Fluffy Vegan Gluten Free Cupcakes (Vanilla or Chocolate)
Soft, tender vegan gluten-free cupcakes with a moist crumb and optional chocolate variation.
Ingredients
Ingredients
- GF all-purpose flour (with xanthan gum)
- Baking soda
- Vinegar for lift
- Non-dairy milk
- Oil avocado or canola
- Cocoa powder optional for chocolate version
Instructions
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Mix just until combined without overmixing.
- Divide batter into muffin tins.
- Bake at 350°F for 21–25 minutes.
- Cool cupcakes completely before frosting.
Notes
For frosting, use softened vegan butter, powdered sugar, vanilla, and milk. For extra moisture, add 2 tablespoons applesauce to the batter.