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!
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.
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.
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.
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.
Beautifully white cupcakes and frosting, perfect for ANY occasion or a wedding.
A light dusting of silver powder was just the best touch to these beautifully white wedding cupcakes.
Have you ever seen a fluffier cupcake? A vegan gluten-free vanilla cupcake one at that??
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!
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)
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.
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
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.
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!
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.
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 🙂
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!
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.
I don’t own a microwave in which case what is the best method to use to ‘melt’ the coconut butter. Thanks
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!
Hi Dawn! Nutiva is a good brand, as long as the only ingredient is coconut, you are good! 🙂
Hello, these look scrumptious. I am allergic to corn. Could I substitute potato starch instead?
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.
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! 🙂
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/
Hi! What type of coconut milk in the frosting? Is this a carton or from the can?
Hi! I always use canned.
Hi my daughter is allergic to wheat what other Substitute for flour I can use with this recipe
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).
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!
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.
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!
If you have a food processor, you can make your own! https://thevegan8.com/homemade-coconut-butter/
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!!!!
Yay Jodie! I’m so glad you loved these so much and happy birthday!!