Vanilla Cupcakes GF/Vegan/Allergen Free

Vanilla cupcakes with strawberry frosting

These light, fluffy vanilla cupcakes are the perfect base for any frosting or filling. Made with my signature pastry blend, they bake up beautifully every time—no one will guess they’re gluten-free and top 9 allergen-free!

Ingredients Makes about 12 cupcakes

Dry:

2 ½ cups + 2 tbsp pastry blend

¾ tsp xanthan gum

1 ¼ tsp baking powder

1 tsp baking soda

1 cup + 2 tbsp granulated sugar

1 ¼ tsp salt

Wet:

1 ½ cups alternative milk (I use original Rice Dream)

1 tsp apple cider vinegar

½ cup canola oil

1 ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with liners.

2. Mix dry ingredients in a stand mixer on low speed for about a minute to ensure even distribution.

3. Combine wet ingredients in a separate bowl. Let the apple cider vinegar sit in the alternative milk for a few minutes to create a dairy-free "buttermilk."

4. Slowly pour wet ingredients into the dry mixture while the mixer runs on low speed. Once incorporated, turn up to medium-high speed and mix for 2-3 minutes. The batter should be smooth.

5. Scoop batter using a 2 2/3 oz scoop (get it here) into each cupcake liner (this size works with the scoop size). Do not use foil liners, they are the worst.

6. Bake for 13 minutes, then rotate the tray for even baking. Bake for another 13 minutes, or until the tops bounce back when gently pressed. (If it leaves an indention, but the toothpick tests comes out clean, bake another 1-2 minutes. Egg free cupcakes can pass a toothpick test and sometimes not be fully baked.)

7. Cool completely before frosting or decorating.

Enjoy these soft, tender vanilla cupcakes with your favorite allergen-free frosting! These freeze well for up to a month—just thaw at room temperature before serving.