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–+ servings
Gluten-free vanilla cupcakes.
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5 from 1 vote

Gluten-Free Vanilla Cupcakes

Looking for a classic vanilla cupcake recipe that everyone can enjoy? These Gluten Free Vanilla Cupcakes are moist with a simple sweet vanilla flavor. They’re also dairy-free and made without any refined sweeteners. Everyone is going to love them, and nobody will suspect they're gluten-free!
Prep Time15 minutes
Cook Time15 minutes
Course: Sweets
Diet: Gluten Free
Keyword: Gluten-free Vanilla Cupcakes
Method: Bake
Servings: 9 cupcakes
Author: Lexi's Clean Kitchen

Ingredients

For Cupcakes:

  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 3 eggs
  • 3 tablespoons honey or pure maple syrup
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract

For Vanilla Buttercream:

  • 1 cup unsalted butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoons almond milk or nut-milk of choice more if needed

Instructions

  • Preheat the oven to 350°F and line 9 muffin tins with parchment paper liners or silicone liners.
  • In a bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well blended.
  • Add the eggs, honey, applesauce, and vanilla extract and mix until smooth.
  • Pour into the lined muffin cups, filling each about 1/2 full, and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
  • Transfer cupcakes to cooling rack. While cupcakes cool, make the frosting: In a stand mixer fitted with a whisk attachment or using a hand mixer, mix the butter for 1 minute. Add the powdered sugar and mix on low speed until well blended, then increase the speed to medium and beat until fluffy, about another 3 to 5 minutes. Add the vanilla, and almond milk. Continue to beat on medium speed for 1 minute, adding an additional tablespoon of almond milk, or more, if needed for a soft consistency.
  • Apply the frosting in a mound on the cupcake with a spatula or using a piping bag fitted with a circle piping tip.
  • Add sprinkles to the top of the buttercream.

Notes

Cupcakes will keep in the refrigerator for up to 3 days.

Nutrition

Serving: 1cupcake | Calories: 65kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 153mg | Fiber: 1g | Sugar: 4g