“I like to be able to adapt recipes to be gluten free, not have hard to get ingredients and that can be enjoyed by the whole family. This cupcake is moist and has a good texture.” – Calla Ferre
Yellow Cupcakes (Gluten-Free)
Ingredients
For the Cupcakes:
- 3 Cups Almond Flour Finely Ground
- 1 Cup Tapioca Flour
- 1 Cup Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 2/3 Cup Vegetable Oil
- 6 Eggs
- 1/2 Cup Milk
- 2 Teaspoons Vanilla
For the Frosting:
- 1/2 Cup Butter Softened
- 2 Cups Powdered Sugar
- 1/8 Teaspoon Salt
- 2 Tablespoons Milk
- 1/2 Teaspoon Vanilla
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees. Place cupcake liners into a muffin pan.
- Whisk the almond flour, tapioca flour, sugar, baking powder and salt together in a medium bowl. Add the oil, eggs, milk and vanilla and mix until smooth.
- Fill cupcakes liners 2/3 full with batter. Bake until the cake springs back with a light touch and a toothpick inserted in the center comes out clean, approximately 18 to 20 minutes.
- Remove cupcakes from the muffin pan and allow to cool completely before eating. Cutting into the cakes before they are cool makes them come out with a gummy texture.
- Frost with the following frosting or one of your own choosing.
For the Frosting:
- Beat the butter until light. Stop the mixer and add the rest of the ingredients. Turn mixer to low and mix for a few seconds until the powdered sugar has been fully incorporated. Then increase the speed and beat until frosting is light and fluffy.
- If frosting is too thick, add additional milk as needed.
Notes
The above frosting recipe is the right amount for frosting these cupcakes; if frosting a full cake, double the recipe.
2021 Adapted Recipe – Calla Ferre – Adapted from GlutenFreeBaking.com
