Fabulous is not a word that my family would ever put in front of the term “vanilla cupcakes.” Truthfully, we are not a sweets family. However, we do enjoy chocolate in just about every organic form it comes in, so we try to sneak it into our meals whenever we can. Imagine how thrilled we were to discover a vanilla cupcake recipe made with white chocolate! Our pantry contains vegan white chocolate that I buy from a natural candy store that doesn’t contain crud such as high fructose corn syrup and other undesirables. Woo! We hit the cupcake jackpot.
Americas Test Kitchen deserves the credit for this vanilla cupcake recipe. They list the original recipe in their book, The How Can it Be Gluten Free Cookbook. We changed it to highlight our stellar, gluten free flour blend. We also used superior white chocolate, omitted xanthan gum & baking soda (not necessary,) and switched out the vanilla extract for vanilla bean paste. Additionally, we sprinkled in vitamin C and organic acacia powder. For more information about acacia powder/fiber, click here to read our blog. Our vanilla cupcakes bake up beautifully shaped with incredible texture using just 1/2 T (4g) of acacia powder.
We top our fabulous vanilla cupcakes with whipped heavy cream. Add to the cream 1 T (14g) organic cane sugar and 1 tsp (4g) pure vanilla extract. Delicious! Whipped coconut cream/milk works as a vegan substitute that our family loves. Use the same amount of sugar and vanilla with the coconut cream. Also, be aware that not all cans of coconut milk and cream are created equal. Choose a product with only two ingredients: coconut and water. Also, choose a can that is heavy. You should not be able to hear liquid sloshing inside when you shake it. We store our cans in the refrigerator so the cream is ready to whip up at anytime.
To order Sjaak’s Organic Vegan White Chocolate, click here (we are not affiliated with this company.)
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
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Recipe Inspiration: Our favorite Montessori Classroom
Photos by DuPree Productions
Flour Farm Vanilla Cupcakes
Equipment: Digital scale (preferred), 12 cup muffin pan, Double boiler (or place a heat proof bowl over a small pan), Blender or whisk, Measuring cups and spoons, Mixing bowls (m,l), Ice-cream or cookie scoop (optional), Cooling racks, Cupcake paper liners
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius)
- Prepare double boiler, and set heat to medium low
- Adjust oven rack to middle row
- Line muffin wells with grease-proof cupcake liners (if using) or spray with no-stick spray
Choose Gluten Free, Non-GMO & Organic ingredients.
- 113g (4 oz) Chopped White Chocolate
- 74 ml (2.5 fl oz) Oil – we use Sunflower Oil
- 184g (6.5 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C + 1 tsp)
- 1 1/2 tsp Aluminum Free, Double Acting Baking Powder (7g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/2 T Acacia Powder – (4g)
- 1/8 tsp Ascorbic Acid – Optional (pinch of Vitamin C powder)
- 2 Large Pasture Raised Eggs (100g)
- 2 tsp Pure Vanilla Bean Paste (10g), or Pure Vanilla Extract (8g)
- 99g (3.5 oz) Cane Sugar (1/2 C)
- 80g (2.8 oz) Sour Cream (1/3 C)
Please read prep note above before you begin, thank you!
Step 1: In the top of a double boiler, add together white chocolate and oil. Frequently mix to avoid scorching. When chocolate is completely melted, remove the top pan or bowl and set aside to cool. Another option is to microwave on 50% power until melted, but this method easily burns vegan white chocolate if not carefully monitored (not recommended).
Step 2: Whisk together the dry ingredients in a medium sized bowl.
Step 3: Whisk or beat together eggs and vanilla in a large bowl. Add sugar and sour cream and mix for about 1 minute. Add the cooled chocolate mixture and whisk or beat until combined.
Step 4: Add the dry mix to the wet mix. Whisk together until the flour blend is thoroughly integrated.
Step 5: Use a scoop to fill muffin wells 2/3 of the way full. Do not over fill wells or your cupcakes may fall when removed from the oven. You should have batter evenly divided between 12 cupcakes.
Step 6: Bake in the center of a preheated oven for about 22 minutes. Try to avoid opening the oven door until at least 20 minutes has passed.
Step 7: Place pan on a cooling rack for about 10 minutes before removing cupcakes. Allow cupcakes to completely cool on a rack before topping or frosting.
To store: Unfrosted cupcakes should be stored in an airtight container for up to two days. We have not tested them frozen yet, but they should be able to handle the freezer for up to a month.
The nutrition information provided below is for the recipe as written using vegan white chocolate, optional ingredients, and vanilla paste.
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 13g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Gluten Free Vanilla Cupcakes