Gluten Free Vanilla Cupcakes For Two

5 from 2 reviews

Gluten Free Vanilla Cupcakes For Two

These pillowy-soft gluten free vanilla cupcakes for two are refined sugar free! Made with a tasty almond flour blend and maple syrup, the cupcakes are moist, tender, full of vanilla flavor, and perfect for any holiday or celebration.

Prep Time10

Cook Time20

Total Time28

Course: Dessert

Cuisine: American

Diet: GF

Servings: Cupcakes

Calories: 252kcal

Author: Erin Cernich

Equipment

Muffin/Cupcake Pan

Ingredients

1 large egg
2 tablespoons milk, any kind
¼ cup pure maple syrup
2 tablespoons cold pressed refined coconut oil, melted
¾ teaspoons vanilla extract
½ cup blanched almond flour
2 tablespoons coconut flour
2 tablespoons arrowroot flour
1 tablespoon tapioca flour
½ teaspoon baking powder
⅛ teaspoon salt
sweetened or unsweetened shredded coconut, toasted optional for sprinkles

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the muffin/cupcake pan with 4 cupcake liners.
In a medium bowl, add the egg, milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until fully incorporated.
1 large egg, 2 tablespoons milk, any kind, 1/4 cup pure maple syrup, 2 tablespoons cold pressed refined coconut oil, melted, 3/4 teaspoons vanilla extract
In a small mixing bowl, whisk together the almond flour, coconut flour, arrowroot flour, tapioca flour, baking powder, and salt.
1/2 cup blanched almond flour, 2 tablespoons coconut flour, 2 tablespoons arrowroot flour, 1 tablespoon tapioca flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt
Sprinkle the dry ingredients over the wet and whisk until no dry streaks remain.
Pour the cupcake batter equally into the prepared pan with liners. Bake the cupcakes for 20 to 22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle comes out clean.
Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely. Frost the cupcakes with your favorite frosting, or the Vanilla Butter-Free Frosting, sprinkle with toasted coconut or festive sprinkles, and Enjoy!
sweetened or unsweetened shredded coconut, toasted

Notes

Gluten Free Flour - I have only tested these cupcakes with the Almond Flour blend in the recipe. I can not say how much or how using a 1:1 Gluten Free Flour blend will work.
Refined Sugar-Free - Without the frosting, these cupcakes are refined sugar-free. For a totally refined sugar-free cupcake and frosting, try my vanilla whipped coconut cream.

Nutrition