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–+ servings
Gluten free vanilla cupcakes with blue frosting and white sprinkles.

Gluten-Free Vanilla Cupcakes

Gluten-Free Vanilla Cupcakes are soft, moist, and topped with a naturally dyed blue frosting! They come together quickly and easily and are great for birthday parties or special occasions.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 9 Cupcakes
Calories 104 kcal

Equipment

  • 1 Cupcake Tin
  • 9 Muffin Liners

Ingredients
  

Wet Ingredients

  • ½ Cup Coconut Sugar You can also use Lakanto Monkfruit for a sugar-free replacement.
  • ½ Cup Plain Dairy-Free Yogurt I used unsweetened coconut yogurt, but any plain yogurt will work with this recipe.
  • 2 Eggs
  • 3 Teaspoons Vanilla Extract You can also swap for vanilla paste.

Dry Ingredients

  • 1+/2 Cups Almond Flour
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Frosting & Sprinkles

  • Dairy-Free Vanilla Frosting If you want to use pre-made vanilla frosting, I recommend Miss Jones Bakes. (They also make dairy-free chocolate frosting!)
  • Naturally Dyed Sprinkles I love Supernatural naturally dyed sprinkles - they come in a variety of shapes and colors!

Instructions
 

  • Start by adding almond flour, baking powder, baking soda, and salt into a small mixing bowl. Stir together with a whisk until fully combined.
  • Next, add eggs, coconut sugar, plain yogurt, and vanilla extract into a mixing bowl. Whisk together until fully combined.
  • Pour the dry mixture into the wet mixture and stir together until all of the flour has been absorbed.
  • Line 9 cupcake tins with parchment paper liners. Pour an even amount of cupcake batter into each cupcake tin.
  • Bake at 350 degrees for about 18-20 minutes.
  • Remove the cupcakes from the baking tin and place on a metal rack to cool until room temperature. Once cooled, you can top with your favorite frosting!

Notes

Expert Tips

  • Because this cupcake recipe is very soft, I suggest using parchment paper cupcake liners to prevent them from sticking.
  • For best results, do not pack the almond flour into the measuring cup.
  • Let the cupcakes cool completely before adding frosting.
  • Make a double batch if you're serving a crowd!

How to store leftovers

Leftover cupcakes can be stored at room temperature in an airtight container for 2-3 days.
To keep them fresh for longer, store in the refrigerator for up to a week!
You can also freeze unfrosted cupcakes in a freezer bag for up to 3 months. Defrost in the refrigerator or on the counter and top with frosting when you're ready to serve.
**See full post for more information and step by step photos.

Nutrition

Serving: 1ServingCalories: 104kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 38mgSodium: 139mgPotassium: 37mgFiber: 1gSugar: 12gVitamin A: 66IUVitamin C: 0.1mgCalcium: 48mgIron: 0.4mg
Keywords almond flour vanilla cupcakes, dairy free vanilla cupcakes, gluten free vanilla cupcakes, healthy vanilla cupcakes
Did you make this recipe?Tag @freshwaterpeaches on Instagram!