This is my go to recipe anytime I need to make cupcakes. Pre-packaged mixes or cakes can get so expensive so I tend to make them from scratch most of the time. This is an easy recipe, and they always turn out moist and fluffy!
Perfect Gluten Free/Dairy Free Cupcakes
3 Cup Gluten Free Flour (I use a heavier flour, like
1 ¼ Tablespoon Baking Powder
1 teaspoon Baking Soda
1 ½ Cups White Sugar
1 Cup soft Diary Free Butter
1 Cup Almond Milk (use Almond or Soy since it’s thicker than rice milk)
3 Eggs at room temperature
Preheat oven to 350 degrees, Combine in a large mixing bowl; don’t over mix however make sure its combine thoroughly. If the mixer feels super thick, you can add a little extra milk or one more egg. Pour mixture into 18 cupcake liners. Bake at 350 degrees for 20-25 minutes until the tops have a light golden color.