Basic Gluten-Free Prairie Oat Flour Cup Cakes 2.0

Gluten-Free Prairie Fluffy Cupcakes 2.0
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
For these gluten-free cupcakes, use our Gluten-Free Prairie Toasted Oat Flour to get a light texture and all the protein and fiber from our whole grain oats. Mix it up by adding flavors like lemon or almond and/or favorite nuts and dried fruit too.
  • 1½ cups Gluten-Free Prairie Toasted Oat Flour
  • ¾ cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon pure Psyllium husk (or Xanthan gum)
  • 4 eggs
  • 1 cup white sugar
  • ⅔ cup mayonnaise
  • 1 cup milk
  • 2 teaspoons gluten-free vanilla extract
  1. Preheat oven to 350. Place cupcake cups in cupcake tin (if using; otherwise lightly grease and dust with oat flour.)
  2. Mix oat flour, tapioca flour, salt, baking soda, baking powder, and Psyllium together and set aside.
  3. Mix eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Pour batter into the prepared cupcake tin about ½ full.
  4. Bake at 350 (175 Celsius) for 20 - 25 minutes (oven temps vary - cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely, then frost if desired.

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