She’s done it again! My daughter, Rayyaan, has created another sweet indulgence that anyone—vegan or otherwise—would love. The best thing about these delicious cupcakes is how clean they are. Nothing that could contribute to chronic symptoms or disrupt your health.
I am constantly blown away by all of the energy Rayyaan has in the kitchen; she’s a culinary machine! I look forward to sharing more of her recipes with you soon. And, if you’re okay to consume a bit of fat here and there, enjoy this decadent healing treat!
To your health and happiness,
Muneeza
Rayyaan's Gluten-Free Dairy-Free Vanilla Frosted Cupcakes
A sweet indulgence that anyone—vegan or otherwise—would love. The best thing about these delicious cupcakes is how clean they are! And the frosting is to die for.
Equipment
- 1 Standing mixer or use elbow grease if you don't have a standing mixer!
- 1 Cupcake tray
- 1 Cupcake Liners
Ingredients
Gluten-Free Cupcakes
- 1 ¾ cups Gluten-Free All-Purpose Flour Mix our favorite brand is Bob's Red Mill
- 1 cup Oil-Free Oat Milk we like the Malk or Elmherst brands
- 1 cup Coconut Sugar
- 1 ¼ tsp Baking Soda
- ½ cup Coconut Oil
- 2 tsp Alcohol-Free Vanilla Extract
- 1 tbsp Lemon Juice
Dairy-Free Vanilla Frosting
- ½ cup Vegan Butter our favorite brand is Miyoko's Creamery European vegan butter
- 4 cups Organic Powdered Cane Sugar
- 2 tsp Alcohol-Free Vanilla Extract
- 2-3 tbsp Almond Milk avoid any brands that add oils, flavors, or preservatives like citric acid
- 1 pack Vegan Clean Sprinkles optional, we recommend rainbow starfetti by the Supernatural brand
Instructions
- Preheat the oven to 350°F
- Line a cupcake tray with 12 cupcake liners
- Add all the dry cupcake ingredients to a mixing bowl and mix until combined
- In a separate bowl, combine the liquid cupcake ingredients. Mix well until you have a smooth batter
- Divide the batter evenly by pouring into 12 cupcake liners
- Place the cupcake tray in the oven and bake for 25 minutes. After 25 minutes, poke a toothpick or knife into the center of one cupcake; it should come out clean. If it’s still wet, bake for another 1-2 minutes and check again
- After baking, let the cupcakes cool in the tray for a few minutes before transferring the cupcakes to a wire cooling rack to cool completely
- While your cupcakes are baking, make the frosting. Add the vegan butter, powdered sugar, vanilla extract, and 2 tablespoons of almond milk to the bowl of your stand mixer and mix at slow speed. Gradually increase the speed until the frosting is thick and smooth. If it is too thick, add the remaining tablespoon of almond milk
- When the cupcakes are completely cool, pipe on the frosting and add sprinkles to the top
- Enjoy!
Notes
Storing and Freezing: Keep them covered at room temperature, where they will stay good for 2-3 days. They will stay good for about a week in a covered container in the fridge. They also freeze well!
Tried this recipe?Leave a comment!
