Gluten-Free Vanilla Cupcakes with Dairy-Free Vanilla Buttercream Frosting
 
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These amazing gluten-free vanilla cupcakes, along with a rich and creamy vegan frosting, were created by Sarah of Sarah Bakes Gluten Free and shared with us by So Delicious Dairy Free
Author:
Serves: 14 cupcakes
Ingredients
Gluten-Free Vanilla Cupcakes:
  • 1-3/4 cups gluten free flour blend (see Sarah's homemade blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup So Delicious vanilla coconut milk beverage
  • ½ cup water
  • 1 tablespoon white vinegar
  • 1 cup organic cane sugar
  • ⅓ cup sunflower seed oil (or other neutral baking oil)
  • 1 tablespoon vanilla extract
Dairy-Free Vanilla Buttercream:
  • ½ cup dairy-free margarine (such as Earth Balance), softened
  • ¼ cup organic non-hydrogenated shortening
  • 3 cups organic powdered sugar, sifted
  • 2 to 3 tablespoons So Delicious coconut milk coffee creamer
  • 1 teaspoon pure vanilla extract
Instructions
Gluten-Free Vanilla Cupcakes:
  1. Preheat your oven to 350ºF. Line 14 cupcake pans with paper cupcake liners.
  2. Sift together the flour blend, baking powder, baking soda, and salt. Set aside.
  3. In large mixing bowl, stir together the coconut milk, water and vinegar. Allow to sit for 1 minute to curdle.
  4. Add the sugar, oil, and vanilla. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth and start to thicken.
  5. Pour the batter into your prepared cupcake pan.
  6. Bake for 16 to 18 minutes, or until toothpick inserted in center of cupcake comes out clean.
  7. Place cupcakes on cooling rack and cool completely.
Dairy-Free Vanilla Buttercream:
  1. To make buttercream, beat together the margarine with the shortening for 1 minute.
  2. Add the sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes.
  3. Add another tablespoon or 2 of the coffee creamer if needed, and beat the buttercream until light and fluffy.
  4. Place in piping bag with large star tip and frost the cooled cupcakes. Best enjoyed within 1 to 2 days.
Notes
For best results on texture and taste, be sure to make the lighter flour blend by replacing the 2 cups sweet white sorghum flour with white rice flour.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-vanilla-cupcakes-buttercream