use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!

 

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Easy Gluten Free Cupcakes

Be the first to rate this

Has average rating

Total rating count

  • Cooking time20 min
  • Prep time10 min
  • ServingsPortions 12
recipe image Easy Gluten Free Cupcakes

Ingredients

  • 1 cup (250 mL) gluten-free whole grain oat flour
  • 1/3 cup (75 mL) coconut flour
  • 3 Tbsp. (45 mL) potato flour
  • 1 3/4 tsp. (8 mL) baking powder
  • 1 cup (250 mL) (2 sticks) Becel® Buttery Taste margarine
  • 1 cup (250 mL) granulated sugar
  • 2 large eggs
  • 2 tsp. (10 mL) vanilla extract, divided
  • 1/2 cup (125 mL) PLUS 2 Tbsp. 2% milk, divided
  • 2 cups (500 mL) icing sugar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 350°. Line 12-cup muffin pan with paper cupcake liners; set aside.
  2. Combine flours and baking powder in medium bowl; set aside.
  3. Beat 1/2 cup (1 stick) Becel® salted margarine sticks with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL) milk and vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
  4. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
  5. Meanwhile, blend remaining 1/2 cup (1 stick) margarine, icing sugar, remaining 2 Tbsp. (30 mL) milk and 1 tsp. (5 mL) vanilla until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes.
*See nutrition information for calorie and sugar content.

How would you rate this recipe?