Prep Time::15 mins
Cook Time::20 mins
Additional Time::5 mins
Total Time::40 mins
Servings::10
Yield::10 cupcakes
Ingredients
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6 large eggs, cracked into a bowl and whisked to combine
⅔ cup sugar
½ cup vegetable oil
2 teaspoons gluten-free vanilla extract
½ teaspoon salt
2 tablespoons milk
½ cup King Arthur Coconut Flour
1 teaspoon baking powder
Directions
Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10 paper liners; grease the liners for guaranteed crumble-free cupcakes.
Beat together eggs, sugar, oil, vanilla, and salt in a large bowl. Add milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners, filling each 3/4 full.
Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes,
Allow cupcakes to cool in the pan for 5 minutes, then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting.
Recipe Tip
You can substitute vegetable oil with melted butter.