Cupcakes Fit for a Princess

Gluten & Dairy Free Cupcakes and Icing

  • ½ C coconut oil
  • ¾ C granulated sugar
  • 2 large eggs, room temp
  • 1 ¼ C All-Purpose GF flour blend (we used Bob’s Red Mill All-Purpose)
  • ¼ tsp salt
  • 1 ¾ tsp baking powder
  • ½ C dairy-free milk (we used almond but l love coconut milk for baking)
  • 2 tsp vanilla extract
  • ½ C organic shortening
  • 1 tsp vanilla extract
  • 3 C powdered sugar
  • 2 TBSP dairy-free milk



As much time as I spent in preparation for Charley’s 3rd birthday party, the true story behind these cupcakes is a frantic trip to an unfamiliar out-of-town grocery store and trying to put together a recipe while standing in the baking aisle shaking because I had to pee so bad that I nearly wet myself. #truelife

I had done a “trial run” for Charley’s birthday cupcakes before we left for our out-of-town celebrations using a gluten-free baking mix and cherry pie filling (yum). I brought the leftovers to my parents’ house only to find out that neither of them like cherry. Lol. Scratch that.

This recipe I found while having the pee-shakes in the grocery store, coupled with the fact that my mom had stocked up on gluten-free flour for me, saved my butt!  And even though the cherry-topped gluten-free cupcakes were amazing (I should totally share that recipe too), these were the true winners (not to mention SO pretty)!!

When I heard the positive feedback, including from my aunt – who said it was the first time she’d had cupcakes without having a bellyache afterward, I knew I’d have to share the recipe with you!

The baking mix was pretty straightforward, and thanks to my late grandma and her cake-decorating tools, I was able to use my novice cupcake decorating skills to create some pretty icing fit for a princess!

Topped with some toothpick tiara toppers I made using my Cricut before we left home (see, told you I made lots of preparations beforehand), they combined to create a gorgeous centerpiece in our party space!

I hope you try and enjoy these as much as we did!
(The icing was so good, we not only used the leftover icing to dip strawberries in, but we made a batch of sugar cookies JUST so we could top them with the icing! No lie!)Preparation
Preheat oven to 350°F (180°C).
Position rack in center of oven.
Line cupcake pan with paper liners.

Combine oil and sugar.
Add eggs.
Beat with electric mixer (medium speed) for 1 minute.
Add flour, salt, baking powder, milk, and vanilla extract.
Beat with electric mixer (medium speed) for 1 minute.
Spoon batter into cupcake liners. (I like using a 1/3C measuring cup!)
Bake 18-20 minutes.
Let cool approx 5 min, then remove from pan onto cooling rack.
Let cool completely before icing.

Combine shortening and vanilla until smooth.
Gradually add powdered sugar and milk, alternating each, until all ingredients are well-blended.
(If necessary, add more milk to achieve desired consistency. Thick icing is okay!)
To put icing on cooled cupcakes, if you don’t have icing tools, add it to a bag with the tip of the corner cut off. Squeeze icing to bottom corner of bag, twist top of bag, and then squeeze to decorate to your heart’s desire!

Modified from Original Recipe found HERE.


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