Gluten-Free and Vegan Red-White-and-Blue Cupcakes

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I love this recipe for these vegan AND gluten-free red-white-and-blue cupcakes! How festive...and fun!

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At our house, we like to have a recipe for EVERY holiday. This is another (modified) family recipe, handed down for at least 4 generations. It started as a recipe for pineapple upside down cake, morphed into a strawberry cake, then became vegan for my eggless relative–then suddenly it was gluten-free, too. But, it doesn’t matter what it used to be…because, it makes the lightest, fluffiest cupcakes you’ve ever eaten. But, be warned, once you’ve had one of these Gluten-Free & Vegan Red-White-and-Blue Cupcakes, you can’t stop. I mean, really, you’ll be licking the crumbs off the plate.

easy recipe for american flag cupcakes without wheat feature

If you’re not into the whole making of the Gluten-Free & Vegan Red-White-and-Blue Cupcakes from scratch, you can do a little back-door action with this awesome gluten-free & vegan cake mix. I ordered my own set and was quite impressed with the results (although I just made plain vanilla ones…long story, but needless to say, my husband is kind of cupcaked-out for the time being).

gluten-free and vegan red-white-and-blue cupcake recipe fb

Gluten-Free & Vegan Red-White-and-Blue Cupcakes

easy recipe for american flag cupcakes without wheat feature
Yield: 18

Gluten-Free & Vegan Red-White-and-Blue Cupcakes

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Be warned, once you've had one of these Gluten-Free & Vegan Red-White-and-Blue Cupcakes, you can't stop. I mean, really, you'll be licking the crumbs off the plate.


  • 1/4 cup vegan Butter or Margarine, room temperature (I like Earth's Balance--but am open to suggestion if there's another brand you want to let me know about in the comments that works as well)
  • 3/4 cup granulated Sugar
  • 3 tblspns aquafaba, bean juice - my daughter insisted that I try this...and she was right, it works, but don't tell her I told you that
  • 1-1/4 cups gluten-free Flour mix...I used Bob's Red Mill
  • 1-1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tspn white Vinegar
  • 1/2 cup Coconut Milk, just the cereal kind, not the canned kind
  • 1 tsp CLEAR Vanilla
  • Icing
  • 1 cup Coconut Cream, this is the stuff you scoop out of the can of coconut milk after it's been in the fridge over night. I found the cheaper the can of coconut milk, the more cream you'll get
  • 1/2 cup granulated Sugar
  • 1 tsp CLEAR Vanilla


  1. Preheat oven to 350⁰.
  2. Place paper baking cups in 12 muffin tins.
  3. Cream the Butter or Margarine and gradually add Sugar.
  4. Add aquafaba and beat well. Set aside.
  5. Combine dry ingredients and stir.
  6. Add 1/3 of dry ingredient mixture to butter and sugar mixture, mix.
  7. Combine Coconut Milk, Vinegar and Vanilla, and add 1/3 of milk and vanilla mixture to other mixture, mix well.
  8. Alternately add 1/3 of dry ingredients and 1/3 of milk and vanilla, mixing well between additions.
  9. Divide batter into 3 equal parts.
  10. Add red food coloring to one portion of batter, and blue food coloring to another.
  11. Spoon about a tablespoon of each color batter into paper baking cups (white so you can see through them kinda) beginning with blue batter, then white (or uncolored), then red--cups should be about 1/2 to 2/3 full.
  12. Bake for approximately 12 - 14 minutes.
  13. While that's baking, in a large mixing bowl, beat Coconut Cream on high until it begins to thicken.
  14. Add Sugar and Vanilla.
  15. Continue beating on high until the mixture becomes stiff and holds its shape.
  16. Spoon into piping bag and top cupcakes (or just slap it on there with a knife if you're not feeling the piping bag like me).
  17. Adorn with red and blue sprinkles.
  18. Enjoy!

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So, what do you think of my Gluten-Free & Vegan Red-White-and-Blue Cupcakes? If you try them, drop me a line in the comments below to let me know how they turn out for you!

Thank you for sharing!

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