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Easy Gluten Free Cupcakes

  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

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.