I offered to bring dessert the other night to a friend’s place. I suggested cupcakes since I am in experimentation baking mode lately. Then I was reminded … one of them doesn’t like chocolate. There goes my standby cupcake recipe.
So, time to get creative.
I wanted to make a white cake recipe for a while but like always, I just need a bit more adventure in the kitchen. Plain vanilla just isn’t what I felt like.
- 1 cup brown rice flour
- ½ cup tapioca starch
- ½ cup coconut flour
- 2 teaspoons xanthan gum or guar gum
- ¾ cup sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 tablespoons grapeseed oil
- ¼ cup unsweetened apple sauce
- 19 ounce can crushed pineapple (in pineapple juice), blended until mostly smooth
- Preheat oven to 350F.
- Combine all dry ingredients in a medium bowl.
- Beat grapeseed oil and applesauce together and add to dry ingredients.
- Add in blended pineapple and juice.
- Stir until combined.
- Measure into medium-sized cupcake papers.
- Bake in preheated oven for 15-20 minutes until tested done and golden brown.
- Let cool 5 minutes in muffin tin, then remove to wire rack to cool completely before frosting.
I frosted these with Toasted Coconut Frosting.
Some notes:
The first time I made these I left the crushed pineapple in juice as it comes in the can. The flavor was just great but I found the pineapple had a tendency to sink to the bottom of the cupcake and caused it to be extra moist on the bottom. Blending the pineapple helps get that flavor distributed through the whole cupcake, I think.
I’ve been knee deep in vegan/gf cupcakes lately and this post spoke to me. It is good to know there are others out there doing the same. Thanks for sharing this recipe!
I am slightly obsessed with cupcakes myself! Glad that you found my blog and I hope you enjoy this recipe.
Thanks for the great recipe. I’ve already made these several times. These are a family favorite! I filled them with a little mango butter from Trader Joe’s and frosted them with mango buttercream (I didn’t do vegan buttercream, but I’m sure you could). They turned out amazing.
Wow I love the idea of filling these with mango butter. Thanks for sharing Karina!