Gluten Free Vanilla Cupcakes
This is an easy small batch recipe for Gluten Free Vanilla Cupcakes. Made with an almond flour blend, the cupcakes are moist and tender with great vanilla flavor - perfect for an Easter, Spring, or any time of the year dessert! Maple syrup is the sweetener, making these cupcakes gluten free, and refined sugar-free!
Servings: 4 Cupcakes
Toasted Coconut or Sprinkles (optional topping)
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.
Sift, or sprinkle, all of the dry ingredients over the wet ingredients. Whisk until just combined.
Pour the cupcake batter equally into the prepared pan with liners. Bake the cupcakes for 20 - 22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle comes out clean. Note – High altitude bakers – your cupcakes may not take the full time to bake. Start checking at 20 minutes.
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 Buttercream, sprinkle with toasted coconut or festive sprinkles, and Enjoy!
- 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.
- Vegan Option - I have also not tested making the cupcakes vegan. Though, there are options for making a Flax Egg that may work as a substitute for the egg. Not having tested this myself, I recommend searching for a recipe you like.
- Refined Sugar-Free - Without the frosting, these cupcakes are refined sugar-free. For a totally refined sugar-free cupcake and frosting, use our Vanilla Whipped Coconut Cream.