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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 cupcakes
- 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
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 in the Sharp Superheated Steam Countertop Oven on 325º F for 16 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
If using a conventional oven, preheat oven to 325º F for 25-28 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
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!
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