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}
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