From Sally: “These are naturally sweet, I personally don’t bother making frosting for them. Great for Easter or Passover.”
This recipe was found on King Arthur Baking.
These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you’re baking for a birthday, a bake sale, or just for fun, they’re a cinch to whip up and are sure to be a hit!
Prep 10 mins
Bake 18 to 20 mins
Total 1 hr 28 mins
Yield 10 cupcakes
Ingredients
- 1/2 cup (99g) vegetable oil or 8 tablespoons (113g) butter, melted
- 2/3 cup (131g) granulated sugar
- 1/2 teaspoon table salt
- 2 teaspoons gluten-free vanilla extract
- 6 large eggs, cracked into a bowl and whisked to combine
- 2 tablespoons (28g) milk
- 1/2 cup (64g) coconut flour
- 1 teaspoon baking powder
Frosting
- 1 batch Quick Buttercream Frosting, or your favorite frosting
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
- Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
- In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
- Evenly divide the batter among the 10 liners, filling each 3/4 full.
- Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.
- Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
- Frost the cupcakes with buttercream, or your favorite frosting.
Tips from our Bakers
- Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.