Easy Gluten Free Cupcakes
Ingredients
Cupcakes
-
1 ½
cups
gluten free 1:1 flour
-
1 ½
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
⅓
cup
avocado or coconut oil
-
⅔
cup
lakanto sugar substitute or fine raw sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
⅔
cup
non-dairy milk
Frosting
-
2
cans
coconut cream
-
½ to ⅔
cup
powdered sugar or powdered sugar substitute
-
1
teaspoon
pure vanilla extract
-
1 – 2
tablespoons
arrowroot starch
Topping Options
-
Sprinkles
-
Cinnamon sugar
-
Mini Chocolate Chips
-
Cocoa Powder
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake/muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk together the oil and sugar, then add the eggs and beat until smooth.
- Add the dry ingredients, dairy-free milk, and vanilla extract to the wet mixture and mix until smooth.
- Spoon the batter into the cupcake liners, filling each about ⅔ full.
- Bake for 20 to 25 minutes until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, chill coconut cream, then whip with powdered sugar and vanilla until fluffy, adding arrowroot starch if needed.
Nutrition Facts (estimated)
Servings
10 to 11
Calories
268
Total fat
8.3g
Total carbohydrates
27g
Total protein
3g
Sodium
108.1mg
Cholesterol
37.2mg
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