Gluten Free Vanilla Cupcakes with Chocolate Frosting

A classic vanilla cupcake recipe made gluten free and vegan. These gluten free vanilla cupcakes are topped with a rich, decadent chocolate frosting that’s dairy free!
Did you know that this week is Food Allergy Awareness Week? Are you doing anything special in honor of this week? We’re making desserts, wearing teal, and talking about food allergies at our house.
I wanted to make something special to celebrate this week of awareness, and I decided a delicious top 8 allergen free dessert would be appropriate. (When isn’t a dessert appropriate, right?) :)
I’ve been working for a while on trying to develop a recipe for delicious gluten free vanilla cupcakes, and I finally came up with a yellow cupcake that we love. When a reader emailed me recently asking about gluten free vanilla cupcakes, I knew it was time to photograph these and get them on the blog.
I even dressed them up in teal cupcake wrappers in honor of this special week! I’ve been wearing my teal, so why leave the cupcakes out? :)
I know that many of you make cupcakes ahead of time in order to store them in the freezer so that your child has allergy friendly cupcakes ready to go for a birthday party or other special occasion. These are just perfect for any parties or picnics you have planned this summer – they certainly don’t taste any different than “regular” cupcakes. The cupcake is tender and the frosting is rich and decadent.

For the cupcakes:
  • 1¾ cups gluten free flour blend (I used King Arthur Multi-Purpose Gluten Free Flour)
  • 1 cup organic cane sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold water
  • ½ cup organic canola oil
  • 2 Tablespoons So Delicious coconut milk vanilla yogurt
  • 2½ teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
For the frosting:
  • ¼ cup soy-free Earth Balance vegan buttery spread
  • 3 cups confectioner's sugar, sifted
  • ½ cup unsweetened cocoa powder
  • 1-3 Tablespoons coconut milk (or any non-dairy milk)
  • sprinkles for topping if desired
  1. Preheat the oven to 375 degrees. Line a cupcake pan with paper liners.
  2. Put the gluten free flour blend, sugar, baking soda, and salt in a mixing bowl and whisk together.
  3. Add the water, organic canola oil, yogurt, vanilla extract, and apple cider vinegar.
  4. Mix by hand until combined.
  5. Spoon the batter into the cupcake liners, filling about halfway full.
  6. Bake at 375 degrees for about 20-23 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool completely, then make the frosting.
  8. Beat the vegan butter spread until fluffy, then sift in some of the powdered sugar and cocoa powder. Alternate adding powdered sugar and cocoa powder and drizzling in a little bit of coconut milk while beating.
  9. Once you have added all of the powdered sugar, check the consistency. It should be quite thick so that it pipes onto the cupcakes well. If needed, add a little more milk or powdered sugar.
  10. Spoon the frosting into a piping bag fitted with a #1M tip. Pipe the frosting on the cooled cupcakes.
  11. Enjoy! Leftover cupcakes should be refrigerated.
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