Gluten-Free Vanilla Cupcakes



  • 1/2 cup (4 oz.) vegetable oil (or oil of choice)
  • 3/4 cup (160g.) Coconut sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups (180g.) all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons baking powder
  • 1/2 cup (4 oz.) dairy-free milk (or dairy milk)
  • 2 teaspoons gluten free vanilla extract


  • 1/2 cup (4 oz.) dairy-free butter (or dairy butter), room temperature
  • 1 teaspoon gluten free vanilla extract
  • 3 cups (360g.) powdered coconut sugar
  • 2 tablespoons dairy-free milk (or dairy milk)


  1. For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
  2. In a medium mixing bowl combine oil and coconut sugar.
  3. Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste; beat at medium speed for one minute.
  4. Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
  5. Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
  6. For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
  7. Gradually add powdered coconut sugar, one cup at a time, beating well. Alternate one cup of powdered coconut sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
  8. Beat in additional dairy-free milk if needed to obtain desired constancy.
  9. Frost and enjoy!