Gluten Free Vegan Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

These cupcakes bake up soft, tender, and perfectly domed, with a light vanilla flavor that pairs beautifully with the rich, cloud-like frosting swirled on top. Plant-based milk soured with a touch of apple cider vinegar creates that classic tender crumb, while a splash of neutral oil keeps every bite moist without any egg or dairy needed. The frosting comes together fast, whipped until light and fluffy, then piped or spread into swoops that hold their shape beautifully. Organic cane sugar and vanilla extract round out the flavor with a warm, bakery-style sweetness in every layer. Simple pantry staples and a straightforward two-bowl method make this one approachable enough for a weeknight bake, and it's a solid option to add to your gluten free dessert rotation. Whether you're making these for a birthday or just a weekend treat, they deliver that classic cupcake experience without any fuss.

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Ingredients

12 servings

For the cupcakes

1 cup plant-based milk
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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1 tbsp apple cider vinegar
1 ¾ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup organic cane sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp plant-based milk
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

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