Best Gluten Free Sugar Free Vegan Vanilla Cupcakes With Chocolate Recipes

VEGAN GLUTEN FREE VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
• Add gluten free all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.
• Add soy milk, canola oil, vanilla extract and distilled white vinegar. Mix into a batter.
• Divide the batter evenly between 12 cupcake liners.
• Bake for 25 minutes. Check with a toothpick to see if they're done: insert the toothpick into the center of one of the cupcakes, it should come out clean.
• Let the cupcakes cool in the tray for a few minutes before transferring the cupcakes to a wire cooling rack to cool completely.
• Add vegan butter, powdered sugar, vanilla extract and 2 tablespoons soy milk to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth. If the frosting is too thick, add the remaining tablespoon of soy milk.
• When the cupcakes are completely cool, pipe on the frosting and add sprinkles to the top.

GLUTEN-FREE, SUGAR-FREE VEGAN VANILLA CUPCAKES WITH CHOCOLATE

Steps:

• Cupcakes.
• Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
• Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
• Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
• Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
• Let cool in pan for 1 hour to allow agave to set.
• Frosting.
• Mix together margarine, agave, and vanilla until smooth.
• Add cocoa powder (sift if necessary).
• Add powdered soy milk.
• If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
• Frost cupcakes and enjoy!

GLUTEN-FREE VANILLA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.