Ingredients:

  • 240ml dairy-free milk (Soy or Almond)
  • 1 tsp apple cider vinegar
  • 210g gluten-free all-purpose flour blend (with xanthan gum)
  • 150g cane sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 80ml neutral oil (Avocado or Melted Coconut)
  • 1 tbsp pure vanilla extract
  • 115g vegan butter sticks, softened
  • 360g powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2 tbsp dairy-free cream or milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-slot muffin tin with paper liners.
  2. In a small bowl, whisk together the dairy-free milk and apple cider vinegar. Let it sit for 5–7 minutes until it curdles into vegan buttermilk.
  3. In a large mixing bowl, sift together the gluten-free flour, cane sugar, baking powder, baking soda, and sea salt. Whisk to combine.
  4. Add the neutral oil and 1 tablespoon of vanilla extract to the buttermilk mixture, then pour the wet ingredients into the dry ingredients. Whisk until just combined.
  5. Allow the batter to rest for 10 minutes. This mandatory step allows the gluten-free starches to hydrate, preventing a gritty texture.
  6. Divide the batter evenly among the 12 cupcake liners. Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow cupcakes to cool completely in the tin before removing to a wire rack.
  8. Prepare the frosting by beating the softened vegan butter with a hand mixer until creamy. Gradually add powdered sugar, 1 teaspoon of vanilla, and dairy-free cream, beating until light and fluffy.
  9. Pipe or spread the frosting onto the cooled cupcakes and serve.