Vegan, Gluten-Free Vanilla Cupcakes
Vegan, Gluten-Free Vanilla Cupcakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 325°F.
Line 2 standard 12-cup muffin tins with paper liners.
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine.
Stir in the hot water and mix until the batter is smooth.
Pour 1/3 cup batter into each prepared cup, almost filling it.
Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes.
The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake.
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.