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Gluten free vegan hostess cupcakes
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5 from 1 vote

Copycat Hostess Cupcakes

These homemade Copycat Hostess Cupcakes taste just like your favorite childhood treat yet they're actually gluten free and vegan!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 384kcal
Author Lise Ode


For the cupcakes

  • 1 1/2 cups My Favorite Gluten Free Flour Blend by Mom Loves Baking (click link for recipe on my blog)
  • 1/4 cup cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon pink himalayan salt
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract

Vanilla frosting for filling and squiggles on top

  • 1/4 cup vegan margarine
  • 1/2 cup vegetable shortening
  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt

For the chocolate ganache

  • 1/2 cup dairy free chocolate chips, plus 2 tablespoons
  • 2 teaspoons light olive oil


For the cupcakes

  • Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  • Add vinegar to almond milk in a small bowl. Stir and set aside. Meanwhile, place gluten free flour, cocoa, sugar, baking soda and salt in a large bowl. Whisk until combined. Pour milk mixture, plus the oil and vanilla into the bowl of dry ingredients. Stir until everything is incorporated and you have a smooth batter.
  • Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool.

For the vanilla frosting (used for filling and squiggles on top)

  • Place the margarine and shortening in a large bowl. Beat with an electric mixer on medium until smooth and creamy. With mixer on low, gradually add powdered sugar, vanilla and salt. Once added, turn mixer up to medium and beat for a minute.
  • Scoop frosting into a pastry bag fitted with a #12 round pastry tip. Fill cupcakes with vanilla frosting by inserting tip into the middle of each cupcake and squeeze until frosting spills over the top. Spread the extra frosting over the top with an offset spatula. Refrigerate for an hour.

For the chocolate ganache

  • Place chocolate chips in a small microwave safe bowl. Microwave on high for 30 seconds. Stir. Repeat and stir again until completely smooth. Add oil and stir to combine. Dip chilled cupcakes into melted chocolate mixture. Refrigerate for 20 minutes. For the squiggles on top: Change pastry tip to a #5 round tip. Squeeze about 7 loops onto the top middle of the chilled, chocolate covered cupcake. Serve and enjoy. Store leftover cupcakes in the refrigerator.


Calories: 384kcal | Carbohydrates: 48g | Protein: 2g | Fat: 22g | Saturated Fat: 5g | Sodium: 250mg | Potassium: 27mg | Fiber: 3g | Sugar: 35g | Vitamin A: 180IU | Calcium: 47mg | Iron: 1mg