Ingredients
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6 large eggs, cracked into a bowl and whisked to combine
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⅔ cup sugar
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½ cup vegetable oil
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2 teaspoons gluten-free vanilla extract
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½ teaspoon salt
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2 tablespoons milk
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½ cup King Arthur Coconut Flour
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1 teaspoon baking powder
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10 paper liners; grease the liners for guaranteed crumble-free cupcakes.
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Beat together eggs, sugar, oil, vanilla, and salt in a large bowl. Add milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners, filling each 3/4 full.
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Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes,
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Allow cupcakes to cool in the pan for 5 minutes, then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting.
Recipe Tip
You can substitute vegetable oil with melted butter.
Nutrition Facts (per serving)
| 218 | Calories |
| 15g | Fat |
| 17g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 218 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 3g | 15% |
| Cholesterol 112mg | 37% |
| Sodium 195mg | 8% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 9% |
| Protein 5g | 9% |
| Calcium 47mg | 4% |
| Iron 1mg | 3% |
| Potassium 46mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
