Gluten-Free Yellow Cupcakes w/ Coconut Cream Cheese Frosting
Gluten-Free Yellow Cupcakes w/ Coconut Cream Cheese Frosting, lower in sugar and fat!
- 3/4 cup cane sugar
- 2 large eggs
- 1/2 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup cornstarch
- 2 tablespoons tapioca starch
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/3 cup olive oil
- 1/3 cup milk
- 1 tablespoon pure vanilla extract
Preparation time 5mins
Cooking time 25mins
Adapted from skinnygfchef.com
Preheat oven to 350 degrees F. Grease and flour or line cupcake pan with liners.
Beat sugar and eggs in large bowl of mixer at medium speed for 2 minutes.
In another large bowl, add flours, cornstarch, tapioca starch, salt, baking powder and xanthan gum. Whisk to combine.
Add flour mixture, oil, milk and vanilla to mixer bowl and beat on medium for 2 minutes.
Spoon batter into prepared pan. Place in center of oven and bake for 20 minutes or until lightly browned and a stick comes out clean.
Cool on rack.
Top with frosting of choice or see recipe below.
Coconut Cream Cheese Frosting: Beat together
4 ounces Neufchâtel cream cheese, softened
3 tablespoons butter, softened
1 cup powdered cane sugar or erythritol
2 teaspoons pure vanilla extract
1/2 cup unsweetened shredded coconut
a bit of milk as needed to desired consistency