The Best Gluten-Free Vanilla Cupcakes
The BEST gluten-free vanilla cupcakes made from scratch. No gluten-free flour blend needed. Moist vanilla cupcakes for birthdays, celebrations or just whenever a cake craving hits.
PREP TIME
10 minutes
COOK TIME
20 minutes to 22 minutes
INGREDIENTS
9
Serves: 18
Ingredients
- 1 cup1 cup1 cup Brown Rice Flour, superfine (152g)
- 1/2 cup1/2 cup1/2 cup Sorghum Flour, (85g)
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 3/4 cup3/4 cup3/4 cup Avocado Oil, (170g)
- 3/4 cup3/4 cup3/4 cup Plain Yogurt, (I used Siggis plain 4%)
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Vanilla Extract
- 333 Eggs
- 1 cup1 cup1 cup Cane Sugar, (230g)
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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 350 and line a muffin pan with liners.
- Sift together the dry ingredients in a medium bowl. Set aside.
- In a large bowl whisk together the avocado oil, yogurt, vanilla extract, eggs and sugar.
- Add the dry ingredients to the bowl and whisk until batter is combined.
- Fill each cupcake liner about halfway and bake for 20-22 minutes or until toothpick comes out clean.
Notes
I topped these cupcakes with the Vegan Ganache Frosting from my blog
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cupcakes & Muffins Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 179 |
| Fat: | 10 g |
| Carbohydrates: | 21 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 101 mg |
| Fiber: | 1 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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