Description
Adapted from my chocolate cupcakes, this fun twist on celebratory cupcakes has the softest bite and tastiest frosting, you wouldn’t even know they are made without gluten, eggs, and dairy.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 c.Cara’s LIGHT Gluten Free Flour Blend(or use store bought)
- 3/4 c. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum (omit if using a gf flour mix with it already included)
- 1/4 tsp. sea salt
Wet Ingredients:
- 3/4 c. nondairy milk
- 2 tsp. apple cider vinegar
- 1/3 c. vegetable oil
- 2 Tbsp. vegan sprinkles
For the Frosting:
- 1/3 c. nondairy butter
- 1/3 c. non-hydrogenated shortening
- 2 1/2 c. powdered sugar
- 1 Tbsp. nondairy milk
- 1 tsp. vanilla extract
- more vegan sprinkles!
Instructions
- Preheat your oven to 350 degrees. Line a muffin pan with 10 cupcake liners.
- In a medium bowl, whisk together the dry ingredients** (see recipe notes for this). Add all of the wet ingredients together (except the sprinkles) and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny. Fold in the sprinkles.
- Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
- For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar 1/2 cup at a time. It will be clumpy.
- Add the vanilla and milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of milk at a time if too stiff.
- Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles along the sides. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading. This will keep it from sticking to the frosting and break up the cupcake.
Notes
**Since each flour brands/blends are not equal, you will experience variations in your batter once you add the wet ingredients. If your batter is too thick, it’s more difficult to add more liquid than if it is too runny and you need to add more flour. This is why I always take out 2 Tbsp. of the flour mix and add it back in after everything is combined. If your batter is still too runny, simply add another tablespoon of flour at a time until you have achieved a pancake batter consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 457
- Sugar: 36g
- Sodium: 185mg
- Fat: 23g
- Carbohydrates: 60g
- Fiber: 0.6g
- Protein: 2.3g
