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Yellow Cupcakes (Gluten-Free)

Course: Cakes & Cupcakes


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


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.


The above frosting recipe is the right amount for frosting these cupcakes; if frosting a full cake, double the recipe.