These vanilla coconut flour cupcakes are perfect for any occasion. The coconut flour adds extra fiber. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!
Ingredients
- eggs, cracked into a bowl and whisked to combine: 6 piece
- sugar: 0.66667 cup
- vegetable oil: 0.5 cup
- gluten-free vanilla extract: 2 tsp
- salt: 0.5 tsp
- milk: 2 Tbsp
- King Arthur Coconut Flour: 0.5 cup
- baking powder: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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,
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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.
