You won’t believe how delicious these dairy-free, gluten-free cupcakes are until you try them yourself. Perfect for anyone with dietary restrictions or those just looking for a healthier dessert option.
Why This Recipe Works
- These cupcakes are incredibly moist and fluffy, thanks to the perfect blend of gluten-free flours.
- Dairy-free doesn’t mean flavor-free; we use rich alternatives like coconut milk to keep them decadent.
- They’re versatile! Easily adaptable with different flavors and toppings to suit any occasion.
- Quick and easy to make, with simple ingredients you might already have in your pantry.
- Everyone can enjoy them, making them perfect for parties where dietary needs vary.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup coconut sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk
- 1/3 cup coconut oil, melted
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your muffin tin with cupcake liners. This ensures your cupcakes won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, coconut sugar, cocoa powder, baking soda, and salt. This combination creates the perfect base for your cupcakes.
Combine Wet Ingredients
In another bowl, mix the coconut milk, melted coconut oil, vanilla extract, and apple cider vinegar. The vinegar reacts with the baking soda to help your cupcakes rise.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to dense cupcakes, so stop when you no longer see dry flour.
Bake to Perfection
Fill each cupcake liner about 2/3 full and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let them cool before frosting.
Tips and Tricks
For an extra moist cupcake, try adding a tablespoon of applesauce to the batter. If you’re out of coconut milk, almond milk works just as well. To ensure your cupcakes rise evenly, fill the liners using an ice cream scoop. For a chocolatey twist, mix in dairy-free chocolate chips before baking. Always let your cupcakes cool completely before frosting to prevent melting.
Recipe Variations
- Add orange zest to the batter for a citrusy twist.
- Top with dairy-free cream cheese frosting for a tangy contrast.
- Mix in chopped nuts for added texture.
- Use peppermint extract for a festive flavor.
- Swap cocoa powder for matcha powder for a green tea version.
Frequently Asked Questions
Can I use a different type of flour?
Yes, but results may vary. We recommend a gluten-free all-purpose blend for the best texture. Almond flour can also work but will make the cupcakes denser.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days or freeze them for up to a month. Thaw at room temperature before serving.
Can I make this recipe vegan?
It already is! All ingredients are plant-based, making these cupcakes suitable for vegans and those avoiding dairy.
Summary
These dairy-free, gluten-free cupcakes are a must-try for anyone looking for a delicious, inclusive dessert option. Easy to make and adaptable, they’re sure to be a hit.
