Are you looking for a vegan and Gluten-Free sweet treat? These vegan gluten-free cupcakes are the perfect treat if you’re seeking something light, fluffy, and suited for all dietary restrictions. Made with healthy, basic ingredients, they make a guilt-free snack or are ideal for special events like birthdays. With this recipe, you can make cupcakes that are both tasty and allergy-friendly without sacrificing flavor or texture. These cupcakes will capture your heart with every mouthful, regardless of whether you’re vegan, gluten-free, or just trying something new.

• Yields: 12 cupcakes

• Prep Time: 15 minutes

• Cook Time: 20–25 minutes

Ingredients

For the cupcakes:

• 1 ½ cups (180g) gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (150g) granulated sugar or coconut sugar
• ½ cup (120ml) Any plant-based milk, such as almond or coconut milk
• ½ cup (120ml) unsweetened applesauce
• ⅓ cup (80ml) neutral oil (e.g., sunflower, canola, or melted coconut oil)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

For the frosting:

• 1 ½ cups (180g) powdered sugar
• ½ cup (120g) vegan butter, softened
• 1–2 tbsp almond milk
• 1 tsp vanilla extract

How to make gluten free vegan cupcakes

Instructions

1. Warm up the oven.

• Place cupcake liners in a 12-cup muffin tray and preheat the oven to 350°F (175°C).

2. Combine the dry ingredients.

• In a medium bowl, mix the gluten-free flour, baking powder, baking soda, salt, and sugar.

3. Mix the Wet Ingredients

• Almond milk, applesauce, oil, apple cider vinegar, and vanilla extract should all be combined in a different basin and stirred until smooth.

4. Make the batter.

• Gradually mix the wet ingredients into the dry components. Avoid overmixing and beat gently until just blended.

5. Fill and Bake

• Fill cupcake liners up to ¾ full with batter. If you stick a toothpick in the center, it should come out clean after 20 to 25 minutes of baking. Arrange the cupcakes on a wire rack to cool fully.

6. Get the frosting ready.

• Mix the vegan butter in a mixing dish until it is creamy. A tablespoon of powdered sugar should be added at a time, alternating with almond milk, until the frosting is smooth and spreadable. Add the vanilla extract and stir.

7. Cover the cupcakes with frosting.

• Use a spatula or piping bag to frost the cupcakes after they are fully cool. Use fresh fruit, coconut flakes, or sprinkles to decorate as you choose.

8. Serve and Savor

• Although they are best eaten fresh, these cupcakes can be kept for up to three days at room temperature in an airtight container.

Tips for Perfect Vegan Gluten-Free Cupcakes:

An interesting twist is to mix 1-2 tablespoons of cocoa powder into the chocolate cupcake batter!

1. Select the Proper Flour Blend

• Make use of premium gluten-free all-purpose flour that has guar or xanthan gum in it. This keeps your cupcakes from crumbling by simulating the structure of gluten.

2. Accurate Measurement

• To guarantee accuracy, use spoons and measuring cups. Use a knife to level the flour after spooning it into the cup rather than scooping, which might pack the flour and make the cupcakes thick.

3. Avoid Overmixing

• A batter without gluten is delicate. To prevent thick or gummy cupcakes, stir only until the ingredients are incorporated.

4. For Lift, Add Vinegar

• When the baking soda and apple cider vinegar combine, bubbles are produced that aid in the cupcakes’ rising and fluff.

5. Ingredients at Room Temperature

• Make sure your applesauce and plant-based milk are at room temperature. This keeps the oil from hardening and helps make the batter smoother.

6. Evenly fill cupcake liners.

• To ensure consistent baking, fill each liner about ¾ full. A cookie scoop is perfect for creating regular portions.

7. Before frosting, let it cool completely.

• To prevent the frosting from melting and sliding, let the cupcakes cool fully on a wire rack before applying it.