Homemade Gluten Free Vanilla Cupcakes (Edit recipe)

I'm not sure that most people would take a bite of these cupcakes and know they are homemade, gluten free and a little lower in sugar. They are easy to make and such a great treat for birthdays, holidays, or just an everyday snack - especially if you want a cupcake but not all of the sugar and ingredients that go into conventional cupcakes. Light, fluffy and delicious! Sometimes I'll do vanilla frosting, and sometimes I'll blend strawberries into vanilla frosting for a fun added flavor!

10 minutes

16 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	22 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	200 mg
Fiber:	1 g
Sugars:	15 g
Calculated per serving.

by Lara Salamone

Serves: 10

Ingredients

1.5 cup Almond Flour
0.333 cup Arrowroot Powder, can sub for flour if not GF
0.333 cup Coconut Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 pinch Sea Salt
0.25 cup Coconut Oil, melted and cooled
0.25 cup Unsweetened (Silk) Almond Milk, or milk of choice
2 Tbsp Pure Maple Syrup
1 Tbsp Pure Vanilla Extract

Strawberry Icing

1.5 cups Vanilla Frosting (Simple Mills)
6 whole Strawberries

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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.
Prep cupcake pan with spray or liners.
Mix dry ingredients together.
In separate bowl, mix wet ingredients.
Combine well.
Use a 1/4c measuring cup to evenly divide batter into cupcake tin.
Bake for 16 minutes or until knife comes out clean.
Let cool and ice. You can use regular frosting or make my strawberry frosting.
Strawberry Frosting:
Combine vanilla frosting with strawberries until pink and smooth. Ice cupcakes and enjoy!