Best Gluten Free Yellow Cupcakes W Coconut Cream Cheese Frosting Recipes

YELLOW CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat together the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
• Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
• For the frosting: Using an electric mixer, beat together the cream cheese and butter on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined. Spread or pipe onto the tops of the cupcakes. Top with sprinkles.

GLUTEN-FREE YELLOW CUPCAKES W/ COCONUT CREAM CHEESE FROSTING RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees F. Grease and flour or line cupcake pan with liners. Beat sugar and eggs in large bowl of mixer at medium speed for 2 minutes. In another large bowl, add flours, cornstarch, tapioca starch, salt, baking powder and xanthan gum. Whisk to combine. Add flour mixture, oil, milk and vanilla to mixer bowl and beat on medium for 2 minutes. Spoon batter into prepared pan. Place in center of oven and bake for 20 minutes or until lightly browned and a stick comes out clean. Cool on rack. Top with frosting of choice or see recipe below. Coconut Cream Cheese Frosting: Beat together 4 ounces Neufchâtel cream cheese, softened 3 tablespoons butter, softened 1 cup powdered cane sugar or erythritol 2 teaspoons pure vanilla extract 1/2 cup unsweetened shredded coconut a bit of milk as needed to desired consistency

GLUTEN-FREE YELLOW CUPCAKES

Steps:

• Preparing to bake: Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.)
• Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.
• Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while.
• Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract. Set aside.
• Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients.
• Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes.
• Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.