No eggs, no milk, no butter, yet packed with rich flavor — these fudgy cupcakes have everything you're looking for in a satisfying dessert (or anytime snack). A gorgeous swirl of Vegan Swiss Buttercream is the perfect finishing touch.
Preheat your oven to 375°F. Line a standard muffin pan with lightly greased papers.
In a medium-sized bowl, whisk together the dry ingredients.
In a separate bowl, whisk the vanilla, vinegar, vegetable oil, and water.
Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined.
Pour the batter into the prepared pan, using a scant 1/4 cup batter (about 58g) in each well. (A muffin scoop is a helpful tool here.)
Bake the cupcakes for 18 to 20 minutes (22 minutes if you're baking with Gluten-Free Measure for Measure Flour), until a toothpick inserted into one of the center cupcakes comes out clean.
Remove the cupcakes from the oven and cool completely on a rack.
Top the cupcakes with frosting, if desired. A swirl of frosting piped with a closed star tip makes an especially nice presentation.
Store unfrosted cupcakes at room temperature, well covered, for several days; freeze for longer storage. Once frosted, store cupcakes in a closed container in the refrigerator for several days.
Natural cocoa lends robust chocolate flavor and a slightly reddish hue, while Dutch-process cocoa is milder in flavor. Choose your cocoa based on the flavor profile you're looking for.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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