“These are the best cupcakes I have ever had in my entire life and you can quote me on that!”  That’s what my wheat-eating friend said AFTER he ate the gluten and dairy-free version of my Very Vanilla Cupcakes!  

However, BEFORE he took a bite of a Very Vanilla Cupcake iced with Creamy Chocolate Fudge Frosting, he told me that he “did not like cupcakes” and (sighing heavily from the great sacrifice he was about to undertake) added that he would,  force himself to try one because that’s what friends do for each other. 

Mercy! I had no idea I was going to cause him to make such a huge sacrifice.  But, I just smiled as I handed him a plate with one cupcake on it.  

Well… after he polished off TWO Very Vanilla Cupcakes (not bad, for a wheat-eating “Cupcake Hater”) that’s when he told me (with a rare smile, I might add!) that he had “changed his mind” about cupcakes. 

Hmmm… fascinating…

Very Vanilla Cupcakes ~ Gluten Free
Very Vanilla Cupcakes are soft, delicious and irresistible!  No one can believe that these cupcakes are gluten free and can also be made dairy free!  (In fact the dairy free version is even softer – if that’s possible!) The addition of the oil makes these easy-to-make cupcakes extra moist and tender.

1 cup bakers sugar (very fine sugar; I use C&H)
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup cornstarch
1/3 cup coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan

2 large eggs
2/3 cup milk of your choice (I use refrigerated coconut milk)
1/4 cup melted butter (Use Earth Balance vegan buttery sticks for dairy free)
1/4 cup organic canola oil
2 teaspoons pure vanilla extract

  1. Preheat oven to 325 degrees F.  
  2. Place 12 paper baking cups in each regular size muffin pan.  Note:  This recipe will make between 24-32 mini-cupcakes; depending on your size of pan. 
  3. Stir all dry ingredients before measuring.  (Don’t leave out this step or you will measure out too much flour.) Sift the dry ingredients together in a bowl; mix well.  Set aside.
  4. In a large bowl whisk together, eggs, milk, melted butter, oil, and vanilla.  Add the dry mix and whisk just until smooth.  Divide the batter evenly among the muffin cups.  
  5. Bake for 18-23 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean.  In my oven 21 minutes is perfect for regular cupcakes.  Mini-cupcakes:  Depending on your pan size baking time may be less; check at 17 minutes.


Frosting Suggestions: 

1.  Creamy Chocolate Fudge Frosting (pictured above) or 
2.  The World’s Best Cream Cheese Icing
Note:  Sometimes, I like to swirl in a spoonful of thick raspberry or strawberry jam into the World’s Best Cream Cheese Icing…  Yum!  This gives a creamy-delicious berry flavor and it looks pretty, too.

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