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5 from 6 votes

Vanilla Cupcakes

Prep Time10 minutes
Cook Time15 minutes
Servings: 12 cupcakes

Ingredients

For the cupcakes

  • 175 g caster sugar
  • 175 g dairy free butter
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 175 g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
  • 1 tablespoon dairy free milk

For the topping

  • 150 g dairy free butter block
  • 300 g icing sugar
  • 1 teaspoon dairy free milk
  • Sprinkles (for decoration)

Instructions

For the cupcakes

  • Pre heat your oven to 180°C and line a 12 hole cupcake tray with cupcake cases.
  • To a large bowl add caster sugar and dairy free butter, beat until creamy. Add the eggs one at a time continuing to whisk between each addition. Add the vanilla extract and whisk again.
  • Add the gluten free self raising flour, baking powder, xanthan gum and dairy free milk. Mix well until fully combined.
  • Divide the mixture between the 12 cupcake cases and level with a knife. Bake in the oven for around 15 minutes or until the cakes are golden brown and an inserted skewer comes out clean. Set aside to cool completely.

For the filling and topping

  • Make the buttercream by adding the dairy free butter block to a large bowl and beat until creamy. Gradually add the icing sugar, continuing to beat until fully combined and creamy. The buttercream will take a little while to come together so keep mixing! Add the dairy free milk and beat again.
  • Transfer the buttercream to a piping bag and pipe onto the cupcakes. Top with sprinkles.