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Gluten Free Eggless Dairy Free Vanilla Cupcakes

These SIMPLE GLUTEN FREE VEGAN VANILLA CUPCAKES are super moist and easy to make.
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Servings 6 cupcakes

Ingredients
  

  • 1/2 cup -1 tbsp (85 g) Superfine Granulated Sugar
  • 1/2 cup (120 ml) Water, room temperature
  • 2 tbsp (30 ml) Vegetable Oil
  • 1 cup (130 g) Gluten Free Flour (I used Robin Hood Gluten free all purpose flour blend with xanthan gum included)
  • 1 tsp (4 g) Baking Powder
  • 1/4 tsp (1.25 g) Baking Soda
  • 1 tsp (5 ml) Vanilla Extract
  • 1 tsp (5 ml) Lemon Juice

Instructions
 

  • I highly recommend using a scale to measure the gluten free flour for this recipe.
  • Preheat oven to 330oF (165oC). Line a standard 6 cups muffin pan with cupcake liners. Set aside.
  • To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
  • Then add oil and mix well.
  • Sift in flour, baking powder and baking soda.
    Mix well for 1-2 minutes. This is give more structure to the batter. Cupcakes will not be rubbery since we are using gluten free flour.
  • Then, add vanilla extract and lemon juice and mix well.
  • Spoon batter into cupcake liner until 2/3 full.
  • Bake in preheated oven to 330oF (165oC), rack middle position, 20-22 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.

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