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close up of a vanilla cupcake with swirled buttercream frosting in a pink paper liner with white polka dots

Moist Gluten Free & Vegan Vanilla Cupcakes

Course Dessert
Cuisine American
Keyword gluten free egg free cupcakes, gluten free vanilla cupcakes, gluten free vegan vanilla cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 228 kcal
Author Tessa the Domestic Diva

Ingredients

Wet:

  • 2/3 cup organic cane sugar
  • 1/2 cup non-dairy milk I use So Delicious Unsweetened Coconut
  • 1/2 cup applesauce OR 2 eggs
  • 1/2 cup avocado oil or light olive oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees, and prepare 10-12 muffin tins (liners or grease, up to you!)

  2. In a mixing bowl, whisk together all the dry ingredients (the first 8).
  3. In a liquid measuring cup, measure out the remaining ingredients and whisk together.

  4. Mix the dry and wet ingredients together to fully incorporate.
  5. Pour the batter into the prepared muffin tins, about 2/3 fulls.
  6. Bake for about 18-22 minutes, until the tops are just set.
  7. Remove from the oven, cool completely and frost!
Nutrition Facts
Moist Gluten Free & Vegan Vanilla Cupcakes
Amount Per Serving
Calories 228 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 173mg8%
Potassium 122mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 15g17%
Protein 1g2%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.