Name: Vanilla Coconut Flour Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Eggs, cracked into a bowl and whisked to combine - 6 large; Sugar - ⅔ cup; Vegetable oil - ½ cup; Gluten-free vanilla extract - 2 teaspoons; Salt - ½ teaspoon; Milk - 2 tablespoons; King Arthur Coconut Flour - ½ cup; Baking powder - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vanilla Coconut Flour Cupcakes

1. Eggs, cracked into a bowl and whisked to combine - 6 large

2. Sugar - ⅔ cup

3. Vegetable oil - ½ cup

4. Gluten-free vanilla extract - 2 teaspoons

5. Salt - ½ teaspoon

6. Milk - 2 tablespoons

7. King Arthur Coconut Flour - ½ cup

8. Baking powder - 1 teaspoon

How to cook deliciously - Vanilla Coconut Flour Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10 paper liners; grease the liners for guaranteed crumble-free cupcakes.

2. Stage

Beat together eggs, sugar, oil, vanilla, and salt in a large bowl. Add milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners, filling each 3/4 full.

3. Stage

Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes,

4. Stage

Allow cupcakes to cool in the pan for 5 minutes, then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting.