gluten-free cupcakes

Who doesn’t like cupcakes? Am I right? Well, these gluten-free cupcakes are a treat for any time of year. They are light, fluffy, and good for you too! By using our Gluten-Free Prairie Toasted Oat Flour, we add protein and fiber to these indulgent mini cakes. Decorate them for a birthday, Halloween party, or Christmas gathering, or leave them totally naked. They are going to disappear, so make sure you taste test a couple before the crowd gets to them.

Watch Deb and Jeremy make these delicious treats in the video below:

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Gluten-Free Cupcakes with Oat Flour
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.
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 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.
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1 Comment

virginia lenzen · April 9, 2017 at 12:00 PM

Hi I’m glad I got on this site as I wanted to make the cupcakes on the back of the package of oat flour. the full ingredient list is not there but it is here on the site. thanks again .They sound yummy!

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