Gluten free vanilla cupcakes

These are…….quite possibly………the best gluten free cupcakes you will ever have…..for real…..these are just out of this world.

These cupcake are:

1. Easy to prepare
2. Not that sweet at all, especially if you omit the frosting.
3. Have no weird ingredients.

Things that could be considered especial and not in a regular bakers pantry can be the coconut and almond flour, but really, these are not that weird, now are they?

In case you were wondering, I have not gone gluten free, I just want to start incorporating more desserts that use wheat free ingredients so some of my readers can have a few more recipes to browse around plus I like the fact that baking with almond flour has a really high nutritious advantage over the other flours,….. so why not bake with it?

You can really decorate the cupcakes how ever you like. If you just want to leave the cupcakes as is, and not frost them, I suggest you increase the sweetener just a little tad, since they won’t have the sweetness of the frosting going for them! Maybe use 1/2 cup instead of the 1/4 of a cup.

On a different note, thanks so much for all of you that commented on the giveaway. I have really taken your feedback into consideration and I will try my best to incorporate some of your suggestions in the book, so thanks again for taking the time and letting me know.

 
Amy Beth Marantino, was the winner of the giveaway :-)  
Contact me so that I can forward the prize!!

Anyhow, I think this is another winner recipe so I hope you get to try it because for sure this one does not taste like it is healthy at all.

For all of the gluten free people out there, this is for you…..

Enjoy!!

The mixture will be rather thick. It is perfectly normal. When you place the batter in the cupcake liners make sure you don’t have any peaks otherwise they will burn while baking.

The cupcakes are really moist eventhough they appear like they don’t. Next time I will use honey instead of sugar. I just didn’t have any on had. I used it all for my granola :-)

When you frost the cupcakes you won’t need all of the mixture. You will have a little bit remaining.

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Gluten free vanilla cupcakes

Yield: 9 cupcakes

Ingredients:

1/4 cup unrefined sugar, next time I will use honey
1/4 cup + 3 tablespoons unsweetened soy milk
1/2 cup olive oil
3 eggs
2 teaspoons vanilla extract
1/2 cup almond flour, not almond meal
1/2 cup coconut flour
1/2 teaspoon baking soda

Frosting You will not use all of it, I had some left over

4 oz 1/3 less fat cream cheese
2 tablespoons butter
1/3 cups confectioner sugar

 

 

Directions:

Preheat oven to 350F and line cupcake baking pan with paper liners.

In a bowl mix the first 4 ingredients. I do this with a wire whisk. Add the remainder ingredients and combine well.

Using a cookie scoop, or any other tools of your choice, place a couple of tablespoons into each liner. Fill almost to the top because they don't rise too much.

Bake for 20-22 minutes or until a tester inserted into a cupcake comes out clean. I baked mine for 20 minutes.

Remove from the pan and cool on a wire rack until completely cooled.

For the frosting. In a bowl, mix all of the ingredients. Decorate the cupcakes as desired. I used a piping bag with a decorative tip and used a few fresh organic berries.

Nutrition facts calculated based on the recipe giving 9 cupcakes.

15 comments

  1. who-hoo… i won! i am excited, especially for the zester. i just sent you an email with my info.

  2. I need to try these!!

    xox Elizabeth

  3. Amy,

    congrats. Items are on their way :-)

  4. Haha. I love your comment about no weird ingredients. I’m with you on that! I’ll use almond and coocnut flour but none of that fake sugar and stuff I can’t pronounce.

    These look super! I wish we could see a picture of the inside. :) I’ll definitely have to try these. And not only are these gluten free, they’re grain free. Yay!

  5. Nice! Sometimes I have the problem that things are TOO moist. I guess that’s way better than too dry, though. :)

  6. I love seeing such simple gluten free recipes! I don’t have to cook or bake anything GF for anyone but when I do(or if I just feel like experimenting) I’ll try these!

  7. These look fantastic! How much honey would you substitute for the sugar?

  8. Melissa,

    you can use the entire 1/4 cup. Let me know how they turn out :-)

    Thanks for visiting my blog!!

  9. I can’t wait to try these. I wish you had a Ziplist button on here. ;)

  10. Is it fine to use regular milk in these instead of soy?

  11. Sarah,

    for sure. Let me know how they turn out :-)

    Thanks for visiting my blog!!

  12. These cupcakes seem very tasty. I’m delighted with them! I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

  13. Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.;

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  14. Thank you for these amazing cupcakes! I’m so happy to have stumbled upon this recipe. Finally a wheat free recipe that doesn’t taste weird. These are delicious! I used half dairy free butter and half refined coconut oil in place of the olive oil and still turned out extraordinary! Thank you again!

  15. cupcakes were uneatable! damp and tasted like vanilla extract! never making again!!!

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