Gluten-Free Cupcakes with Oat Flour
Cuisine: American
Author: Gluten-Free Prairie
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
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.
  • 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 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 xanthan gum 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 ¾ full.
  4. Bake at 350 (175 Celsius) for 25 minutes. 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.
Recipe by Gluten-Free Prairie at