Can I make Vegan Cupcake Recipe Vanilla gluten-free?

Yes! Just replace the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Follow the same steps, but add 2–3 extra minutes of bake time. This ensures your vegan and gluten free cupcake recipe rises and sets properly.

Is it possible to substitute coconut sugar for white sugar?

Absolutely. Coconut sugar will give the cupcakes a slightly deeper, caramel-like flavor and a light golden color. Just keep in mind the crumb won’t be as pale as the classic vanilla vegan cupcakes recipe.

How do I keep them moist?

Store them in an airtight container once cooled. Placing a slice of bread in the container can help retain moisture. This trick works especially well for gluten free vegan cupcake recipe versions, which tend to dry faster.

Can I double the Vegan Cupcake Recipe Vanilla ?

Yes. Simply double all ingredients and divide the batter evenly into two muffin tins. Rotate pans halfway through baking for even results. Larger batches are perfect for events.

Vegan Cupcake Recipe Vanilla – Easy, Gluten-Free 2025

Name: Vegan Cupcake Recipe Vanilla - Gluten-Free Friendly
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 ½ cups all-purpose flour (or 1:1 gluten-free blend with xanthan gum); 1 tsp baking powder; ½ tsp baking soda; 1 cup granulated sugar (or coconut sugar); ½ tsp salt; 1 cup unsweetened plant milk (almond, oat, soy, or coconut); ⅓ cup neutral oil (canola, sunflower, or vegetable); 2 tsp pure vanilla extract; 1 tbsp white or apple cider vinegar; ½ cup vegan butter, softened; 2 cups powdered sugar; 1 tsp pure vanilla extract; 2–3 tbsp plant milk; Optional flavorings: lemon zest, cocoa powder, berry puree

Description

Light, fluffy, and moist vegan cupcakes topped with creamy frosting, perfect for any occasion, with an easy gluten-free option.

Ingredients

Scale

1 ½ cups all-purpose flour (or 1:1 gluten-free blend with xanthan gum)
1 tsp baking powder
½ tsp baking soda
1 cup granulated sugar (or coconut sugar)
½ tsp salt
1 cup unsweetened plant milk (almond, oat, soy, or coconut)
⅓ cup neutral oil (canola, sunflower, or vegetable)
2 tsp pure vanilla extract
1 tbsp white or apple cider vinegar
½ cup vegan butter, softened
2 cups powdered sugar
1 tsp pure vanilla extract
2–3 tbsp plant milk
Optional flavorings: lemon zest, cocoa powder, berry puree

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
In a separate bowl or jug, combine plant milk, oil, vanilla, and vinegar.
Pour wet mixture into dry ingredients. Stir gently until just combined; avoid overmixing.
Divide batter evenly among liners, filling ⅔ full. Bake for 18–20 minutes (regular) or 20–22 minutes (gluten-free) until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack. Frost only when completely cooled.
To make frosting: Beat vegan butter until creamy. Gradually add powdered sugar, then vanilla, and plant milk as needed for consistency. Spread or pipe onto cupcakes.

Notes

Use a 1:1 gluten-free flour blend that contains xanthan gum for best structure.
Gluten-free cupcakes may need 1–2 extra minutes of bake time.
Store cupcakes in an airtight container to prevent drying.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 22g
Sodium: 160mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg