Fluffy Gluten-Free, Grain-Free Yellow Cupcakes
Free of gluten, dairy, grains, gums, and soy
Created by Carrie Forbes of Gingerlemongirl.com
Yields: 12 Cupcakes or 1 - 9” layer cake
Dry Ingredients:
223 grams/ 2 (packed) cups, blanched almond flour
94 grams/ ¾ cup arrowroot starch
150 grams/ ¾ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
Wet Ingredients:
154 grams/ 3 large eggs (see option for 2 eggs in notes below)
121 grams/ ½ cup + 1 tablespoon almond milk (or other non-dairy milk)
61 grams/ ⅓ cup light-tasting olive oil (or other mild tasting oil)
1 tablespoon vanilla
Directions:
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and spritz liners with non-stick cooking spray or brush with olive oil or coconut oil.
- In a large bowl whisk together all dry ingredients.
- In a small bowl whisk together all wet ingredients. Stir wet ingredients into the dry ingredients and mix thoroughly until you have a wet batter.
- Spoon batter into greased cupcake liners until ¾ full. Bake for 18-20 minutes until tops are golden brown and a toothpick inserted in the middle of a cupcake comes out clean.
- Allow cupcakes to cool completely before decorating with your favorite frosting.
Notes:
- To have a less “eggy” flavor, use 2 eggs and add an additional ¼ cup of any of the following: applesauce, pumpkin puree, mashed bananas, pureed sweet potatoes or butternut squash. To keep the cupcake tasting very vanilla-y, use applesauce instead of the other options.