Description
A delicious Classic Gluten Free Vanilla Cupcake Recipe that’s dairy free and easy to make. Incredible texture that’s moist, soft, fluffy, and topped with a delicious Dairy Free Vanilla Buttercream Frosting. The perfect allergen friendly dessert for any special occasion!
Ingredients
Scale
Vanilla Cupcakes
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1 cup organic sugar
- 2 tsp vanilla extract not immitation
- 1/4 tsp. almond extract flavoring
- 1 stick Earth Balance Butter ( room temperature ) Do NOT melt butter it won’t turn out the same.
- 2 eggs
- 1/2 cup Silk Unsweetened Cashew Milk
- 1 tbsp apple cider vinegar
Vanilla Buttercream Frosting
- 2 sticks Earth Balance Butter ( room temperature )
- 1 tsp vanilla
- 3 cups powdered sugar ( add more if you’d like it thicker )
- 2 tbsp Silk unsweetened cashew milk
Instructions
Vanilla Cupcakes
- Preheat oven to 325 degrees.
- Line cupcake tin with cupcake liners.
- Sift your flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl cream together your butter and sugar.
- Now add in your eggs and mix again.
- Next gently mix your vanilla, almond extract, and apple cider vinegar.
- Slowly pour your flour mix into the wet ingredients. Mixing between each addition.
- Gently stir in your cashew milk..
- Using a large cookie scoop, scoop batter into each cupcake liner.
- Bake for approximately 17 to 19 minutes. Check with a toothpick.
- Remove from the oven when done and let cool.
Vanilla Buttercream Frosting
- In a large bowl cream your butter for about a minute.
- Add in Vanilla, and mix in.
- Next add in powdered sugar in increments, mixing after each time.
- Continue to mix until fluffy, add in cashew milk as needed.
- Scoop buttercream into piping bag and pipe onto cooled cupcakes.
- Top with sprinkles.
- Enjoy 🙂
- Prep Time: 25 minutes approx.
- Cook Time: 18 minutes approx.
- Category: desserts
- Method: bake
- Cuisine: american
