Are you craving a delectable cupcake that's both gluten-free and incredibly moist, without the need for complicated ingredients like xanthan gum? Get ready to revolutionize your baking game with these heavenly vanilla cupcakes that prove dietary restrictions don't mean sacrificing flavor or texture. Whether you're gluten-sensitive, health-conscious, or simply looking for a delightful treat, these cupcakes will tantalize your taste buds and leave you wondering how something so delicious could be so simple to make!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 cupcakes
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 6-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a medium mixing bowl, sift together almond flour, coconut flour, baking powder, baking soda, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate bowl, whisk together maple syrup, non-dairy milk, and vanilla extract until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Let the batter rest for 3-5 minutes to allow the coconut flour to absorb the liquid and prevent a dry texture.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Remove from the oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with a gluten-free vanilla frosting or enjoy as is.
Tips
- Measure your flours precisely using the spoon-and-level method to ensure the right texture.
- Allow the batter to rest for 3-5 minutes - this is crucial for coconut flour to absorb moisture and prevent dryness.
- Don't overmix the batter; mix just until ingredients are combined to keep the cupcakes light and fluffy.
- Use room temperature ingredients for better incorporation and smoother batter.
- Check cupcakes a few minutes before the recommended baking time, as gluten-free bakes can cook differently.
- Cool completely before frosting to prevent the frosting from melting.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 10g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
