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Coconut Flour Vanilla Cupcakes

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
10 servings
Dessert Snack
Coconut Flour Vanilla Cupcakes
Ingredients
  • 6 large eggs, cracked into a bowl and whisked to combine
  • 2/3 cup sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 cup King Arthur Coconut Flour
  • 1 teaspoon baking powder
Instructions
1
Preheat the oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius). Position an oven rack in the middle section of the oven for optimal baking results.
2
Prepare a 12-cup muffin pan by lining it with 10 paper cups and lightly coating them with a non-stick cooking spray to prevent any sticking issues.
3
In a large mixing bowl, combine eggs, granulated sugar, vegetable oil, vanilla extract, and salt. Add milk to the mixture and blend until a smooth consistency is achieved.
4
In a separate bowl, mix together coconut flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
5
Divide the batter evenly among the prepared muffin cups, filling each 3/4 full to ensure even baking.
6
Bake the cupcakes in a preheated oven on the middle rack for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7
Allow the cupcakes to cool in the muffin pan for 5 minutes before transferring them to a wire rack to continue cooling completely.
8
Once cooled, frost the cupcakes with your preferred frosting for a delicious and visually appealing treat.