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Vanilla Cupcakes
One of the best cupcakes that aremelt-in-your-mouth good… These cupcakes are packed with light and fluffytextures.
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Prep Time
15
mins
Cook Time
23
mins
Total Time
38
mins
Course
Dessert
Cuisine
American
Servings
14
Calories
169
kcal
Ingredients
1x
2x
3x
▢
1⅔
cup
gluten free all purpose flour
▢
¼
cup
cornstarch
▢
1
cup
powdered sugar
▢
1½
tsp
baking powder
▢
¼
tsp
salt
▢
3
eggs
▢
½
cup
plain Greek yogurt
▢
½
cup
unsweetened almond milk
▢
¼
cup
unsweetened apple sauce
▢
1
tbsp
pure vanilla extract
▢
1
cup
powdered sugar
▢
¼
cup
light butter
softened
▢
1-2
tbsp
unsweetened almond milk
▢
½
tsp
vanilla extract
Instructions
Preheat your oven to 350 ºF.
Line 16 cups of 2 standard-sized muffin tinswith paper liners.
For cupcakes: in a large mixing bowl, mixtogether the flour, cornstarch, sugar, baking powder and salt.
Inanother mixing bowl, add the remaining ingredients and beat until wellcombined.
Slowly add the flour mixture and with a handmixer, beat until well combined.
Place the mixture intothe prepared muffin cups evenly.
Bake for approximately15-18 minutes or until a toothpick inserted in the center comes outclean.
Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
Carefully invert the cupcakes onto a wirerack to cool completely before frosting.
For frosting: in a bowl, add all ingredientsand beat until smooth.
Spread frosting over cooled cupcakes andserve.
Notes
Measure the ingredients correctly.
Nutrition
Calories:
169
kcal
Carbohydrates:
31
g
Protein:
4
g
Fat:
4
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
40
mg
Sodium:
106
mg
Potassium:
21
mg
Fiber:
2
g
Sugar:
18
g
Vitamin A:
130
IU
Vitamin C:
1
mg
Calcium:
52
mg
Iron:
1
mg
Keyword
all purpose flour, cornstarch
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