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–+ servings

Vanilla Cupcakes (Gluten-Free)

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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Course Dessert
Servings 12
Calories 204 kcal

Equipment

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

Instructions
 

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

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.

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
Keyword Cupcake, Dessert, Gluten Free
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