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.
Course Dessert
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Servings 12cupcakes
Author Muneeza Ahmed
Equipment
1 Standing mixeror use elbow grease if you don't have a standing mixer!
1 Cupcake tray
1 Cupcake Liners
Ingredients
Gluten-Free Cupcakes
1 ¾cupsGluten-Free All-Purpose Flour Mixour favorite brand is Bob's Red Mill
1cupOil-Free Oat Milkwe like the Malk or Elmherst brands
½cupVegan Butterour favorite brand is Miyoko's Creamery European vegan butter
4cupsOrganic Powdered Cane Sugar
2tspAlcohol-Free Vanilla Extract
2-3tbspAlmond Milkavoid any brands that add oils, flavors, or preservatives like citric acid
1packVegan Clean Sprinklesoptional, we recommend rainbow starfetti by the Supernatural brand
Get Recipe Ingredients
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!