Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups GF all purpose flour*
  • 3/4 cup + 1 1/2 tbsp granulated cane sugar
  • 2 large eggs (at room temperature)
  • 1 tbsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 cup oil (I used refined avocado but any neutral oil works)
  • 1/4 cup butter (melted, I used Earth Balance)
  • 1/2 cup milk (I used almond)
  • 1/4 tsp salt
  • 1/2 cup non-dairy butter at room temperature (I like earth balance sticks)
  • 3 cups powdered sugar
  • 1 tbsp vanilla extract

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. 
  • In a large mixing bowl, beat together the eggs, vanilla, oil, melted butter, non-dairy milk and sugar with an electric mixer
  • Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour, do not scoop straight from the bag. 
  • Use a cookie scoop, ice cream scoop, or regular spoon to add the batter to lined cupcake tins. Fill about 2/3 to 3/4 of the way up. 
  • Bake for 16-22 minutes or until a toothpick comes out clean. 18 minutes is perfect in my oven, but all ovens are different. 
  • Remove from the oven, let cool for 10 minutes in the cupcake tray and then carefully remove and finish cooling on a cooling rack. 
  • To make the buttercream, add the stick of butter to a bowl and beat with an electric mixer until fluffy. 
  • Beat in the sugar and vanilla until fluffy. If needed, thin it out with 1-2 tbsp of milk.
  • Spread or pipe the buttercream over the cooled cupcakes and enjoy!