Gluten Free Vegan Cupcake Recipe for Delicious Desserts

There’s nothing quite like a soft, tender cupcake topped with a generous swirl of creamy frosting. But if you’re gluten free and vegan, finding a cupcake recipe that’s both allergy-friendly and delicious can feel like searching for a unicorn.

That’s why I’m so excited to share my favorite gluten free vegan cupcake recipe—a treat that’s perfectly moist, fluffy, and full of classic vanilla flavor. Whether you’re baking for a birthday, a party, or just a sweet afternoon pick-me-up, these cupcakes rise to the occasion every time.

What sets this recipe apart is its simplicity and adaptability. Using pantry staples and easy-to-find gluten free flour, you’ll get scrumptious results without complicated steps or specialty products.

And the best part? No one will guess they’re gluten free or vegan!

If you’re ready to bake cupcakes that everyone at the table can enjoy, let’s dive in.

Why You’ll Love This Recipe

• Allergy-Friendly: These cupcakes are completely free from gluten, dairy, and eggs, making them a great option for all eaters.
• Light and Fluffy Texture: You won’t believe how tender and airy these cupcakes turn out!
• Simple Ingredients: No tricky substitutes or hard-to-find items—just wholesome, everyday pantry staples.
• Customizable Flavors: Swap vanilla for lemon, almond, or even chocolate to create your own twist.
• Perfect for Any Occasion: Birthdays, baby showers, or afternoon snacks—these cupcakes are always a hit.
• Kid-Approved: The soft crumb and classic frosting make these a family favorite.
• Easy, One-Bowl Method: Less mess and less fuss—just stir, scoop, and bake!

Ingredients

For your convenience, here’s a full ingredient table and a detailed list below:

• 1 1/2 cups (180g) gluten free 1:1 flour blend (with xanthan gum included)
• 3/4 cup (180ml) unsweetened almond milk (or any non-dairy milk)
• 3/4 cup (150g) organic cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
• 1/3 cup (80ml) neutral oil (such as sunflower, canola, or avocado)
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• For the vegan vanilla frosting:
• 1/2 cup (113g) vegan butter, room temperature
• 2 cups (240g) powdered sugar, sifted
• 1-2 tbsp almond milk
• 1 tsp vanilla extract
• Pinch of salt (optional)

Equipment

• 12-cup muffin pan
• Cupcake liners
• Large mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Electric hand mixer or stand mixer (for frosting)
• Wire cooling rack
• Piping bag and tip (optional, for fancy frosting swirls)

Instructions

1. Prep the Oven and Pan:
   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin pan with cupcake liners.
2. Mix Wet Ingredients:
   • In a large mixing bowl, whisk together the almond milk and apple cider vinegar. Let sit for 2-3 minutes to curdle slightly—this makes a vegan “buttermilk.”
   • Add the oil, sugar, and vanilla extract. Whisk until well combined and the sugar is mostly dissolved.
3. Add Dry Ingredients:
   • To the wet mixture, add the gluten free flour blend, baking powder, baking soda, and salt.
   • Use a spatula to gently fold the ingredients together until just combined. Do not overmix; a few lumps are fine.
4. Fill the Cupcake Liners:
   • Divide the batter evenly among the 12 liners, filling each about 2/3 full.
5. Bake:
   • Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool:
   • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Make the Frosting:
   • In a large bowl, beat the vegan butter with an electric mixer until creamy and smooth (about 2 minutes).
   • Gradually add the powdered sugar, beating on low speed at first, then increasing to medium-high. Add almond milk and vanilla, one tablespoon at a time, until the frosting is light and fluffy.
   • If desired, add a pinch of salt to balance the sweetness.
8. Decorate:
   • Frost the cooled cupcakes with a spatula or a piping bag. Add sprinkles, fresh berries, or edible flowers for a beautiful finish.
9. Serve and Enjoy!
   • Enjoy your cupcakes right away or store them in an airtight container at room temperature for up to 2 days.

Pro tip: If your gluten free flour doesn’t already include xanthan gum, add 1/2 teaspoon to the dry ingredients for best texture.

Tips & Variations

• Flavor Variations:
  • Swap the vanilla for almond or lemon extract for a twist.
  • Add 2 tablespoons of cocoa powder for easy chocolate cupcakes.
  • Stir in mini vegan chocolate chips or fresh berries for extra fun.
• Frosting Flair:
  • Add a tablespoon of cocoa powder to the frosting for chocolate buttercream.
  • Blend in a few drops of natural food coloring for festive cupcakes.
  • Top with toasted coconut, chopped nuts, or freeze-dried fruit.
• Storage Tips:
  • Store cupcakes at room temperature for up to 2 days, or in the fridge for up to 5 days. Bring to room temperature before serving for best flavor.
  • Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost before serving.
• Make it Soy Free:
  • Choose a soy-free non-dairy milk, and use a soy-free vegan butter (such as coconut-based).
• For a Chocolate Version:
  • Replace 1/4 cup of the flour with unsweetened cocoa powder, and increase the non-dairy milk by 2 tablespoons.

“Don’t be afraid to experiment! This recipe is a wonderful base for all your cupcake dreams.”

Nutrition Facts

Here’s an approximate nutrition breakdown for one cupcake (with frosting):

Note: Nutrition will vary depending on the specific flour blend and vegan butter used.

Serving Suggestions

• Serve these cupcakes at birthday parties or picnics for a treat everyone can enjoy.
• Create a cupcake bar with fun toppings: berries, vegan sprinkles, coconut flakes, or edible flowers.
• Pair with a cold glass of almond or oat milk for an afternoon snack.
• Bring them to potlucks or gatherings—no one will know they’re gluten free and vegan!
• For a decadent dessert, serve with a scoop of vegan soft serve ice cream or a drizzle of homemade fruit compote.

Looking for more sweet treats? You’ll love this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious—it’s another crowd-pleaser that’s both vegan and gluten free adaptable!

Conclusion

These gluten free vegan cupcakes truly prove that no one has to miss out on dessert, no matter their dietary needs. With a soft crumb, sweet vanilla flavor, and a dreamy vegan frosting, they’re bound to become your go-to recipe for celebrations, family gatherings, or anytime you crave a little sweetness.

Best of all, they use simple, wholesome ingredients and straightforward steps, so you can bake with confidence—even if you’re new to gluten free or vegan baking.

Don’t be afraid to get creative with flavors and toppings—these cupcakes are a fantastic base for your favorite mix-ins and decorations. For more plant-based baking inspiration, check out my Vegan Bread Machine Recipe for Soft, Delicious Loaves or brighten up your menu with vibrant veggies using Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Happy baking, and may your cupcakes always be moist, fluffy, and full of joy!

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