Gluten Free Vanilla Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
¼ cup coconut oil¾ cup Brown Sugar Splenda2 eggs1 Tablespoon pure vanilla extract1½ cups Gluten-Free Flour 2 teaspoons baking powder¼ teaspoon salt½ cup almond milk
Preheat oven to 350F.
Line 12-section muffin pan with paper liners (or omit liners and grease the pan, if you prefer)
In a mixing bowl, combine coconut oil substitute and sugar and beat until smooth sugar begins to dissolve a bit.
Add eggs and vanilla; stir until mixture is uniform.
In a separate bowl, whisk flour, baking powder and salt.
Add half of flour mixture to sugar mixture; stir.
Pour in milk; stir, then add remaining flour and stir until batter is smooth.
Spoon batter into prepared pan, dividing evenly between sections of pan.
Bake 12-15 minutes, just until cupcakes rise and turn light golden brown on top.
Remove from oven to cool, then frost as desired.
Serving Size: 11 cupckes
Number of Servings: 11
Recipe submitted by SparkPeople user GIRLW2BROWNDOGS.
Line 12-section muffin pan with paper liners (or omit liners and grease the pan, if you prefer)
In a mixing bowl, combine coconut oil substitute and sugar and beat until smooth sugar begins to dissolve a bit.
Add eggs and vanilla; stir until mixture is uniform.
In a separate bowl, whisk flour, baking powder and salt.
Add half of flour mixture to sugar mixture; stir.
Pour in milk; stir, then add remaining flour and stir until batter is smooth.
Spoon batter into prepared pan, dividing evenly between sections of pan.
Bake 12-15 minutes, just until cupcakes rise and turn light golden brown on top.
Remove from oven to cool, then frost as desired.
Serving Size: 11 cupckes
Number of Servings: 11
Recipe submitted by SparkPeople user GIRLW2BROWNDOGS.
Nutritional Info Amount Per Serving
- Calories: 131.0
- Total Fat: 6.3 g
- Cholesterol: 33.7 mg
- Sodium: 63.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.3 g
- Protein: 2.4 g
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