Gluten-Free Vanilla Cupcakes Recipe

Light and delicious party worthy vanilla cupcakes. Frost them with your favorite icing. We frosted these sweet little beauties with mocha flavored icing because we love the mocha combo of coffee and chocolate (icing recipe included). But straight up chocolate would also be delicious. As would vanilla. Strawberry. Whatever flavor you prefer. These cupcakes can handle it.

Gluten-Free Vanilla Cupcakes Recipe

Ingredients:

1 cup sorghum flour or brown rice flour
1 cup potato starch (not potato flour!)
1 cup white sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons gelatin or 1 teaspoon xanthan gum for vegan

1 cup vanilla non-dairy milk
1/4 cup organic free-range eggs, beaten, or Ener-G egg replacer, mixed per directions
3 tablespoons coconut oil, melted
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice

Mocha Icing:
2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Earth Balance sticks; or use real butter if desired
2 ounces cold strong coffee, more as needed (or use vanilla coconut or rice milk if you don't like coffee)
1 teaspoon bourbon vanilla

Instructions:

1. Preheat the oven to 350ºF. Line a 12-cupcake tin with paper or parchment liners.In a mixing bowl, whisk the flour, starch and dry ingredients together. Add in the non-dairy milk, eggs or egg replacer, coconut oil, vanilla and lemon juice. Beat with a mixer until the cake batter is smooth. Do not over-beat.

2. Using an ice cream scoop, drop the batter into the twelve liners. Smooth out the tops with wet fingers.

3. Bake in the center of a preheated oven until firm and dome shaped. For me this took about 15-18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

4. Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

5. Make your icing: starting with a small amount of liquid, beat the sugar and cocoa powder to incorporate the shortening, coffee and vanilla. If you need more liquid, add a tiny amount at a time. Beat for two minutes or so until smooth to see what you've got- it becomes more moist as you beat.If you need to stiffen the frosting, add more confectioner's sugar.

6. Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

Additional Info:

Gluten-free and vegan batters are often stiffer at first. Then they get sticky and stretch. If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

For substitutions, please see my guide to baking with substitutions here.

Yes, yes. This recipe has sugar. We enjoy our sugary treats in moderation, don't we?

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