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Easy Gluten Free Cupcakes

  • Cooking time20 minutes
  • Prep time10 minutes
  • ServingsMakes 12 cupcakes
recipe image Easy Gluten Free Cupcakes

Ingredients

  • 1 cup gluten-free whole grain oat flour
  • 1/3 cup coconut flour
  • 3 Tbsp. potato flour
  • 1 3/4 tsp. baking powder
  • 1 cup (2 sticks) Becel® Buttery Taste margarine
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract , divided
  • 1/2 cup PLUS 2 Tbsp. 2% milk , divided
  • 2 cups icing sugar
Calories390.00
Total Fat18.00 g
Saturated Fat6.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.500 g
Monounsaturated Fat8.000 g
Cholesterol30 mg
Sodium220 mg
Total Carbs52.00 g
Dietary Fiber5.0 g
Sugars38.00 g
Protein5.00 g
Vitamin D0.000 mcg
Calcium49 mg
Iron2.00 mg
Potassium68.000 mg
Omega-31.00 g
Omega-62.50 g

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.