Celebrate love with delightful Gluten-Free & Vegan Cupcake Recipes that are sure to please everyone at your bridal shower. These cupcakes cater to a variety of dietary needs while still delivering on flavor and fun. From rich chocolate to zesty lemon, you’ll find easy recipes that make it simple to whip up sweet treats for your special day.
Gluten-Free Chocolate Cupcakes
If you’re looking for a delightful treat that caters to both gluten-free and vegan diets, these chocolate cupcakes are a perfect choice. They offer a rich chocolate flavor that even non-vegans will love. The texture is moist and fluffy, making them a hit for any occasion, especially a bridal shower.
These cupcakes are surprisingly simple to whip up, requiring just a handful of ingredients that are easy to find. They’re not only a sweet indulgence but also a guilt-free option for your guests. Decorate them with fresh berries for a pop of color and a refreshing taste!
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large mixing bowl, combine almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- In another bowl, whisk together applesauce, almond milk, vanilla extract, and maple syrup until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting with your favorite vegan chocolate frosting.
Vegan Vanilla Almond Cupcakes
These Vegan Vanilla Almond Cupcakes are a delightful treat for any bridal shower. With a subtle almond flavor and a light, fluffy texture, they offer a satisfying sweetness without compromising on health. Plus, they are simple to make and perfect for everyone, even those with dietary restrictions.
Each cupcake is topped with a creamy frosting that complements the vanilla and almond base beautifully. Adorn them with edible flowers for a charming and festive touch. They’re bound to be a hit at your celebration!
Ingredients
- 1 cup almond milk
- 1/2 cup coconut oil, melted
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together almond milk, melted coconut oil, maple syrup, vanilla extract, and almond extract until well combined.
- In another bowl, mix the gluten-free flour, baking soda, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool completely before frosting and decorating as desired.
Lemon Blueberry Vegan Cupcakes
These Lemon Blueberry Vegan Cupcakes bring a delightful burst of flavor to any bridal shower. They feature a light and fluffy texture, perfectly balancing the tartness of lemon with the sweetness of fresh blueberries. Not only are they delicious, but they are also simple to whip up, making them a stress-free addition to your celebration.
Each bite is refreshing and satisfying, ideal for those looking for gluten-free and vegan options. Plus, they are topped with a creamy dairy-free frosting that complements the flavors beautifully. Treat your guests to these delightful cupcakes, and watch them disappear!
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- ⅓ cup coconut oil, melted
- 1 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries (plus extra for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the almond milk, melted coconut oil, maple syrup, lemon juice, and lemon zest until well blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh blueberries.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely before frosting with your favorite vegan frosting. Top with extra blueberries for a lovely finish.
Chocolate Avocado Cupcakes
These Chocolate Avocado Cupcakes are a delightful blend of rich chocolate flavor and creamy avocado, making them a perfect choice for anyone seeking a healthier dessert. The use of avocado not only adds moisture but also a subtle creaminess that complements the chocolate beautifully. Plus, they are both gluten-free and vegan, making them suitable for a variety of dietary preferences.
The cupcakes are simple to make, requiring just a few ingredients that you probably already have in your pantry. With a light and fluffy texture, these cupcakes are sure to impress your guests. They’re beautifully topped with a smooth chocolate frosting that’s just as easy to whip up. Enjoy the deliciousness without the guilt!
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe avocado, mashed
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the mashed avocado, maple syrup, almond milk, vanilla extract, and melted coconut oil until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool before frosting with your favorite vegan chocolate frosting.
Carrot Cake Vegan Cupcakes
These Carrot Cake Vegan Cupcakes are a delightful treat that combines the sweet, spiced flavor of traditional carrot cake with a light, fluffy cupcake texture. The natural sweetness from the carrots pairs beautifully with warm spices like cinnamon and nutmeg, creating a comforting dessert that everyone will enjoy. Plus, they’re simple to make, making them a great choice for a bridal shower or any gathering.
Not only are these cupcakes gluten-free and vegan, but they also pack in some nutritious ingredients like grated carrots and nuts. The creamy frosting adds a rich finish, making each bite a tasty experience. Whether you’re celebrating a special occasion or just treating yourself, these cupcakes are sure to be a hit!
Ingredients
- 1 ½ cups finely grated carrots
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup plant-based milk (almond, soy, etc.)
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- Add Wet Ingredients: In another bowl, mix the applesauce, plant-based milk, melted coconut oil, and vanilla extract. Combine the wet ingredients with the dry ingredients until just mixed. Fold in the grated carrots and walnuts if using.
- Fill the Cups: Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake: Place the pan in the oven and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.
- Frost and Enjoy: Once cooled, top with your favorite vegan frosting or a simple dusting of powdered sugar. Enjoy these delightful cupcakes at your bridal shower or any festive gathering!
Coconut Lime Cupcakes
Coconut Lime Cupcakes are a refreshing and light treat that perfectly combines the tropical flavor of coconut with the zesty brightness of lime. These cupcakes are not only gluten-free and vegan, making them a healthier choice for your bridal shower, but they also offer a delightful taste that will impress all your guests.
Simple to prepare, these cupcakes are ideal for beginner bakers and seasoned pros alike. The fluffy coconut base is elevated by the tangy lime frosting, creating a delicious balance that feels both indulgent and guilt-free.
Ingredients
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1/4 cup lime juice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- Zest of one lime
- 1 cup coconut cream, chilled
- 2 tablespoons powdered sugar
- Toasted coconut flakes for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix coconut flour, almond flour, baking soda, and salt until well combined.
- In another bowl, whisk together maple syrup, coconut milk, lime juice, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until fully mixed. Gently fold in the lime zest.
- Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely. Meanwhile, in a bowl, whip the chilled coconut cream and powdered sugar until fluffy.
- Frost the cooled cupcakes with the coconut cream mixture and sprinkle toasted coconut flakes on top for garnish.
- Add a slice of lime on each cupcake for an extra pop of color and flavor. Enjoy your Coconut Lime Cupcakes!
Pumpkin Spice Cupcakes
These gluten-free and vegan pumpkin spice cupcakes are a delightful treat that perfectly captures the flavors of autumn. With their warm spices and rich pumpkin flavor, they bring a comforting taste that’s sure to impress your bridal shower guests.
Not only are these cupcakes simple to make, but they also create a lovely centerpiece for any dessert table. The combination of spices like cinnamon and nutmeg pairs beautifully with the pumpkin, while a creamy frosting adds the perfect finishing touch. Let’s dive into the recipe!
Ingredients
- 1 cup pumpkin puree
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the pumpkin puree, almond milk, coconut sugar, melted coconut oil, and vanilla extract until well combined.
- In another bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the frosting, beat together the softened vegan butter and powdered sugar until smooth. Add the vanilla extract and mix until well incorporated.
- Once cupcakes have cooled, frost them generously and enjoy!
Raspberry Almond Flour Cupcakes
Raspberry almond flour cupcakes are a delightful treat that perfectly blend the nutty flavor of almond flour with the sweetness of fresh raspberries. These cupcakes are not only gluten-free and vegan, but they also burst with fruity goodness, making them an inviting choice for any bridal shower. You’ll love the moist texture and the light, fluffy frosting that complements the tartness of the berries.
Making these cupcakes is a breeze! With straightforward ingredients and simple steps, even novice bakers can whip them up in no time. The combination of almond flour and raspberries creates a unique flavor profile that’s sure to impress your guests without compromising on health.
Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix almond flour, gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together maple syrup, melted coconut oil, almond milk, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed. Gently fold in the raspberries.
- Pour the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let them cool before frosting.
Matcha Green Tea Cupcakes
These Matcha Green Tea Cupcakes are a delightful treat for any bridal shower. They combine the earthy flavor of matcha with a light and fluffy cupcake base, creating a unique dessert that’s both tasty and visually appealing. Plus, they’re gluten-free and vegan, making them suitable for a variety of dietary preferences.
With just a few simple ingredients, these cupcakes are easy to whip up. The subtle bitterness of the matcha is balanced by a sweet frosting, making each bite a harmonious blend of flavors. Perfect for celebrating love, these cupcakes are sure to impress your guests!
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1 tablespoon matcha green tea powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, whisk together the gluten-free flour, coconut sugar, matcha powder, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the cupcake liners, filling them about halfway.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool before frosting with your favorite vegan frosting!
Peanut Butter Banana Cupcakes
Peanut Butter Banana Cupcakes are a delightful treat that perfectly blend the rich flavor of peanut butter with the natural sweetness of ripe bananas. These vegan and gluten-free cupcakes are not only tasty but also simple to whip up, making them a great choice for any bridal shower.
The moist texture and nutty taste create a perfect cupcake experience, topped with a creamy peanut butter frosting. These cupcakes will leave your guests asking for more, while also being a healthier alternative that fits a variety of dietary preferences.
Ingredients
- 1 ½ cups mashed ripe bananas (about 3 bananas)
- ½ cup natural peanut butter
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond milk (or any plant-based milk)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the mashed bananas, peanut butter, maple syrup, and vanilla extract until well combined.
- In another bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the almond milk, and mix until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
- Once cooled, top with your favorite peanut butter frosting and enjoy!
Chocolate Chip Cookie Dough Cupcakes
Chocolate Chip Cookie Dough Cupcakes are a delightful treat that combines the classic flavors of cookie dough with the fluffy texture of cupcakes. They’re perfectly sweet and satisfyingly indulgent, making them a hit at any bridal shower. Plus, they’re simple to whip up, so you won’t spend all day in the kitchen!
The soft cupcake base is studded with mini chocolate chips and topped with a creamy frosting that mimics the taste of edible cookie dough. These cupcakes offer a fun twist on traditional desserts while keeping the gluten-free and vegan crowd in mind. Everyone will love digging into these little delights!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup mini vegan chocolate chips
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1 cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- Extra chocolate chips for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, combine almond flour, coconut sugar, baking powder, and salt.
- Add melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Stir until well combined.
- Fold in the mini chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- To make the frosting, in a bowl, mix cashew butter, maple syrup, powdered sugar, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the cashew butter mixture and top with extra chocolate chips.
Cinnamon Roll Cupcakes
Cinnamon Roll Cupcakes combine the comforting flavors of classic cinnamon rolls with the delightful texture of cupcakes. These treats offer a warm, spicy sweetness that’s perfect for a bridal shower celebration. With a soft, fluffy cake base swirled with cinnamon sugar and topped with a rich frosting, they’ll bring joy to everyone at the party.
Not only are these cupcakes easy to make, but they also cater to both gluten-free and vegan diets, ensuring that all your guests can indulge without worry. With simple ingredients and straightforward steps, you’ll find yourself whipping these up in no time!
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 cup almond milk (or your choice of non-dairy milk)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup vegan cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Make the Cupcake Batter: In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt. In another bowl, mix the almond milk, maple syrup, melted coconut oil, and apple cider vinegar. Slowly combine wet and dry ingredients, mixing until smooth.
- Prepare the Cinnamon Filling: In a small bowl, mix the brown sugar and ground cinnamon until well combined.
- Fill the Cupcake Liners: Pour a small amount of batter into each cupcake liner, then sprinkle a layer of the cinnamon-sugar mixture on top. Add more batter to fill the liners about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- Make the Frosting: In a bowl, beat together the vegan cream cheese, powdered sugar, and vanilla extract until smooth. Spread or pipe the frosting onto the cooled cupcakes.
- Serve: Enjoy your Cinnamon Roll Cupcakes at the bridal shower and watch them disappear!
Strawberry Coconut Cupcakes
These Strawberry Coconut Cupcakes are a delightful treat that combines the freshness of strawberries with the tropical sweetness of coconut. They are not only gluten-free and vegan but also light and fluffy, making them a wonderful addition to any bridal shower. The cupcakes have a subtle coconut flavor that pairs beautifully with the strawberries, creating a refreshing dessert that everyone will love.
Making these cupcakes is simple and straightforward, perfect for both novice and experienced bakers. With just a few ingredients, you can whip up a batch of these delicious treats that will impress your guests. Top them with a coconut cream frosting and a fresh strawberry for an extra special touch.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup maple syrup
- 1 cup coconut milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix the almond flour, coconut flour, baking soda, and salt.
- In another bowl, combine the maple syrup, coconut milk, melted coconut oil, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting with coconut cream and garnishing with additional strawberries.
Zucchini Chocolate Cupcakes
These Zucchini Chocolate Cupcakes are a delightful twist on traditional chocolate cupcakes. Packed with the goodness of zucchini, they’re moist, rich, and just the right amount of sweet. The zucchini adds a subtle texture and keeps the cupcakes tender, making them a fun treat that’s also healthy!
Making these cupcakes is a breeze; you’ll be in and out of the kitchen in no time. They’re the perfect addition to any bridal shower, especially when you want to impress guests with a vegan and gluten-free option that doesn’t skimp on flavor.
Ingredients
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the grated zucchini, almond flour, cocoa powder, maple syrup, melted coconut oil, applesauce, and vanilla.
- Add the baking soda and salt, stirring until just combined.
- If using, fold in the dairy-free chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool before frosting with your favorite vegan chocolate frosting.
Orange Cardamom Cupcakes
These Orange Cardamom Cupcakes bring a delightful twist to any bridal shower dessert table. With a light and fluffy texture, they combine the bright flavor of oranges with the warm spice of cardamom, creating a treat that’s both refreshing and aromatic. Plus, they are simple to whip up, making them a breeze for both novice and seasoned bakers.
The combination of citrus and spice makes these cupcakes perfect for a cheerful celebration. Topped with a creamy vegan frosting, they are not only delicious but also cater to guests with dietary restrictions. Let’s dive into the recipe!
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 cup almond milk
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 tablespoon ground cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cardamom, and salt.
- In another bowl, mix the almond milk, vegetable oil, vanilla extract, and orange zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Vegan S’Mores Cupcakes
Indulge in the rich and nostalgic flavors of these vegan S’mores cupcakes! Each bite offers a delightful combination of chocolate, graham cracker, and a hint of toasted marshmallow, making them a perfect treat for your bridal shower or any festive occasion. These cupcakes are not only delicious but also simple to prepare, ensuring you spend less time in the kitchen and more time celebrating with your loved ones.
Whether you’re a fan of the classic campfire treat or just looking for a sweet dessert option, these vegan S’mores cupcakes deliver a delightful taste experience. They are sure to impress both vegans and non-vegans alike, making them a hit at your event.
Ingredients
- 1 cup all-purpose gluten-free flour
- 1/2 cup cocoa powder
- 1 cup almond milk (or any non-dairy milk)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegan marshmallows
- 1/2 cup crushed gluten-free graham crackers
- Vegan chocolate frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the gluten-free flour, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, and brown sugar until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crushed graham crackers and half of the vegan marshmallows.
- Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Top each cupcake with a few more marshmallows.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling for a few minutes in the pan before transferring to a wire rack.
- Once cooled, frost with vegan chocolate frosting and optionally add more marshmallows on top. You can toast them with a kitchen torch for that authentic S’mores touch!
Lavender Lemon Cupcakes
These Lavender Lemon Cupcakes are a delightful blend of floral and citrus flavors, making them a refreshing treat for any bridal shower. The light, fluffy texture pairs beautifully with the zesty lemon and fragrant lavender, creating a unique taste experience that’s hard to resist.
Not only are these cupcakes gluten-free and vegan, but they are also simple to make. With a straightforward list of ingredients and easy steps, you can whip up a batch in no time. They are perfect for impressing your guests while accommodating dietary preferences!
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 tablespoons dried culinary lavender
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a small bowl, steep the dried lavender in almond milk for about 10 minutes. Strain the lavender and discard the flowers.
- In a large bowl, mix the flour, coconut sugar, baking powder, baking soda, and salt.
- In another bowl, combine the lavender-infused almond milk, vegetable oil, maple syrup, lemon zest, and lemon juice. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fill each cupcake liner about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting with your favorite vegan frosting. Garnish with fresh lavender or lemon zest if desired.
Chocolate Hazelnut Cupcakes
These Chocolate Hazelnut Cupcakes are a delightful treat that perfectly balances rich chocolate flavor with the nutty essence of hazelnuts. They’re not only gluten-free and vegan, making them ideal for a variety of dietary needs, but they are also simple to whip up, ensuring you can focus on celebrating rather than stressing in the kitchen.
With a moist, fluffy texture and a luscious hazelnut frosting, each bite is a delightful experience. These cupcakes are sure to impress your bridal shower guests, combining elegance with a cozy, homemade feel.
Ingredients
- 1 cup almond milk
- 1/3 cup coconut oil, melted
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup ground hazelnuts
- 1 tablespoon apple cider vinegar
- 1 cup vegan hazelnut frosting
- Chopped hazelnuts for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, whisk together the almond milk, melted coconut oil, coconut sugar, and vanilla until well combined.
- In another bowl, mix the gluten-free flour, cocoa powder, baking soda, salt, and ground hazelnuts.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the apple cider vinegar.
- Pour the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Once cool, frost with vegan hazelnut frosting and sprinkle chopped hazelnuts on top for garnish.
Mint Chocolate Cupcakes
Mint chocolate cupcakes are a delightful treat that combine rich chocolate flavor with a refreshing minty twist. These cupcakes are not only gluten-free and vegan, but they are also surprisingly simple to make, making them a fun option for any bridal shower.
The moist chocolate base pairs perfectly with a creamy mint frosting, creating a balance of flavors that is sure to impress guests. The added texture of chocolate shavings on top gives them a touch of elegance, making them fitting for a special occasion.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the maple syrup, almond milk, melted coconut oil, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
- For the frosting, beat together your favorite vegan frosting with a few drops of peppermint extract and a splash of green food coloring, if desired.
- Frost the cooled cupcakes and sprinkle with chocolate shavings before serving.
Vegan Funfetti Cupcakes
These Vegan Funfetti Cupcakes are a delightful and colorful treat that everyone will love, especially at a bridal shower. Bursting with sweet flavors and topped with creamy frosting, they are a fun and festive addition to your dessert table. Plus, they’re easy to whip up, making them a stress-free option for any celebration.
What makes these cupcakes extra special is the vibrant rainbow sprinkles folded into the batter, giving each bite a cheerful surprise. They are completely dairy-free and gluten-free, so they cater to a variety of dietary preferences while still being deliciously indulgent. Your guests will be asking for seconds!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup coconut sugar
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup rainbow sprinkles (vegan)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, combine the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Stir well to distribute all the dry ingredients.
- In another bowl, mix the almond milk, applesauce, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the rainbow sprinkles gently.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
