Vanilla Coconut Flour Cupcakes

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Description

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you’re baking for a birthday, a bake sale, or just for fun, they’re a cinch to whip up and are sure to be a hit!

Ingredients

  • ½ cup vegetable oil or melted butter
  • ⅔ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons gluten-free vanilla extract
  • 6 large eggs, cracked into a bowl and whisked to combine
  • 2 tablespoons milk
  • ½ cup King Arthur Coconut Flour
  • 1 teaspoon baking powder

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10 paper liners; grease the liners for guaranteed crumble-free cupcakes.
  2. Beat together eggs
  3. sugar
  4. oil
  5. vanilla
  6. and salt in a large bowl. Add milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners
  7. filling each 3/4 full.
  8. Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean
  9. 18 to 20 minutes
  11. Allow cupcakes to cool in the pan for 5 minutes
  12. then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 1 hr 35 mins

Servings: 10

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