Vanilla Cupcakes

Vanilla Cupcakes

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These are my go-to cupcakes because they're great with any frosting. Try them with cream cheese frosting!

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Chicago

Time needed

10 min preparation + 18-22 min cooking

Serving Size / Yield

9 servings

Ingredients

  • 1/2 C. plus 2 Tbs. coconut flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. baking soda
  • 4 lg. eggs
  • 1/3 C. grapeseed oil
  • 1/2 C. agave nectar
  • 1 Tbs. vanilla extract

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Directions

Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners. In a large bowl, combine the coconut flour, salt and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar and vanilla extract. Blend the wet ingredients into the coconut flour with a handheld mixer until thoroughly combined.

Scoop 1/4 cup of batter into each prepared muffin cup. Bake for 18-22 minutes. Let the cupcakes cool in the pan for 1 hour, then frost and serve.


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