Perfect Vanilla Cupcakes-Gluten And Dairy Free

Perfect Vanilla Cupcakes-Gluten And Dairy Free


  • 1 1/4 cups blanched almond flour
  • 3/4 cup cornstarch or arrowroot flour
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup almond milk, or preferred milk alternative
  • 1/2 cup Earth Balance (vegan) butter, room temperature
  • 3/4 cup sugar
  • 3 whole eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon juice


  • Preheat oven to 350 degrees.
  • Set out butter to bring to room temperature. If needed, put in the microwave for just a few seconds.
  • Whisk together the blanched almond flour, cornstarch, xanthan gum, salt, and baking powder until there are no lumps and it turns into one beautiful flour.
  • Beat the butter and sugar until light and fluffy. Then, add the eggs one a time scraping down the bowl as necessary. This helps the cupcakes have a more even texture.
  • Beat in the vanilla and lemon juice.
  • Alternate adding the flour mixture and milk alternative in about 3 additions. I’ve read that you alternate the wet and dry ingredients to reduce the amount of gluten that is formed to make whatever you are baking less dense. But I still like this technique and it helps get a smooth batter with less mixing.
  • Line a muffin tin with baking cups and fill each cup 3/4 full. My batter made 9 cupcakes.
  • Bakes 18-20 minutes or until the tops start to turn brown and a toothpick inserted comes out clean.
  • Allow to cool on cooling rack for at least 30 minutes before icing.

Recipe Source

Add Comment