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.
10 minutes
20 minutes to 22 minutes
Difficulty:
Easy
Show nutritional information
| 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 |
| Calculated per serving. | |
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)
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 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
Add a Note
My Notes:
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