These classic gluten free vegan vanilla cupcakes with chocolate frosting are sure to make all your cupcake dreams come true! A classic vanilla yellow cake, with a fudge-like chocolate frosting. Let's chat about that insanely delicious chocolate frosting - it really does taste as good as it looks! It comes together in just a few minutes and only uses a few simple ingredients.

Ingredients

Vanilla Cupcakes

• 1 3/4 cups Sarah's gluten free flour blend
• 1 1/4 cups organic cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup water
• 1/3 cup avocado oil or grape seed oil
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract

Chocolate Frosting

• 1/2 cup dairy free butter, softened
• 1/4 cup non-hydrogenated shortening
• 1/2 cup cocoa powder
• 2 cups powdered cane sugar, sifted
• 3-4 tablespoons unsweetened almond milk
• 1/2 teaspoon pure vanilla extract
• Pinch sea salt
• Rainbow sprinkles (optional)

Instructions

1. Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners.
2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. Stir together almond milk, water, oil, vinegar and vanilla in separate mixing bowl. Pour over flour mixture and whisk until batter is smooth.
4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 21-23 minutes, until golden brown and baked through. Place on cooling rack to cool completely.
5. To make chocolate frosting, cream together dairy free butter, shortening and cocoa powder in bowl of stand mixer, until smooth. Add powdered sugar, almond milk, vanilla and salt. Beat until creamy, 1-2 minutes.
6. Place chocolate frosting in pastry bag with large star tip. Pipe onto cupcakes. Decorate with rainbow sprinkles (optional).