Gluten-Free Vanilla Cupcakes

  • Yield 22 servings

These cupcakes are perfect for birthdays or any special occasion.


1 cup beet sugar
3 large free-range eggs
2 teaspoons gluten-free vanilla extract
2/3 cup coconut oil
3 1/4 cups gluten-free flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon organic sea salt
1 teaspoon gluten-free cider vinegar or lemon juice
1 1/3 cups rice milk
-- Sliced almonds


  1. Preheat the oven to 350F.  Combine the sugar, eggs, vanilla and coconut oil in a large bowl.  Beat for 2 minutes or until thick.  Mix the flour, baking powder, baking soda, xanthan gum and salt in a bowl.  Combine the vinegar and rice milk in a small bowl.  Fold the flour mixture and rice milk mixture alternately into the egg mixture one-half at a time, mixing well after each addition.  Spoon into paper-lined muffin cups.  Sprinkle with sliced almonds.  Bake for 20 to 25 mintus or until golden brown.

Recipe reprinted with permission from Nutrition Balance for Life’s Ready, Set, Eat! (Dallas, Texas, 2011).




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