Vegan, Gluten-Free Vanilla Cupcakes

Name: Vegan, Gluten-Free Vanilla Cupcakes
Total time: 1 h 17 min
Yield: 24 servings
Ingredients: 2 cups garbanzo-fava bean flour; 1 cup potato starch; ½ cup arrowroot; 1½ tablespoons baking powder; ½ teaspoon baking soda; 1 teaspoon xanthan gum; 2 teaspoons salt; ⅔ cup coconut oil; 1⅓ cups agave nectar; ¾ cup applesauce; 3 tablespoons pure vanilla extract; 1 whole lemon zest; 1 cup hot water; 24 tablespoons vanilla frosting

Light and fluffy vegan cupcakes made with garbanzo-fava bean flour and naturally sweetened with agave nectar. These gluten-free treats are topped with vanilla frosting and feature a hint of lemon zest.

24 servings

1 hr 17 min

Published October 4, 2025

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Ingredients

•2 cups garbanzo-fava bean flour
•1 cup potato starch
•½ cup arrowroot
•1½ tablespoons baking powder
•½ teaspoon baking soda
•1 teaspoon xanthan gum
•2 teaspoons salt
•⅔ cup coconut oil
•1⅓ cups agave nectar
•¾ cup applesauce
•3 tablespoons pure vanilla extract
•1 whole lemon zest
•1 cup hot water
•24 tablespoons vanilla frosting

Cooking Instructions

1.
Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
5 min
2.
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
10 min
3.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
22 min
4.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
40 min

Ingredients

•2 cups garbanzo-fava bean flour

•1 cup potato starch

•½ cup arrowroot

•1½ tablespoons baking powder

•½ teaspoon baking soda

•1 teaspoon xanthan gum

•2 teaspoons salt

•⅔ cup coconut oil

•1⅓ cups agave nectar

•¾ cup applesauce

•3 tablespoons pure vanilla extract

•1 whole lemon zest

•1 cup hot water

•24 tablespoons vanilla frosting

Cooking Instructions

Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.

5 min

In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.

10 min

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.

22 min

Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

40 min