Gluten Free Vanilla Cupcakes
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I can’t believe I have gone so long without getting a legit fluffy vanilla cupcake recipe on the blog, but if I’m being really truthful, I’ve avoided it.
I am a cake phanatic. Ok ok I know the word is “fanatic” with an “f” but I’m from Philly and it’s phanatic so just leave it, ok?
I ate cake every day they offered it in college. Not the best idea for my overall health in retrospect, but I felt like I needed to really give you an idea of who I am and what I stand for. I stand for really good cake, ok?!
So, having said that, I wanted to make sure I perfected a this recipe before I blasted it on the internet. And, apparently it took me 4 and a half years to gain the confidence to even give it a go.
Friends, I’m happy to report that it was well worth the wait and I am completely obsessed with this recipe. They are the perfect texture, the perfect flavor, and I just cannot wipe the smile off my face when I eat them. If you’re looking for hands down the best recipe to make for a birthday, or a bake sale, or just fun gathering, look no further, you are going to love these!!
So let’s get into the recipe!
In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla. Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined.
Line a cupcake tin with parchment paper liners. Use two spoons or an ice cream scooper to divide the batter between tins. Bake for 12 minutes until the tops are golden brown.
Transfer to a cooling rack and wait until completely room temperature before frosting. Use this chocolate frosting recipe or top with your favorite icing or frosting!
If you’re looking for the most perfectly moist and fluffy Gluten Free Vanilla Cupcakes, look no further! This is the recipe you’re been waiting for!
- 1/2 cup unsalted butter, or ghee, room temperature
- 3 eggs
- 1/2 cup agave nectar (honey, coconut nectar, or maple syrup works)
- 1 teaspoon vanilla extract
- 2 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Chocolate frosting and sprinkles for topping
- Preheat oven to 375F.
- In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla.
- Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined.
- Line a cupcake tin with parchment paper liners.
- Use two spoons or an ice cream scooper to divide the batter in the liners.
- Bake for 12 minutes until the tops are golden brown.
- Transfer to a cooling rack and wait until completely room temperature before frosting.
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