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Vegan Vanilla Cupcakes (Gluten-free)

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The absolute Best Vegan Gluten-Free Vanilla Cupcakes ever, perfect for a wedding! Made with white rice flour and cornstarch, these are the softest, lightest, most buttery cupcakes and yet they have no butter or oil in them! 

Silver platter of white vegan wedding cupcakes with white flowers on the side.

VEGAN GLUTEN-FREE VANILLA CUPCAKES

After posting my Vegan Wedding Cake, I received the kindest and most supportive comments I’ve ever received on a post (besides my cookbook announcement!) and I was so touched, so moved and beyond thrilled you all loved the cake so much!

It also sparked a ton of requests for a cupcake version! So, I got right on it for you all! Now, I already shared on social media that I added the cupcake version to that wedding post, but due to all the readers that follow this blog and still receiving so many questions about a cupcake version, I realized that many of you are missing that note on the bottom of that recipe OR didn’t see the social media post. I figured it would be a really good idea to do a whole separate post dedicated to those cupcakes with pics and all. Some of you have already made them too!

After all, they deserve their own post and it makes it much easier for you all to follow the recipe this way since that Wedding Cake post was the longest post of my life, haha.

Overhead image of a silver platter of white vegan wedding cupcakes.

THE BEST VEGAN VANILLA CUPCAKES

Calling these the “best” is a hefty claim but I’m here to tell you it is the absolute truth as far as I’m concerned. I’m talking, a true cupcake texture and flavor, like the ones you would have at a special party made with regular white flour or cake flour.  The truly soft, super tender with such a light and delicate texture.

Piping bag with white frosting coming out of the tip onto a white wedding cupcake.

I find that too many cupcakes aren’t really that soft cupcake texture, but more like a muffin, more dense or chewy…especially vegan ones. I love muffins, don’t get me wrong, but a cupcake is not a muffin and a muffin is not a cupcake. To me, a cupcake should have that truly light and fluffy texture, well….like a soft cake of course! There is a definite difference.

Melted coconut butter dripping off a spoon into a bowl.

HOW TO USE COCONUT BUTTER IN BAKING

Coconut butter gives these cupcakes an incredibly delicious and buttery flavor, without it tasting like coconut, trust me! It also replaces oil, which I teach here on How to Cook and Bake Without Oil.

Before adding, it needs to be the consistency of oil. It should be 100% smooth and runny. This is very important for the batter to mix properly. I use and love the MaraNatha brand, found at most stores, it is so smooth. I don’t recommend homemade coconut butter, as the texture won’t be as smooth.

The jars at the store will be solid. So, the best way to work with this is to remove the lid, heat the jar in the microwave for 15-30 seconds or so, until it becomes soft enough to scoop it out into a container. I find this much easier to store coconut butter, otherwise the oil separates from the coconut meat. If not mixed up properly, it will affect your cake result texture. The above picture is the coconut butter added to a glass container, then heated just a few seconds until I can stir it enough to fully mix the separated oil and coconut together and reach this runny texture. Be very careful about overheating coconut butter or it will burn and turn mealy.

Silver platter of vegan white wedding cupcakes with white frosting.

Beautifully white cupcakes and frosting, perfect for ANY occasion or a wedding.

Silver platter of several vegan white wedding cupcakes with white frosting.

A light dusting of silver powder was just the best touch to these beautifully white wedding cupcakes.

Closeup inside shot of vegan white cupcake showing how fluffy the texture is.

Have you ever seen a fluffier cupcake? A vegan gluten-free vanilla cupcake one at that??

Inside shot of vegan wedding cupcake with white frosting on a paper liner.

I hope you all love these Vegan Gluten-free Vanilla Cupcakes! I know a few of you have already made and raved over them after seeing them on the wedding cake post, so thank you!

Vegan vanilla wedding cupcakes with white buttercream frosting on a silver platter.

Other Vegan Vanilla recipes:

  • Best Vanilla Chocolate Chip Muffins
  • Vegan Gluten-free Vanilla Cake
  • Best Vegan Gluten-free Sugar Cookies
  • Vegan Vanilla Cake Waffles
  • Vanilla Pecan Dream Bars
  • Vegan Vanilla Birthday Cake Ice Cream

Vegan Vanilla Cupcakes (Gluten-free)

Brandi Doming
The very Best Vegan Gluten-Free Vanilla Wedding Cupcakes ever! Made with white rice flour and cornstarch, these are the softest, lightest, most buttery cupcakes and yet they have no butter or oil in them! 
4.98 from 36 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 21 mins
Total Time 36 mins
Course Dessert
Cuisine American
Yields 1 dozen cupcakes

Ingredients

  • 1 cup (160g) white rice flour (see NOTES at the very bottom for sub)
  • 1/2 cup (64g) cornstarch
  • 3/4 cup (144g) fine pure cane sugar (white sugar will work too and make them even more white!)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups (300g) full-fat coconut milk CANS (not the carton) shaken well & ROOM TEMP (highly recommend the Thai Kitchen brand, it's the best and always smooth and creamy)
  • 1/2 cup (120g) melted liquid coconut butter (refer to tutorial above)
  • 2 teaspoons (10g) vanilla extract

BUTTERCREAM FROSTING

  • One 4oz vegan Earth Balance butter stick (1/2 cup, 112g)
  • 1/2 cup (96g) Spectrum shortening
  • 2 1/2 cups (380g) powdered sugar
  • 1 tablespoon (15g) coconut milk
  • 1 teaspoon white vanilla powder for a white frosting or 1/2 teaspoon vanilla extract (I use this white powder.)

NOTE

  • Please absolutely use a scale! It's SO important for accurate results, especially with cakes and cupcakes like this. I cannot stress this enough. Make sure to zero out in between each ingredient and add them slowly. Follow MY weights. Don't compare them to your cup measurements. You never need cups, just the scale and bowl and teaspoons. Don't sub any of these ingredients, if at all possible for the absolute best result. I worked endlessly to perfect this recipe and each ingredient plays a very important role. If you are allergic to cornstarch, the best sub would be potato starch, but keep in mind that it makes things more crumbly and the cupcakes will dry out faster. DO NOT use tapioca, it does NOT work.
  • I use this scale.

Instructions
 

  • These cupcakes are the BEST made the day of, as they are the most moist and buttery. Due to the high starch amount they will start to dry out by the 2nd day and so on.
  • For the frosting, set out your vegan butter sticks early in the day or several hours before you want to make the frosting (or the night before), so that they can be totally soft and at room temperature, otherwise it will be impossible to beat the frosting.
  • Preheat the oven to 350°F (177°C) and line a muffin pan with 12 liners.
  • Make sure your coconut milk is at room temperature and you've shaken the cans well and that the milk is creamy and smooth, not chunky, before measuring/weighing. If it's chunky, whisk or blend it separately until totally smooth before measuring and adding to the other liquids. Important: follow the same steps above in the post regarding preparing the coconut butter correctly. The coconut butter must be a smooth runny consistency like oil almost, not thick!
  • PLEASE SEE NOTES AT THE BOTTOM if making the cake flour version before this next step. To a large bowl, add the white rice flour, cornstarch, sugar, baking soda, baking powder and salt. Use a large whisk very well until mixed. To another large bowl, add the coconut milk, liquid coconut butter (see above post) and vanilla and whisk until smooth. Make a well in the dry ingredients and pour in the liquid. Whisk until completely smooth, making sure to get the bottom. Make sure it's all completely mixed.
  • Divide the batter evenly among the 12 liners. Use an ice cream scoop or a 1/3 cup measuring cup for ease. They will be filled a bit more than half full.
  • Bake 20-25 minutes until a toothpick comes out clean from the center. Mine were perfectly done at 21 minutes each time, but ovens vary. The cake flour version was done exactly at 20 minutes each time. They should have risen beautifully with a nice dome top.
  • They will settle down a bit as they cool, this is normal. Leave them to cool 45 minutes exactly in the pan, very important for their structure. Then transfer them to the fridge for JUST 15 minutes to further set them. I put the whole pan in. This step is important, so don't skip. The chilling is not required for the cake flour version. Remove from the fridge and frost them. Leave covered at room temperature to keep them moist. Don't store them in the fridge at this point or they will dry out much faster.
  • To make the buttercream, add the room temperature softened vegan butter and shortening to a huge bowl and beat on low until just blended. Add the sugar about a cup at a time blending on low until all is incorporated. Add the milk and vanilla and beat just until light and fluffy. Cover with plastic wrap to keep it moist until ready to frost. For the frosting, I used Wilton Flour tip #2D.

Notes

If you absolutely cannot find white rice flour, then you can make these with cake flour. Please do not confuse this with regular all-purpose flour, it needs to be labeled "cake flour" on the package. This is what will yield the same ultra light and fluffy quality as my rice and cornstarch version. There is a lower gluten content in cake flour, so this is why it is important for the light texture.
All of the ingredient amounts remain the same, except, you will use 1 1/2 cups (192g) of cake flour total to replace the rice flour and cornstarch. As mentioned above, you MUST use a scale so you get the accurate results. With this version, the batter will be thicker than the rice version, almost like a muffin batter, do NOT be tempted to add more milk. Adding extra liquid will cause the structure to weaken (because of the delicate cake flour) and make for dense/deflated cupcakes.
This is why it is crucial that your liquids are not cold and you warm the milk to a lukewarm temp and then mix it with the warmed/liquid coconut butter and vanilla. This is so the batter mixes smoothly since it is on the thicker side. Slowly pour the liquids into the dry ingredients while gently whisking the batter. Make sure it is fully mixed and smooth, but do not overmix. If you weighed all of your ingredients, it will turn out perfect. This version, the cupcakes were perfect at exactly 20 minutes with a clean toothpick.
Nutrition per cupcake (does not include frosting): 204 calories, 8.2g fat, 1.6g protein, 31g carbs, 1.9g fiber, 13.2g sugar (calculated at verywellfit.com)
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword vegan gluten-free vanilla cupcakes, best vegan cupcakes, best gluten-free vegan cupcakes

Filed Under: Dessert, Gluten-free, Muffins/Cupcakes, Nut Free Tagged With: Best, Buttercream, Coconut butter, Coconut milk, Cupcakes, Fluffy, Frosting, Gluten-free, Rice flour, Vanilla, wedding

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Comments

  1. brinacyl

    October 3, 2019 at 7:26 pm

    Hi there! I just want to confirm if the rice flour available at Indian grocery stores is the same as white rice flour? many thanks

    Reply
    • brandi.doming@yahoo.com

      October 3, 2019 at 9:15 pm

      Hi! Actually, no, I think the kind at Indian stores may be the sticky white rice kind, but I’m not positive. The sweet sticky kind is very different and would ruin the texture and make them gooey. I just buy regular white rice flour at a standard grocery store like Kroger, Sprouts etc.

      Reply
  2. Charmaine

    November 19, 2019 at 9:30 pm

    Hi,
    I plan to make these for me and the few guest at my bday party that need a vegan and/or gluten free dessert choice. As I read the recipe, I need a bit of clarification. First, it appears that steps 7 and 8 should be switched around as the cooling instructions are given before the baking instructions. Second, the cooling instructions say to cool 45 mini in the pan and then transfer to the fridge and cool 15 min. This is where I need clarification. Should I put the whole pan in the fridge for 15 min OR remove the cupcakes from the pan and put them in the fridge for 15 min?
    Thanks!

    Reply
    • brandi.doming@yahoo.com

      November 19, 2019 at 9:38 pm

      Hi Charmaine! So sorry about that, I have no idea why they were in reverse. I just fixed the directions and about the chilling with the pan, so refresh your browser to see the updates.

      Reply
  3. Amanda M Mason

    December 5, 2019 at 8:04 pm

    5 stars
    I just made these and OMG absolutely amazingly delish! I’m a caterer and I have a client who has both gluten free and vegan needs. I found this recipe on Google and made it. No joke, these have to be the best cupcakes I’ve ever had. I agree with you that using a grams scale is key. And the whole cooling on the counter for 45 min and then in the fridge for 15 is spot on. That process is vital to making sure these cupcakes set. Amazing recipe – you absolutely nailed it and I’ve got about 45 people who are going to eat these yummies tonight 🙂

    Reply
    • brandi.doming@yahoo.com

      December 5, 2019 at 8:20 pm

      Yay! That’s the best feedback and thank you so much for making them and following the instructions to a T and appreciating the precise details, haha! I’m so careful with every detail so readers have perfect success results, so I’m so happy you experienced the recipe as intended!

      Reply
  4. Jazmin

    January 4, 2020 at 4:02 am

    5 stars
    Delicious cupcakes. So light and moist. You can’t tell it’s gluten free and vegan. Very impressive recipe. Will definitely make again! Thank you for the recipe.

    Reply
  5. Rhonda

    February 3, 2020 at 3:34 pm

    I don’t own a microwave in which case what is the best method to use to ‘melt’ the coconut butter. Thanks

    Reply
  6. brandi.doming@yahoo.com

    February 5, 2020 at 7:01 am

    Hi Rhonda! Hmm, strange, these are not dense at all. In fact, they are extremely light and fluffy, to the point of being very delicate as seen in the photos. All the reviews above have experienced the same exact light fluffiness as do I each time I make them, so I’m curious, what brands of coconut milk and coconut butter are you using? I recall you also having trouble when you made the chocolate cupcakes and were melting coconut in water or something like that? Doing this will not yield the same results as using canned quality coconut milk. You may end up with too much water and the wrong ratio, which will greatly affect the texture of the cupcake. As far as the taste, I state that because to me and numerous guests I serve these too, nobody detects coconut. However, everybody is different in their sensitivity and taste. I know there are tons of vegan vanilla cupcakes online that use standard oil and vegan butter and not the oil-free ingredients I use here like the coconut milk and coconut butter, so I would try one of those instead next time, as I think you’ll like the flavor more since it sounds like you don’t want to taste coconut. Reducing sugar will likely effect the texture since sugar plays an essential role in baking, creating tenderness, locking in moisture and air pockets as goods bake, so it possibly may be dense, not sure, as I find the amount of sugar perfect for me as a true cupcake to serve to guests and never make it any other way. Feel free to experiment.

    Reply
  7. Dawn

    June 12, 2020 at 5:01 pm

    Hi.
    I am having a hard time find the MaraNatha brand of coconut butter. Is there another brand that you would recommend? I looked on Amazon and they have brands like Nutiva and Kevala. Thank you!

    Reply
    • brandi.doming@yahoo.com

      June 12, 2020 at 10:27 pm

      Hi Dawn! Nutiva is a good brand, as long as the only ingredient is coconut, you are good! 🙂

      Reply
  8. kim Roussy

    June 14, 2020 at 4:44 pm

    Hello, these look scrumptious. I am allergic to corn. Could I substitute potato starch instead?

    Reply
    • brandi.doming@yahoo.com

      June 14, 2020 at 7:34 pm

      You are welcome to try it, but it doesn’t give quite the same structure as cornstarch, more drying and crumbly, but there is a lot of fat in these cupcakes, so it may work.

      Reply
  9. Julie Barwick

    August 4, 2020 at 3:31 pm

    Hello! Would it work to add sprinkles to this recipe??? I want to make funfetti cupcakes for my son’s birthday, but he has a friend who’s allergic to almonds (so I can’t use your actual funfetti cake recipe). Please hellllp! 🙂

    Reply
    • brandi.doming@yahoo.com

      August 5, 2020 at 6:29 am

      Hi! Yes, definitely, but if it doesn’t need to be gluten-free, I would make these instead, they are easier and taste like a true vanilla cupcake! https://thevegan8.com/vegan-vanilla-cupcakes/

      Reply
  10. Candace

    August 24, 2020 at 3:35 am

    Hi! What type of coconut milk in the frosting? Is this a carton or from the can?

    Reply
    • brandi.doming@yahoo.com

      August 24, 2020 at 6:58 am

      Hi! I always use canned.

      Reply
  11. Kay

    September 27, 2020 at 3:49 am

    Hi my daughter is allergic to wheat what other Substitute for flour I can use with this recipe

    Reply
    • brandi.doming@yahoo.com

      September 27, 2020 at 7:06 pm

      Hi Kay, this recipe can’t be subbed here, but I linked to my gluten-free vanilla cupcakes in the post. You can make either one of these recipes instead, both are gluten-free. https://thevegan8.com/vegan-gluten-free-vanilla-cupcakes/ OR https://thevegan8.com/vegan-gluten-free-vanilla-cake/ (see step 2 for the cupcakes).

      Reply
  12. The Bakers Hands

    September 30, 2020 at 1:16 pm

    Hi there, I just attempted to make these and they were a fail! Taste wise they were good! Presentation wise I had to the throw the whole batch away. They sank completely. I did not over mix and I weighed everything. I could not find coconut butter and since this was a last minute request I couldn’t order it. I subed it with vege oil. Do you think that was the problem? I also used cake flour but did the other measurement for that removing the cornstarch. Any help would be great!

    Reply
    • brandi.doming@yahoo.com

      September 30, 2020 at 10:05 pm

      Hi! Yes, that is exactly why, because you used oil. As noted, it’s crucial to follow the recipe as written. Oil performs completely different than coconut butter. The photo in the post you see of the coconut butter is thick and white and creamy, much thicker than oil and helps to make the cupcakes really buttery and moist, as well as fluffy and light. Using oil will make them completely heavy and greasy. The cake flour I’ve listed works beautifully as well, but you must use coconut butter for the recipe to work. Try them again with the coconut butter and you’ll see a huge difference. Just make sure to follow the directions on how to properly melt it first so you aren’t only getting the oily part, which separates in the jars at the store.

      Reply
      • The Bakers Hands

        October 2, 2020 at 5:22 pm

        Thank you smuxh for getting back with me. I’m new to vegan baking so I knew it had to be something in my end. I will definitely re try when I can find coconut butter!

        Reply
        • brandi.doming@yahoo.com

          October 2, 2020 at 8:28 pm

          If you have a food processor, you can make your own! https://thevegan8.com/homemade-coconut-butter/

          Reply
  13. Jodie

    October 3, 2020 at 4:14 am

    5 stars
    I decided to try these as a treat for my birthday. As it was just me, I quartered the recipe so I wouldn’t be tempted by a dozen. Oh My! They exceeded my expectations and made up for the dinner that went down the drain. This is definitely a keeper for special occasions. Thank you!!!!

    Reply
    • brandi.doming@yahoo.com

      October 3, 2020 at 6:47 am

      Yay Jodie! I’m so glad you loved these so much and happy birthday!!

      Reply
  14. Tatiane Hardt

    November 13, 2020 at 2:42 pm

    Can I use almond flour and erythritol to make it low carb as well? Thanks!

    Reply
    • brandi.doming@yahoo.com

      November 13, 2020 at 4:45 pm

      No that definitely won’t work here, it would completely ruin the texture and results. Almond flour performs completely different. I’d google a low carb cupcake recipe if that’s what your looking for.

      Reply
  15. Tayler

    November 19, 2020 at 11:24 am

    5 stars
    Hi, I couldn’t find rice flour in the store and so ended up getting a regular self-raising gluten free flour blend with xanthan gum in it…would it be alright to sub this 1:1 for the cake flour version? I’ve read that with gluten free flour blends I may need to a add a tiny bit more liquid, but I know your recipe says not to? Thanks!!

    Also I tested the recipe with just regular cake flour and it was sooooo good!! Love the use of coconut butter 🙂

    Reply
    • brandi.doming@yahoo.com

      November 19, 2020 at 4:52 pm

      So glad you loved the listed cake flour version! For the gluten-free version though, as noted, I do not recommend any subs whatsoever. This is a very finicky recipe snd heavily tested and gluten-free blends all vary greatly and are not good subs in my recipes, especially here where a large amount of cornstarch is used. And especially ones with added gums. It would make the cupcakes extremely dense and chewy. If you can’t find it in a store, you can easily find white rice flour online at many retailers. I would just order it online through Amazon and wait to try these until you have the rice flour. I buy bobs red mill regular white rice flour, NOT the sticky white rice flour. But honestly, if you made it with the cake flour and loved it, why do you want to make it with the gluten-free? They turn out the same.

      Reply
  16. Hannah

    December 4, 2020 at 12:28 pm

    Hi,

    Are these also wheat free? I am not knowledgeable regarding allergies and am baking for someone allergic to wheat, dairy and eggs.

    Thanks!

    Reply
    • brandi.doming@yahoo.com

      December 4, 2020 at 4:56 pm

      Hi! Yes, gluten-free means wheat-free!

      Reply
  17. Liz

    January 8, 2021 at 9:12 pm

    Do you have a recommendation for oil-free buttercream? It seems rather silly to go through all the trouble of purchasing special ingredients to make the cupcakes oil free, then slathering them with oil-laden buttercream. What would be your recommendation for oil-free buttercream?

    Reply
    • brandi.doming@yahoo.com

      January 8, 2021 at 9:36 pm

      Well, many readers do not mind oil and I personally love the taste of classic buttercream and since these were a wedding recipe reader request, I wanted the buttercream to taste classic. However, I do have another buttercream that does not have oil. It tastes more like coconut, which would go well with the cupcakes. To have the traditional texture of buttercream, a lot of fat is needed. This one has that same texture, but with more of a coconut taste. Here is the recipe: https://thevegan8.com/vegan-gluten-free-funfetti-birthday-cake/

      Reply
  18. Amanda

    January 31, 2021 at 11:12 pm

    Hello, I am just wondering if brown rice flour can be used instead of white rice flour? Thank you!

    Reply
    • brandi.doming@yahoo.com

      February 1, 2021 at 12:22 am

      Hi Amanda! No, I’m sorry, the white rice flour is crucial to both the taste and texture. Brown rice flour would leave a very bitter taste here and make them dry and crumbly.

      Reply
      • Amanda

        February 1, 2021 at 12:28 am

        Ok that’s great to know! I was also wondering if xylitol could be subbed for the sugar?

        Reply
        • brandi.doming@yahoo.com

          February 4, 2021 at 8:30 pm

          So sorry I missed this Amanda! Yes, I think so. I believe it behaves the same in baking as regular sugar. Although, I’ve never tried it, so I can say for 100% yes.

          Reply
  19. Elle

    February 4, 2021 at 8:11 pm

    5 stars
    So good! Think I could make these and freeze them before i frost them?

    Reply
    • brandi.doming@yahoo.com

      March 15, 2021 at 7:57 pm

      So sorry I missed this Elle! No, I do not recommend freezing these. Because of the high starch content, it would dry them out considerably.

      Reply
  20. GIll

    February 16, 2021 at 1:48 pm

    Hi Rhonda
    what is the nutritional value of these cup cakes please. My daughter is doing a project at college, and has chosen to use your recipe. Hope that is ok? its ok i found it lol
    Thank you
    Gillian

    Reply
    • brandi.doming@yahoo.com

      February 20, 2021 at 8:03 pm

      I’m so sorry I missed this comment. I hope I’m not too late. Yes of course she can use the recipe. I’d suggest so that she has success at her school that she uses a scale and does a trial run first so that she’s comfortable with the recipe.

      Reply
  21. Tracy

    February 20, 2021 at 7:55 pm

    5 stars
    I’ve made these several times subbing in brown rice flour instead of white, tapioca or arrowroot instead of cornstarch, and coconut oil instead of butter. I know you mentioned not to sub, but this combo seems to work. My family loves these! Maybe not wedding quality but great for birthdays! Thanks 🙂

    Reply
    • brandi.doming@yahoo.com

      February 21, 2021 at 2:33 am

      Hi Tracy! So happy to hear how much you love these, even with the subs! I have tried those and did not care for the overly grain taste of the brown rice flour or texture of arrowroot, as I find it doesn’t taste as superior as the white rice flour in terms of taste and texture, so that’s why I stress that, especially for people who are not going to be used the different flavor/texture of gluten-free. But I’m really glad to hear how much you love them with those subs!

      Reply
  22. Deanna

    February 23, 2021 at 12:16 am

    I can’t use refined sugar. Can I replace cane sugar with monk fruit with erythritol or stevia. I think the monk fruit would be better suited for the taste

    Reply
    • brandi.doming@yahoo.com

      February 23, 2021 at 12:26 am

      You can always try it. I’ve never used monk fruit, so I can’t vouch for how it compares taste-wise and how it bakes up texturally. Let me know if you try it!

      Reply
  23. Naiya

    March 16, 2021 at 3:48 pm

    My daughter really wants blue cupcakes for her birthday – do you think adding some natural food coloring will negatively affect the outcome at all?

    Reply
    • brandi.doming@yahoo.com

      March 16, 2021 at 6:37 pm

      That should be fine since tiny amounts are only needed! Let me know how they turn out!

      Reply
  24. Carolina

    March 17, 2021 at 2:56 am

    Hi there! I can’t get coconut butter where I live, can I sub that with something-coconut cream, almond or peanut butter, non vegan butter or, coconut oil? (I’m not vegan but absolutely LOVE all your recipes). Thank you!

    Reply
    • brandi.doming@yahoo.com

      March 17, 2021 at 7:30 pm

      You can make coconut butter. Here is my tutorial! It is not an ingredient that can be subbed, because as noted it is crucial to the texture here. Oil or vegan butter is pure oil and a liquid and it will not work the same. They’d end up very greasy and dense/wet. Thank you so much for the kind words Carolina!https://thevegan8.com/homemade-coconut-butter/

      Reply
  25. Sherry

    May 6, 2021 at 8:36 pm

    Hi. My two granddaughters are being baptized memorial weekend. They are7&8 months. Because of covid we didn’t get together bc one is out of state. There will about 10 children & at least 20 adults. Have you ever put a filling in them ie strawberry before icing.

    Reply
    • brandi.doming@yahoo.com

      May 20, 2021 at 5:32 am

      Hi! No I’ve never tried adding a filling but think it should work. I’d definitely do a trial run first.

      Reply
  26. Aaron

    May 20, 2021 at 5:10 am

    Hey there
    I had a question if we happen to substitute the butter with a different kind what would happen? also, how do step 4 for the butter specifically, i am still confused on how to make it like oil.

    Reply
    • Aaron

      May 20, 2021 at 5:11 am

      sorry for the missing words in this message*

      Reply
    • brandi.doming@yahoo.com

      May 20, 2021 at 5:33 am

      Hi! I noted on step 4 to refer to the post ok how to properly prepare the coconut butter. See in the post “ HOW TO USE COCONUT BUTTER IN BAKING”. It is not an ingredient that can be subbed, because as noted it is crucial to the texture here. Oil or vegan butter is pure oil and a liquid and it will not work the same. They’d end up very greasy and dense/wet.

      Reply
  27. Sara Z

    June 17, 2021 at 10:16 pm

    I am SO excited to try this recipe. I do vegan and gluten free, and cannot for the life of me find a GOOD Vanilla cupcake that doesn’t taste and feel like cornbread, with no flavor! It’s maddening! Also wondering if you could add some lemon extract and/or juice to make these lemon? I’ve had to resort to doctoring a boxed gluten free mix to be vegan for my vanilla and lemon based cupcakes. Thanks!

    Reply
    • brandi.doming@yahoo.com

      June 19, 2021 at 6:54 pm

      You could add lemon extract, yes, but this recipe is so finicky and works perfectly when followed, that I would not add lemon juice. I’d make it as written the first time, with extract, if you like and then next time you can try and play with the recipe subbing maybe just 2 tablespoons of the milk with lemon juice to see if you like it.

      Reply
  28. Becca

    August 21, 2021 at 12:30 am

    5 stars
    This recipe seriously blew my mind. So amazing, so fluffy, so moist. Best GF and vegan cupcake on the internet and trust me I’ve tried all of them. Thank you Brandi!!

    Reply
  29. Josie Grasso

    February 26, 2022 at 3:43 am

    Hi. I would like to try this recipe but I’m not sure I can purchase coconut butter. I’m in Australia.
    Would it work if I made my own coconut butter? There are a few YouTube videos that show how to make it but I’m not sure if the texture or consistency would be the same.
    BTW. I made the Vegan Cupcakes from your recipe and they were delicious!
    Regards

    Reply
  30. Josie Grasso

    February 26, 2022 at 3:45 am

    Hi Would this recipe work with homemade coconut butter? I’m in Australia and I’m not sure where I can purchase coconut butter.
    Regards

    Reply
    • brandi.doming@yahoo.com

      February 26, 2022 at 6:45 am

      Hi Josie! Yes, it should as long as you blend it up into a 100% smooth liquid puree. I have a tutorial on my site here: https://thevegan8.com/homemade-coconut-butter/

      Reply
  31. Josie Grasso

    February 26, 2022 at 5:23 am

    5 stars
    Thank you for a great recipe. The cupcakes turned out exactly as they should have, moist and delicious!

    Reply
    • brandi.doming@yahoo.com

      February 26, 2022 at 6:45 am

      Yay, that makes me so happy to hear, thank you Josie!

      Reply
  32. Kate

    April 11, 2022 at 2:58 am

    4 stars
    Hi!
    I made a 9” cake using this recipe yesterday. I doubled up the ingredients and came out fluffy. However, after being refrigerated overnight, the cake turned out to be rock hard. I was worried it would happen since it contains coconut milk and coconut butter. I weighed ingredients precisely with a scale. Is this normal?

    Reply
    • brandi.doming@yahoo.com

      April 11, 2022 at 5:48 pm

      Hi Kate, please see step 8, I specifically state not to store these in the fridge. Not only will they dry out, but yes, all the coconut butter hardens when it is chilled. I note to store them at room temperature!

      Reply
      • Kate

        April 12, 2022 at 12:19 pm

        Oh I see. Thank you!

        Reply
  33. Brooklyn

    May 22, 2022 at 12:59 pm

    Hello ^_^ The recipe looks very delicious.
    Do you think this product would work ? https://www.amazon.ca/Yupik-Organic-Coconut-Butter-Kg/dp/B0045G0ILG/ref=sr_1_5?keywords=coconut+butter&qid=1653216461&sr=8-5
    I have never purchased coconut butter before.
    Thank you very much.

    Reply
    • brandi.doming@yahoo.com

      June 6, 2022 at 6:15 am

      Yes it should work! Sorry just seeing this!

      Reply
  34. Chandra

    June 5, 2022 at 2:20 am

    Can you use arrowroot powder instead of cornstarch?

    Reply
    • brandi.doming@yahoo.com

      June 6, 2022 at 6:15 am

      Hi! No, this recipe is VERY finicky and arrowroot will make them gummy.

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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