Gluten Free Vanilla Cupcakes (Edit recipe)

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These vanilla cupcakes have the best texture! Dare I say moist? They are soft and fluffy, by using gluten free and grain free flours (I use almond and arrowroot). They are sweetened with natural sugars and have a nice vanilla flavor. I have brought them to many friends and family gatherings, and my brothers girlfriend always asks for them!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

11

Serves: 10

Ingredients

1.5 cup Almond Flour
0.333 cup Arrowroot Powder, you can use regular flour, but won't be gluten free anymore
0.333 cup Coconut Palm Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 pinch Sea Salt
1 whole Egg
0.25 cup Coconut Oil, melted and cooled
0.25 cup Almond Milk, or your choice of milk
2 Tbsp Pure Maple Syrup
1 Tbsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350f.
Prepare a cupcake pan with spray or liners.
Mix dry ingredients together.
In separate bowl, mix wet ingredients.
Combine together.
Pour into cupcake tin and bake for 16 minutes.
Let cool and ice with your favorite frosting!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	134
Fat:	8 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	118 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.