These cupcakes pair very nicely with our Dairy-Free Vanilla Frosting (page 36)
Nonstick cooking spray
2 cups sorghum flour
1 cup potato starch
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon kosher salt 1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
Nutritional analysis per standard cupcake: Calories 396 (22% from fat) • carb. 77g • pro. 4g
- fat 10g • sat. fat 1g • chol. 0mg • sod. 359mg
- calc. 50mg • fiber 2g
Preheat oven to 350°F. Lightly coat a full or mini muffin pan with cooking spray. Cupcake liners may be used (these may also be sprayed so that the liners cleanly come off the cupcakes).
Put the flour, starches, baking powder, soda, xanthan gum and salt into the Cuisinart® mixing bowl. Attach the flat mixing paddle and stir on Speed 2 to sift the ingredients together.
Scrape the entire bowl well.
With the mixer running on same speed, add the remaining ingredients, in the order listed, and mix until all ingredients are incorporated. Scrape the entire bowl to ensure all of the ingredients are evenly incorporated.
Scoop batter into prepared muffin pans. Bake until golden and a cake tester comes out clean, about 30 minutes for regular-sized muffins, 15 minutes for minis. Remove from oven, cool in pans on a wire rack until cool to touch and then transfer cupcakes to a wire cooling rack to cool completely before frosting.
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