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Vanilla Cupcakes (Gluten-Free)

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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Servings: 12
Course: Dessert
Calories: 204
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1.5 cups all-purpose gluten-free flour we use Bob’s Red Mill
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut milk
  • 1/3 cup avocado oil
  • 1 Tablespoon vanilla extract

Equipment

Method
 

  1. Preheat oven to 350 degrees.
  2. Add all ingredients to a large bowl. (I suggest starting at the top of the ingredients list with the dry ingredients and work your way down the list.)
  3. Whisk all ingredients together until well mixed and there are no dry clumps.
  4. Line muffin pan with cupcake liners. I love using the tulip style muffin liners.
  5. Stir batter one more time. Then, add 1/4 cup of batter to each liner.
  6. Bake at 350 degrees for 25-30 minutes. The muffins should be golden. (When doing the toothpick test it should come out clean.)
  7. Allow to cool in pan for 2 minutes.
  8. Remove from pan and allow to cool completely before frosting.
  9. Top with frosting of choice. I highly suggest pairing with my Vanilla Orange Cream Cheese Frosting recipe. YUM!

Nutrition

Calories: 204kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 200mgPotassium: 40mgFiber: 2gSugar: 18gVitamin A: 43IUVitamin C: 0.2mgCalcium: 17mgIron: 1mg

Video

Notes

This batch will make 12-15 cupcakes.
If you are making ahead, you can store them in the fridge without frosting and frost before serving.
Tried this recipe?Let us know how it was!