, store them in an airtight container at room temperature, and they'll stay delicious for up to 3 days.
- Flavor Boost: For an extra vanilla punch, use high-quality vanilla extract or scrape a vanilla bean pod into your batter.
- Frosting Options: Experiment with vegan buttercream, coconut whipped cream, or a simple glaze to customize your cupcakes.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
