Gluten Free Vanilla Cupcakes
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!
10 minutes
18 minutes
Difficulty:
Intermediate
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: | 180 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Calculated per serving. | |
Serves: 10
Ingredients
- 1.5 cup1.5 cup1.5 cup Almond Flour
- 0.333 cup0.333 cup0.333 cup Arrowroot Powder, you can use regular flour, but won't be gluten free anymore
- 0.333 cup0.333 cup0.333 cup Coconut Palm Sugar
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 1 pinch1 pinch1 pinch Sea Salt
- 1 whole1 whole1 whole Egg
- 0.25 cup0.25 cup0.25 cup Coconut Oil, melted and cooled
- 0.25 cup0.25 cup0.25 cup Almond Milk, or your choice of milk
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract
Process
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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