vanilla cupcakes
These vanilla cupcakes have the best texture! Dare I say moist? They are soft and fluffy, by using gluten free and grain free flours (I use almond and arrowroot). They are sweetened with natural sugars and have a nice vanilla flavor. I have brought them to many friends and family gatherings, and my brothers girlfriend always asks for them!
At a glance…
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Prep time: 10 minutes
Cook Time: 16-18 minutes
Total Time: 28 minutes
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• 1.5 cups almond flour
• 1/3c arrowroot flour (you can use regular, but won’t be gf/gf anymore)
• 1/3c coconut sugar
• 1tsp baking powder
• 1/2tsp baking soda
• Pinch of salt
• 1 egg
• 1/4c coconut oil, melted & cooled
• 1/4c almond milk (or your choice)
• 2tbsp maple syrup
• 1tbsp vanilla extract
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Preheat oven to 350f.
Prepare a cupcake pan with spray or liners.
Mix dry ingredients together.
In separate bowl, mix wet ingredients.
Combine together.
Pour into cupcake tin and bake for 16 minutes.
Let cool and ice with your favorite frosting!
STEP-BY-STEP
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These cupcakes don’t have a long ingredient list, and although they aren’t all normal pantry staples, you can find all of these in most stores. I even buy my almond flour off Amazon!
VANILLA CUPCAKES
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I start by combining my wet ingredients in one bowl, and dry ingredients in another. Make sure you let your coconut oil cool after melting it, or else it may cook the egg if it’s too warm!
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Combine your wet and dry ingredients together. Make sure they are well combined and smooth.
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The trick to make cupcakes all the same size is to measure out the batter with an ice cream scoop. Another trick - spray your ice cream scoop with some oil so your batter doesn’t stick to that either!
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Bake for 16-18 minutes, or until the tops feel baked or a toothpick comes out clean. Let cool, then ice and sprinkle with your favorite frosting!
