How To Make Gluten-Free Cupcakes
Want a dessert that’s a little more fun and visual? Then cupcakes is the treat for you! Enjoy these cupcake recipes as a sweet dessert, or sneak them in as something to snack on when nobody’s looking. You deserve it!
Serves:
Ingredients
- 1 ½ cups gluten-free flour blend
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup almond milk
- 1 cup powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a large bowl, whisk together the gluten-free flour blend, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and almond milk.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool completely before frosting.
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In a small bowl, whisk together the powdered sugar and enough almond milk to make a smooth and thick frosting.
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Once the cupcakes are cooled, frost them with the powdered sugar frosting.
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Enjoy these delicious gluten-free cupcakes!
Nutrition
- Calories : 320kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Cholesterol : 47mg
- Sodium : 280mg
- Total Carbohydrates : 42g
- Dietary Fiber : 3g
- Sugar : 26g
- Protein : 4g
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