Dairy Free Gluten Free Yellow Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.6

(26)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cupcakes

1 ½ cups gluten free flour blend
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk, room temperature
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
2 tbsp sour cream, room temperature

For the buttercream

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
2 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!