Description

The BEST gluten-free vanilla cupcakes made from scratch. No gluten-free flour blend needed. Moist vanilla cupcakes for birthdays, celebrations or just whenever a cake craving hits.

Ingredients

Scale

1 cup superfine brown rice flour (152g)

½ cup sorghum flour (85g)

½ tsp baking soda

½ tsp salt

¾ cup avocado oil (170g)

¾ cup yogurt (I used Siggis plain 4%)

1.5 TBSP vanilla extract

3 eggs

1 cup organic cane sugar (230g)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 and line a muffin pan with liners.
Sift together the dry ingredients in a medium bowl. Set aside.
In a large bowl whisk together the avocado oil, yogurt, vanilla extract, eggs and sugar.
Add the dry ingredients to the bowl and whisk until batter is combined.
Fill each cupcake liner about halfway and bake for 20-22 minutes or until toothpick comes out clean.
Let the cupcakes sit in the pan a few minutes and then move to a cooling rack. Once cool, you can top with your preferred frosting.

Notes

I topped these cupcakes with my Vegan Ganache Frosting.

Keywords: Best gluten-free vanilla cupcakes, Vanilla cupcakes with chocolate frosting, Gluten-free and Nut-free vanilla cupcakes, Gluten-free vanilla cupcakes from scratch, sorghum vanilla cake, sorghum flour, brown rice flour, sorghum flour cupcakes,