These classic gluten free vegan vanilla cupcakes with chocolate frosting are sure to make all your cupcake dreams come true!
No matter what kind of day I am having, baking up a batch of homemade cupcakes always makes my day a little sweeter. Not only is it therapeutic, it’s also so satisfying to create a beautiful cupcake and then enjoy my creation {especially when rainbow sprinkles are involved}. How about you? Is baking good for your soul too?
I’ve made about a bajillion cupcakes in my life. Ever since I could remember, I was in the kitchen baking with my mom and cupcakes were always my favorite thing to make. We would often use the boxed cake mixes because one: they were cheap and two: they were so much easier! My favorites were the rainbow chip {oh how I miss that one!} and the yellow cake mixes. I can still taste those flavors like it was yesterday.
I really wanted to recreate one of my favorite childhood cupcake. A classic vanilla yellow cake, with a fudge-like chocolate frosting. After just one attempt, yes ONE, these cupcakes came out perfectly! That rarely happens when I’m making a new recipe. First try and they were good to go. I used an organic cane sugar, which is slightly more course than a traditional white sugar. I’m certain that helped with the amazing flavor and texture of these cupcakes!
Let’s chat for a minute about that insanely delicious chocolate frosting. It really does taste as good as it looks! It comes together in just a few minutes and only uses a few simple ingredients. This chocolate frosting reminds me of a rich chocolate fudge, but in frosting form. Yeah, it’s my new favorite.
I don’t think I need to convince you to make these gluten free vegan vanilla cupcakes with chocolate frosting. They are perfect for your next celebration or just a normal weekday that needs a little brightening up!
- 1 3/4 cups Sarah’s gluten free flour blend
- 1 1/4 cups organic cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup water
- 1/3 cup avocado oil or grape seed oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup dairy free butter, softened {my favorite is Miyoko’s}
- 1/4 cup non-hydrogenated shorting
- 1/2 cup cocoa powder
- 2 cups powdered cane sugar, sifted
- 3-4 tablespoons unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- pinch sea salt
- rainbow sprinkles {optional}
- Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Set aside.
- In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Stir together almond milk, water, oil, vinegar and vanilla in separate mixing bowl. Pour over flour mixture and whisk until batter is smooth.
- Divide batter evenly into prepared cupcake pan. Bake cupcakes 21-23 minutes, until golden brown and baked through. Place on cooling rack to cool completely.
- To make chocolate frosting, cream together dairy free butter, shortening and cocoa powder in bowl of stand mixer, until smooth. Add powdered sugar, almond milk, vanilla and salt. Beat until creamy, 1-2 minutes.
- Place chocolate frosting in pastry bag with large star tip. Pipe onto cupcakes. Decorate with rainbow sprinkles {optional}
Can these be made in a sheet pan? If so what size and what cooking time would I bake them at?
We make these cupcakes for every birthday we go to so my son can have delicious cupcakes too. We add sprinkles to the batter and do vanilla icing and sprinkles instead (because he’s not a huge chocolate frosting fan!). Thank you!
you’re welcome!