Vanilla Cupcakes (gluten-free, dairy-free option)
Ingredients
Vanilla Cupcakes
- 1/2 cup almond milk (or milk of choice)
- 1 1/2 tsp vinegar or lemon juice
- 1 1/3 cup gluten-free all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil, melted (or dairy-free butter alternative or butter)
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
Vanilla Frosting
- 1/2 cup butter or dairy-free butter alternative
- 2-3 tbsp almond milk (or milk of choice)
- 1 tsp vanilla
- 2 cups powdered sugar
Instructions
Vanilla Cupcakes
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To begin, preheat your oven to 350 and line a muffin tin with cupcake liners.
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In a small bowl, add your almond milk and vinegar and stir them together. Let it sit for a few minutes, till it curdles to become "buttermilk."
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In a small mixing bowl, combine your dry ingredients (flour, baking powder, salt) and stir them together.
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In a large mixing bowl, using a hand mixer, cream your coconut oil and sugar together. Add your eggs and blend together again briefly. Add your vanilla and almond milk "buttermilk" and blend everything together.
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Pour your dry ingredients into your wet ingredients and stir them together till all is well combined. Fill each cupcake liner about 2/3 way full with the cupcake batter.
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Bake in the oven for 19-22 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.
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Let your cupcakes cool entirely before frosting.
Vanilla Frosting
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In a large mixing bowl, add your butter, milk and vanilla and, with a hand mixer, cream them together till smooth. Add one cup of powdered sugar and mix together till smooth. Add your second cup of powdered sugar and mix together again till smooth.
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Pipe or spread your frosting on top of your cooled cupcakes.
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Devour!
Recipe Notes
Stored in an airtight container in the fridge, these cupcakes last about a week. Alternatively, you can store them for 1-2 days on the counter.