Dairy Free Vanilla Cupcakes

5 from 42 votes

The nostalgic classic combination of cookies and cream gets a fun twist with these tender and decadent Gluten free vanilla cupcakes crowned in a swirl of Oreo buttercream. These sweet confections will be the instant hit of any party, bakesale, or just because. With simple ingredients and just a few easy steps, these will become your new favorite treat to celebrate with.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: cupcakes, Vanilla Cupcake

Servings:

Calories: 399kcal

Author: Nicole Kendrick

Equipment

Ingredients

Dry ingredients

1 ½ cups Gluten Free 1:1 Flour
1 ¾ teaspoon Baking Powder
1 tablespoon Corn starch
¼ teaspoon Baking soda
¼ teaspoon Salt

Wet Ingredients

1 Cup Sugar
1 tablespoon Vanilla Bean paste
2 Eggs room temperature
¼ cup Vegetable oil
¼ cup Butter room temperature (df works also)
¾ cup Almond milk room temperature
1 tablespoon Vinegar

Oreo buttercream

2 sticks Butter softened (df works also)
3.5 cups Powdered Sugar
2 teaspoon Vanilla bean extract
5-6 tablespoon Milk of choice
Pinch of salt
10 Oreos pulses into a fine crumb

Instructions

Add the vinegar and almond milk to a small bowl or cup and mix to combine. Allow it to sit while you prepare everything else.
Preheat the oven to 350 °C.
Line two muffin pans with cupcake liners. This recipe will make 14-16 cupcakes.
Add all of the dry ingredients to a bowl and whisk to aerate and combine.
In a mixer with the whisk attachment add the butter and sugar. Mix on high until light and fluffy. Make sure to scrape down the sides.
Add the oil and mix for one minute.
Next add the eggs and vanilla bean paste and mix slowly until combined.
Add half of the dry ingredients into the wet mixture and mix slowly until combined.
Carefully add the remaining dry ingredients and the almond milk mixture. Mix until fully combined.
Divide the batter between the prepared muffin tins, filling each liner ⅔ full.
Allow the cupcakes to bake for 14-19 minutes or until a toothpick comes out clean. Allow them to fully cool before frosting.
To make the buttercream, add the butter to a mixing bowl and mix for 3-4 minutes until fluffy.
Add one cup of powdered sugar. The vanilla, and the salt and mix to combine.
Mixing on medium high, alternate between adding one cup of powdered sugar and one tablespoon of milk until you’ve reached your desired consistency for the frosting. If it’s not quite fluffy enough add milk and mix longer.
Fold in the Oreo crumbs.
Use a piping bag or offset spatula to frost your cupcakes.

Video

Notes

Top tips:

Make sure all of your ingredients for the vanilla cupcakes are at room temperature including the eggs. This will give you a smooth, lump-free batter that mixes together easily without over-mixing.
Make sure the butter for the frosting is also at room temperature so you get that creamy texture when mixing.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition