Delicious Gluten Free Cupcakes

I especially love this cupcake recipe because it is not too sweet. I am not overly fond of super sweet foods and we eat very little sugar in my household, therefore this recipe is a perfect fit for us. I love using agave nectar instead of sugar. These can be made without the filling as well.

What you need:
3 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil
1/2 cup agave nectar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon apple cider vinegar
1/4 teaspoon orange zest

Filling:
1/2 cup dried figs
1/2 cup raspberry fruit spread (get the purely fruit sweetened organic kind for the healthiest option)

Steps:
1. Preheat oven to 350 degrees F. Line 24 mini-muffin cups with paper liners
2. Combine the almond flour, salt, and baking soda in a large bowl.
3. In a medium bowl, whisk together the grapseed oil, agave nectar, eggs, vanilla extract, vinegar, and orange zest.
4. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
5. To make the filling, place the figs in a food processor and pulse to a fine paste. Gradually pulse in the raspberry fruit spread.
6. Scoop 1 heaping teaspoon of batter into each lined mini-muffin cup. drop 1 teaspoon of the raspberry-fig mixture into the batter. Cover the filling by scooping an additional teaspoon of better onto each cupcake.
7. Bake for 12 - 17 minutes, untiil a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes, then serve.

What you need:
3/4 cup sorghum flour (175 ml)
3/4 cup soy flour
1/4 cup potato starch (50 ml)
1/4 cup tapioca starch
2 tsp xanthan gum (10 ml)
1 tsp GF baking powder ( 5 ml)
3/4 tsp baking soda (4 ml)
1/2 tsp salt (2 ml)
1/4 cup vegetable oil
2 eggs
1 cup packed brown sugar (250 ml)
1 tsp vanilla extract
1 cup mashed bananas
1/2 cup plain yogurt (125 ml)
1 cup dried cranberries

Steps:
1. In a large bowl, sift together sorghum flour, soy flour, potato starch, tapioca starch, xanthan gum, baking powder, baking soda and salt. Resift and set aside
2. In a seperate bowl, using an electric mixer, beat together oil and eggs. While beating, add brown sugar, vanilla extract, bananas and yogurt. Beat until well blended. Gradually beat in dry ingredients, mixing just until smooth, about 2 minutes. Stir in cranberries.
3. Spoon into each cup of prepared muffin tins.
4. Bake in preheated oven for 20 to 25 minutes or until cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 5 minutes. Remove from pan and let cool completely on a rack.

Fresh or dried blueberries, cherries, or raisins can be substituted for the cranberries.

The Cupcake Club on Squidoo is an ever-growing collection of the best cupcake recipes ever. It's also home for cute and unique decorating ideas, debates about chocolate vs. vanilla frosting, recommendations for the best kitchen gadgets, cupcake sightings at hot bakeries around town, colorful cupcake photography... If you've got a sweet tooth for cupcakes, you're in the right place. You can make pages for your favorite cupcakes (and even earn money from them).



Click the big cupcake you see at the right to learn more and get started.