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Grain-free Vanilla Cupcakes

Recipe by The Pioneer Chicks
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Author Alexa Lehr

Ingredients

Vanilla Cupcakes

  • 1 cup Bob's Red Mill tapioca flour
  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1 cup organic cane sugar or maple sugar (darker cupcakes)
  • 1 tsp. salt
  • 1 T. baking powder
  • 1/2 cup avocado oil
  • 1 tsp. pure vanilla extract
  • 3 large organic, pasture-raised eggs room temp.
  • 1/2 cup + 1 T. dairy-free yogurt

Buttercream Frosting

  • 1/2 cup organic, grass-fed butter room temp.
  • 3 tblsp. Bob's Red Mill tapioca flour
  • 2 tblsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • pinch of salt

Instructions

Vanilla Cupcakes

  • Preheat the oven to 350°F. Line a cupcake tin with 12 parchment paper cupcake wrappers.
  • In a large mixing bowl, combine the tapioca flour, cassava flour, coconut flour, cane sugar, salt, and baking powder. Whisk until combined.
  • Add the avocado oil, eggs, vanilla, and yogurt. Stir until a smooth batter forms.
  • Working quickly, use a 1/3 cup measure to scoop the batter into the cupcake liners. Fill the liners about 3/4 full, you should be able to fill 12 cupcake liners. Let the cupcakes rest for 5-10 minutes before putting them in the oven.
  • Bake for 22-25 minutes. The cupcakes should bounce back when gently pressed on top.
  • Remove from the oven and allow the cupcakes to cool for 5 minutes before removing them from the cupcake tin onto a cooling rack. Let them cool completely before frosting them.

Buttercream Frosting

  • In a medium mixing bowl, cream your butter. Add the maple syrup, salt, vanilla, and tapioca flour. Beat until the frosting is smooth. Spread over your cooled cupcakes.