How to make Vegan Gluten-Free Cupcakes with Coconut Cream Frosting recipe

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These vegan gluten-free cupcakes are the perfect treat for any special occasion. They are light and fluffy, with a delicious coconut cream frosting that will make your taste buds dance. The cupcakes are made with gluten-free flour, coconut oil, and almond milk, and are sweetened with coconut sugar. The frosting is made with coconut cream, vegan butter, and powdered sugar. These cupcakes are sure to be a hit with everyone, no matter their dietary restrictions.


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the coconut oil, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To make the frosting, beat together the coconut cream, vegan butter, and powdered sugar until light and fluffy.
Frost the cooled cupcakes and enjoy!

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