Gluten free, Vegan Vanilla Cupcakes

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These gluten free, vegan vanilla cupcakes are simple to make, and are light and fluffy with a perfect vanilla flavour.

A note on some of the ingredients:

Gluten free flour blend: I have used Bob’s Red Mill 1:1 Gluten Free Flour and Life Smart Gluten free flour blend in this recipe and both turned out well. It is best to weigh the flour using a kitchen scale to ensure that the recipe turns out the same every time. If you don’t have a kitchen scale I recommend using the “fluff and scoop” method for measuring the flour. Using a fork fluff the flour in it’s bag/container and then scoop it into a measuring cup and leveling it off.

Plant based butter: I prefer to use Becel plant based butter sticks for baking. I use unsalted butter so that I can control the amount of salt in the baking. As a bonus it is also gluten free! The butter needs to be softened for both the cupcakes and the buttercream so make sure to leave it out on the counter for 30 minutes or more.

Non dairy milk: The non-dairy milk that I use in all of my baking is soy milk because my kids can’t take anything with nuts to school. Use whatever your preferred non-dairy milk is. By adding the apple cider vinegar to the milk and letting it sit we are making non-dairy buttermilk. It will curdle slightly, that’s ok!

Cornstarch: Cornstarch is naturally gluten free and serves as an egg substitute in this recipe. It is a great binder helping to bring the ingredients together. Arrowroot starch is a good substitute if you can’t have corn.

Vanilla bean paste: I tend to reserve my vanilla bean paste for simple vanilla recipes so that the flavour really comes through. It does add flecks of black throughout.
If you don’t have vanilla bean paste, you can use vanilla extract instead. By using vanilla extract in the buttercream icing the icing may not be as white but it will still taste just as good.

How the gluten free, vegan vanilla cupcakes are made:

In a large 2 cup measuring cup add the non-dairy milk and the apple cider vinegar. Set aside while the rest of the ingredients are assembled. This makes the non-dairy milk into non-dairy buttermilk.

In a small dish mix together the cornstarch and water and set aside.

In the bowl of a stand mixer add the flour, sugar, baking powder and salt. Mix the dry ingredients together with a spoon and add the softened butter. Run the stand mixer on low with the paddle attachment until the butter is mostly incorporated and the batter resembles wet sand.

To the buttermilk mixture add in the vanilla and cornstarch slurry and mix well.

With the stand mixer running on low, slowly pour the wet ingredients into the dry, scraping the measuring cup with a spatula. Mix until there are no dry patches left.

Cover the bowl and place in the fridge for 2 hours. By letting the batter rest it helps the consistency of the vanilla cupcakes. They will be light and fluffy instead of dense and gummy.

After 1 1/2 hours line a 12 cup muffin tin with liners and preheat the oven to 350°F.

Fill each well three quarters full with batter.

Bake the vanilla cupcakes for 20 to 22 minutes. The edges will begin to darken slightly and a toothpick with come out clean.

Let the vanilla cupcakes cool for 5 minutes in the tin and then gently move them to a cooling rack. Once the cupcakes are completely cool make the buttercream icing.

If planning on freezing the cupcakes I recommend freezing them without the buttercream icing. Wrap them air tight and place in the freezer for up to 3 months. To defrost let them sit at room temperature for 2 to 3 hours and then top with icing.

Making the vanilla buttercream icing:

In the bowl of a stand mixer add in the softened plant based butter. With a paddle attachment mix the butter on medium to medium high for 3 to 5 minutes, stopping occasionally to scrape down the sides. The butter will become light in colour and fluffy.

Turn the mixer down to low and add in the vanilla. Once the vanilla is mixed in add in the icing sugar, keeping the mixer on low, 1/2 a cup at a time until it has all been added in. Add in the non-dairy milk 1 tablespoon at a time until the consistency of the icing is soft and fluffy.

Ice the vanilla cupcakes and decorate with gluten free sprinkles if you wish.

Enjoy!

Looking for more desserts? Try my Best Ever Gluten free Chocolate Cupcakes, Gluten free Carrot Cake Cupcakes or my Gluten free & Vegan Nanaimo bars!