These cupcakes are very moist and flavorful. I keep them in the freezer after frosting. They get even better!

  • 2 large eggs, room temperature
  • 1/2 cup oil of choice
  • 1/2 cup (160g.) granulated sugar
  • 1-1/4 c. (180g.) Bob’s Red Mill GF flour
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons baking powder
  • 1/2 cup (4 oz.) milk
  • 1-1/2 teaspoon vanilla paste or extract
  • 1/2 teaspoon almond extract
  1. Preheat oven to 350°F (180°C). Line cupcake pan with paper liners; set aside.
  2. In a medium bowl combine oil and sugar.
  3. Add eggs and beat with an electric mixer at medium speed for one minute.
  4. Add flour, salt, baking powder, milk, and almond and vanilla extracts (or paste); beat at medium speed for one minute.
  5. Spoon batter into cupcake liners to 2/3 full.
  6. Bake for 12-15 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
  7. Let cool in the pan on rack for five minutes.
  8. Remove cupcakes from pan onto rack and cool completely before frosting.

VANILLA WHIPPED FROSTING:

1 cup heavy whipping cream
4 ounces cream cheese, softened
1/3 cup powdered sugar, sifted
1-1/2 teaspoon vanilla paste or extract
1/4 teaspoon almond extract

In a mixing bowl whip heavy cream until soft peaks form.
In a separate mixing bowl, whip cream cheese until light and fluffy and no lumps remaining.
Add cream cheese to whipped cream along with powdered sugar and vanilla, and whip until stiff peaks form.
Store frosting in refrigerator, covered, until ready to use.

You can make the frosting the day before.

To pipe, I put the frosting in a pastry bag with a large star tip and put a twist tie on the other end, and store it in the refrigerator until ready to use.

Cupcake recipe adapted from Gluten Free Palate

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