gluten free vegan peppermint cupcakes
SERVES: 12 cupcakes
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened dairy free milk, such as almond or coconut milk
  • 1 tablespoon white vinegar
  • 1/2 cup water
  • 1/3 cup sunflower seed oil or grape seed oil
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon pure peppermint extract
peppermint buttercream
  • 1/2 cup non-hydrogenated shortening
  • 2 cups sifted powdered sugar
  • 2-3 tablespoons dairy free milk or creamer
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2-3 tablespoons crushed candy canes
  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Sift together flour blend, sugar, baking powder, baking soda and salt in large mixing bowl. Set aside.
  3. In medium bowl, stir together almond milk and vinegar. Add water, oil, vanilla and peppermint extract. Mix well. Slowly add to flour mixture and stir until combined.
  4. Pour batter into prepared cupcake pans. Bake for 18-20 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
  5. To make buttercream, beat shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, creamer, vanilla and peppermint extract. Beat for an additional 2 minutes, until light and fluffy.
  6. Place buttercream in piping bag with large star tip and frost cooled cupcakes. Sprinkle with crushed candy canes. Best served within 1-2 days.
Recipe by Sarah Bakes Gluten Free at