Description
These moist and simple gluten-free cupcakes are perfect for anyone seeking a delicious dairy-free and gluten-free treat. Made with avocado oil and a dairy-free milk blend, these cupcakes are light, fluffy, and topped with a creamy dairy-free frosting that can be customized with your favorite colors and sprinkles.
Ingredients
Cupcake Batter
- ½ cup avocado oil (or oil of choice)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 ¼ cups all purpose gluten-free flour blend
- ¼ teaspoon salt
- 1 ¾ teaspoons baking powder
- ½ cup dairy-free milk (coconut cashew milk recommended)
- 2 teaspoons vanilla extract (or vanilla bean paste)
Dairy-Free Frosting
- ½ cup dairy-free butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons dairy-free milk (coconut cashew milk recommended)
- Food coloring of your choice (optional)
- Sprinkles (optional)
Instructions
- Prep the Oven: Preheat your oven to 350°F (180°C) and position the rack in the center. Line a standard cupcake pan with paper liners and set aside.
- Combine the Batter Ingredients: In a medium bowl, whisk together the avocado oil and granulated sugar until well combined. Add the eggs and beat with an electric mixer on medium speed for about one minute, until the mixture looks light and smooth. Then add the gluten-free flour blend, salt, baking powder, dairy-free milk, and vanilla extract. Mix again on medium speed for another minute until the batter is smooth and fully blended.
- Fill Cupcake Liners and Bake: Scoop the batter evenly into the lined cupcake pan, filling each liner about two-thirds full. Bake for 18 to 20 minutes, or until the tops are lightly golden and spring back when gently touched. Remove from oven and let cupcakes cool in the pan for five minutes before transferring them to a wire rack to cool completely.
- Make the Dairy-Free Frosting: In a clean bowl, beat the dairy-free butter and vanilla extract together until smooth and fluffy. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. Alternate with a tablespoon of dairy-free milk as needed to maintain a smooth, spreadable texture.
- Frost and Serve: If the frosting feels too thick, add a little more dairy-free milk to reach your preferred consistency. Once the cupcakes are fully cooled, frost generously and decorate with food coloring or sprinkles if desired. Serve and enjoy your delicious gluten-free cupcakes!
Notes
- Use room temperature eggs for better batter consistency.
- Ensure your gluten-free flour blend contains xanthan gum or add separately if needed.
- Adjust dairy-free milk quantity in frosting for desired thickness.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Feel free to add natural food coloring to the frosting to customize colors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
