Gluten-Free & Dairy-Free Vanilla Cupcakes
Ingredients
The cupcakes
-
1½
cups
all-purpose gluten-free flour
-
½
cup
pure cane sugar
-
1½
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
sea salt
-
1
cup
full-fat coconut milk
-
2
tablespoons
maple syrup
-
1
tablespoon
vanilla extract
-
1½
teaspoons
apple cider vinegar
The frosting
-
½
cup
vegan butter
-
½
cup
powdered sugar
-
½
teaspoon
vanilla extract
-
1-2
tablespoons
full-fat coconut milk
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the dry ingredients.
- In a separate bowl, whisk the wet ingredients until well combined.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Divide the batter evenly among the cupcake liners, filling each about halfway.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are baking, prepare the frosting by creaming the vegan butter and gradually adding the powdered sugar and coconut milk until smooth.
- Allow the cupcakes to cool completely before frosting and decorating.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
203
Total fat
8g
Total carbohydrates
32g
Total protein
1.5g
Sodium
227.1mg
Cholesterol
0mg
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