Ingredients
Method
- Preheat the oven to 350°F (180°C) and position a rack in the center. Line a cupcake pan with paper liners and set it aside.
- Combine the oil and sugar in a medium mixing bowl.
- Add the eggs and beat with an electric mixer at medium speed for one minute. Incorporate the flour, salt, baking powder, dairy-free milk, and vanilla extract or paste, then beat at medium speed for another minute.
- Spoon the batter evenly into the cupcake liners. Bake for 18 to 20 minutes, or until the centers spring back when touched and the cupcakes are lightly browned.
- Cool the cupcakes in the pan on a wire rack for five minutes. Transfer the cupcakes to the rack and let them cool completely before frosting.
- Beat the dairy-free butter and vanilla paste in a medium mixing bowl until smooth and creamy.
- Gradually add the powdered sugar one cup at a time, beating well. Alternate between one cup of powdered sugar and one tablespoon of dairy-free milk until all ingredients are fully blended.
- Beat in additional dairy-free milk as needed to achieve the desired consistency.
- Frost the cupcakes and serve.
Nutrition
Notes
Flour Selection: I always check if my gluten-free flour blend includes xanthan gum because it helps the cupcakes hold their structure without falling apart.
Flavor Boost: I love using vanilla bean