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!
PREP TIME
10 minutes
COOK TIME
18 minutes
INGREDIENTS
11
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
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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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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Dairy Free Desserts FODMAP Free Frostings & Toppings Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Snacks Vegetarian| 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. | |
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