Go Back Email Link
+ servings
vanilla bean cupcakes on counter top

Gluten Free Vanilla Bean Cupcakes Recipe

Tara Klippert
This gluten and dairy free vanilla bean cupcake recipe is moist and rich, with flecks of whole vanilla bean throughout the cupcake and whipped coconut cream topping. It is also soy free, nut free and low oxalate.
No ratings yet
Prep Time 20 minutes
Cook Time 25 minutes
Cooling and Frosting Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 262 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 325°F.
  • Blend all the dry ingredients together in a stand mixer or large mixing bowl.
  • While mixing on low, add the melted coconut oil and then once that is mostly mixed in, add the remaining wet ingredients (coconut milk, white vinegar, vanilla extract, eggs). Blend until smooth.
  • Cut both of your vanilla beans down the center lengthwise and using your fingers, pull back the sides of the vanilla bean and scrape all the insides out with a butter knife or small spoon (see examples of this in my cooking video). At this point you can compost the actual beans once you’ve got everything out of the middle.
  • Put half of the vanilla bean mixture into the cupcake batter and beat until well mixed in.
  • Line a muffin pan with 12 parchment baking cups and evenly pour the batter in.
  • Bake the cupcakes for roughly 25 minutes or until a toothpick comes out clean.
  • While your cupcakes are baking, empty out one entire package of So Delicious coconut whipped cream (thawed) into your KitchenAid stand mixer and add the remainder of the vanilla bean mixture. Beat these together until the vanilla beans are mixed in evenly.
  • Empty your vanilla bean whipped coconut cream into your piping set or plastic sandwich/freezer bag (with a very small hole cut in one of the corners to dispense the icing).
  • Place the piping set or plastic bag into the fridge until later.
  • Once your cupcakes are cooked and have sat on a cooling rack until they reach room temperature, you can top them with the coconut whipped cream topping.
  • Keep your frosted cupcakes in the refrigerator until ready to serve.
  • Store leftovers in an airtight container in the fridge for up to 1 week. Or freeze them for much longer.

Video

Nutrition

Serving: 1cupcakeCalories: 262kcalCarbohydrates: 43.9gProtein: 2.8gFat: 9.7gSaturated Fat: 8.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 31mgSodium: 181.5mgPotassium: 19.9mgFiber: 2.4gSugar: 22g
Keyword dairy free, gluten free, low oxalate, nut free, soy free
Tried this recipe?Let us know how it was!