My friend Pamela posted a message on facebook the other day asking for basic grain-free, gluten-free cupcakes. Eggs were fine, sugar was fine...she just wanted a grain-free cupcake that she could serve to friends and family.
When she asked I was intrigued. I knew Pamela was also intolerant to coconut (as I am) and many grain-free cupcake recipes call for coconut flour. I knew that was out for Pamela and I wondered how we could come up with a fluffy, delicious cupcake that her gluten-eating guests would enjoy.
I decided to play around with my almond flour scones recipe to see what I could come up with. I always liked the texture of that recipe and how easy it worked. I like the combination of almond flour with arrowroot starch. It gives a good crumb to baked goods and it just "feels" like you're eating a wheat-based dessert. I loved that with that recipe in particular it looked like a regular scone, was not only gluten-free but lower in carbs than your average gluten-free baked good.
So here's what I came up with! Please note the intial recipe does have a bit of an "eggy" flavor, almost like a rich pound cake (thanks for reminding me of that Dad!)... While I like the flavor, I was concerned that it might be off-putting to other cupcake lovers... so I've included notes at the bottom of the recipe on how to only use 2 eggs, so the cupcakes won't have as strong of an egg taste. If you try the "less eggs" version, I'd love to know how it turned out for you and what substitute you used! Despite the "pound-cake" type flavor, the cupcakes themselves are quite light & fluffy, which is a feat with almond flour baked goods!
Also... use whatever frosting you prefer! If you need grain-free, lower sugar frostings, check out the frostings from Elana's pantry... honestly, I was a fan of these lovely cupcakes just the way they were without a fancy frosting!
Fluffy Gluten-Free, Grain-Free Yellow Cupcakes
Free of gluten, dairy, grains, soy
Created by Carrie Forbes of Gingerlemongirl.com
Yields: 12 Cupcakes or 1 - 9” layer cake
223 grams/ 2 (packed) cups, blanched almond flour
94 grams/ ¾ cup arrowroot starch
150 grams/ ¾ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
154 grams/ 3 large eggs (see option for 2 eggs in notes below)
121 grams/ ½ cup + 1 tablespoon almond milk (or other non-dairy milk)
61 grams/ ⅓ cup light-tasting olive oil (or other mild tasting oil)
1 tablespoon vanilla
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and spritz liners with non-stick cooking spray or brush with olive oil or coconut oil.
- In a large bowl whisk together all dry ingredients.
- In a small bowl whisk together all wet ingredients. Stir wet ingredients into the dry ingredients and mix thoroughly until you have a wet batter.
- Spoon batter into greased cupcake liners until ¾ full. Bake for 18-20 minutes until tops are golden brown and a toothpick inserted in the middle of a cupcake comes out clean.
- Allow cupcakes to cool completely before decorating with your favorite frosting.
- To have a less “eggy” flavor, use 2 eggs and add an additional ¼ cup of any of the following: applesauce, pumpkin puree, mashed bananas, pureed sweet potatoes or butternut squash. To keep the cupcake tasting very vanilla-y, use applesauce instead of the other options.
- Milk: Use whatever milk substitute you would like. If you can use dairy milk, feel free to use that as well.
- Sugar: Feel free to use coconut palm sugar or unrefined cane sugar in the same amount as the sugar. I'm not exactly sure how to use honey or maple syrup, as you would need to adjust the liquids in this recipe as well.
- Egg-Free? NO idea... I haven't tried it completely egg-free, and I'm not sure how well it would work... however, if you try it and it works out well for you, please let me know how you did it!