Gluten Free Cupcakes
A classic vanilla cupcake, made gluten free with high fiber coconut flour. These healthier cupcakes have the same light and fluffy texture as a classic version and are sure to be a hit! Dress them up with a s'mores filling and a white chocolate buttercream frosting, if desired!
Servings: 6 cupcakes
Calories: 215kcal
Ingredients
- 5 tablespoons coconut oil melted
- 4 eggs
- 1/4 cup date syrup *sub maple syrup or honey
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/3 cup coconut flour
S'mores Toppings
- dark chocolate bar chopped
- mini marshmallows
- gluten free graham crackers
- White Chocolate Buttercream
Instructions
- Preheat oven to 325º F.
- In a mixing bowl, add eggs, coconut oil, date syrup, salt and baking soda. Beat well until mixture is fully incorporated.
- Add coconut flour, and continue to beat until very smooth. The coconut flour will absorb liquid and the batter will become thicker as your stir.
- Line a 6-cavity muffin pan with parchment paper liners. Divide batter into the 6 sections.
- Bake for 24-27 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
S'mores Cupcakes
- Once the cupcakes have cooled, use a knife to cut a quarter-sized hole out of the center of each cake, about 1/4 inch from the bottom of the cupcake.
- Fill each center with chopped dark chocolate and mini marshmallows.
- Frost cupcakes, then dust with graham cracker crumbs. Make these extra festive by adding red, white and blue sprinkles!
Video
Nutrition
Calories: 215kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 150mg | Potassium: 47mg | Fiber: 2g | Sugar: 12g | Vitamin A: 160IU | Calcium: 16mg | Iron: 0.7mg