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!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
215 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
Step 2
Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
Step 3
In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
Step 4
Evenly divide the batter among the 10 liners, filling each 3/4 full.
Step 5
Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
Step 6
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.
Step 7
Frost the cupcakes with your favorite frosting.
Ingredients
½ teaspoon salt
1 teaspoon baking powder
2 tablespoons milk
2 teaspoons gluten-free vanilla extract
⅔ cup sugar
½ cup vegetable oil or melted butter
6 large eggs, cracked into a bowl and whisked to combine
