Vanilla Cupcakes

Hey Lien! Yup, melted coconut oil with no fragrance (aka refined coconut oil) should work just fine in place of the vegetable oil. The cupcakes might be a tiiiny bit more dense, but still moist and delish! Just make sure it's fully melted and mixed in well to avoid any clumping 🫶

Hi there, Sarah, gluten-free flour isn't always a 1-for-1 sub with all-purpose flour, and can absorb liquid differently than AP flour, so that's likely why! If you still want to try with GF flour, you could try adding a touch more flour next time or letting the batter sit for a few minutes to thicken if experimenting. We've added gluten-free cupcakes to our list of future recipes to consider ✨

Hey Mairin, we haven't tried so can't say with certainty. Gluten-free flour mixes generally work better than using just one gluten-free flour though, such as Bob's Red Mill Gluten Free Flour blend. Let us know if you experiment with the recipe 🤗

Hey Andrea, thanks for the kind words and request. Noted!

In the meantime, in case it helps, you could add some automatic recipe filters on the app if you haven't already. To do so, go into the "Me" tab > select dietary preferences > and then exclude desired ingredients, such as sugar 🤗

Hey Lia! It means a lot that the cupcakes were enjoyed 🙌 there are around 195 calories per cupcake excluding the frosting.

Thank you so much for your reply 🙏🏼

Wishing you the happiest birthday, Martunia! Thanks for taking the time to share your experience with the frosting. We appreciate the feedback to help us improve, we've reduced the amount of vinegar to help with the taste. 😊

These cupcakes are becoming my go-to for every occasion. I absolutely love how thez turn out, even when using the batter for a cake instead of for cupcakes, I was never disappointed 😋
I made the meringue buttercream twice so far. The first time it was perfect and delicious, the second time it fell together. That was my fault though, since I used vegan margarine instead of vegan butter 😅

Hey there, Lieke, we're sad to hear that the cupcakes didn't turn out! I wonder if it was related to the leavening agent or oven temperature. Too much leavening agent (baking powder or baking soda) can cause the batter to rise too quickly and then collapse. It can also contribute to a weird (often salty or metallic) taste. Is there any chance you use tablespoons of baking powder instead of teaspoons?

If the temperature in the oven is too high, the outside of the baked goods may set too quickly, causing the structure to collapse as well. If your oven tends to be hotter, turning the temperature down a tad may avoid this. We hope this helps for now, and do let us know if you give the cupcakes another try 🤗

Hey Katerina, we use our own recipe for Vegan Meringue Buttercream Frosting on these! 🤗