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Festive Vanilla Cupcakes

Cupcakes are the perfect little treat to make for your family and friends for any festive occasion! These ones below I made for Easter Sunday, but you could make them for Mother's Day or anytime this spring or summer! These gluten and dairy free vanilla cupcakes are fluffy and the perfect texture. You can add food coloring to the frosting and make them festive for any occasion you would like!



Ingredients


Cupcakes:

  • 1/2 cup DF buttery spread, softened or melted

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 1/4 cups GF flour blend (I used Bob's Red Mill Gluten Free Baking Flour for this recipe)

  • 1/4 tsp salt

  • 2 tsp baking powder

  • 1/2 cup almond milk

  • 2 tsp vanilla extract

Frosting:

  • 1/2 cup DF buttery spread, softened

  • 1 1/2 tsp vanilla extract

  • 3 cups powdered sugar

  • 2-4 tbsp almond milk

  • optional: food coloring, other decorative toppings like sprinkles or candy


Directions

  1. Preheat your oven to 350 degrees F and prepare a cupcake pan by lining it with paper liners.

  2. For the cupcakes, with a standing mixer or electric mixer, beat the DF buttery spread and sugar until smooth and creamy.

  3. Add in the eggs and beat for 1 minute. Add in the GF flour blend, salt, baking powder, almond milk, and vanilla extract and mix until well combined, about 1 more minute.

  4. Poor the batter evenly into the cupcake pan, yielding 12 cupcakes. Tap the pan on the counter so all the batter evens out. Bake in the 350 degree oven for about 18 to 20 minutes or until a toothpick comes out clean when stuck into the middle of a cupcake.

  5. Once you remove the cupcakes from the oven, allow to cool completely before frosting.

  6. In the meantime, for the frosting, beat together the DF buttery spread and vanilla extract until smooth and creamy.

  7. Next, add the powdered sugar in increments, starting with 1 cup. Beat well until combined before adding the 2nd cup. In between each cup of powdered sugar pour in 1 tbsp of the almond milk.

  8. Once you have added all of the powder sugar and 2 tbsp almond milk, check to see if you want the icing thinner, and if you do, add in more almond milk until desired consistency is reached.

  9. If you want to use food coloring, divide the frosting into desired amount of bowls and add enough food coloring drops to reach desired color.

  10. Once the cupcakes have cooled complete use a piping icing bag or a knife to spread the icing evenly on the cupcakes. Decorate as desired and enjoy!



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