These gluten-free, vegan cupcakes are absolutely delicious. I love using fresh, seasonal fruit in my dessert, and this treat will please any audience. They look so pretty on the plate, too!
Ingredients for the cupcakes:
2 cups gluten-free flour*
1 tsp. baking powder
½ tsp. baking soda
1 cup rice milk or other unsweetened non-dairy milk
1/3 cup coconut oil
2/3 cup maple syrup
2 tsp. vanilla extract
- Preheat the oven to 350 degrees. Place cupcake liners in a muffin pan.
- Mix the dry ingredients in a small bowl. Set aside.
- Mix the wet ingredients with an electric mixer. Add the dry ingredients and mix until combined.
- Fill the cupcake liners 2/3 full. For full-sized cupcakes, bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. For mini-cupcakes, bake for 10-15 minutes or until a toothpick comes out clean.
Ingredients for the frosting:
2/3 cup sliced strawberries
2/3 cup Spectrum Organic shortening (one ingredient is palm oil)
2 ¼ cup confectioners sugar (this is a rare use of processed sugar in my kitchen)
- Puree the strawberries in a food processor.
- Using an electric mixer, combine all three ingredients to form a smooth frosting. If it seems a bit too wet, add a little more shortening and confectioners sugar until the desired consistency is reached.
Store-bought gluten-free desserts tend to be very expensive, and the quality isn’t always very good. These cupcakes, on the other hand, are affordable and delicious! This recipe makes 12 full-sized cupcakes, and the total cost is $7.61. This comes out to $.64 per cupcake. I don’t spend a lot of time in those fancy cupcake shops, but I do know that they’re charging a lot more than 64 cents for a beautiful, delicious, gluten-free, vegan cupcake. If they even make one.
Don’t miss my gluten-free giveaway! Details can be found here.
*My gluten-free flour mix consists of 4 parts brown rice flour, 2 parts tapioca flour, 1 part potato starch, and ½ tsp. xanthan gum for every cup of flour in the recipe.
Note: If you’re not avoiding gluten or dairy, you can use white whole wheat flour and cow’s milk for the cupcakes and butter or cream cheese for the frosting. They’re delicious either way!