Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
side view of cupcake

Tigernut Flour Cupcakes (Paleo, Nut Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cupcakes 1x

Description

These tigernut flour cupcakes are the best nut free and grain free cupcakes.  They are moist with a delicate crumb texture and sweet vanilla flavor.


Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees F.  Line a muffin pan with 12 cupcake liners and set aside.
  2. In a large mixing bowl, combine the dry ingredients.  This includes the tigernut flour, tapioca starch, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the wet ingredients.  This includes the eggs, maple syrup, avocado oil, coconut milk and vanilla.
  4. Pour the wet mixture into the dry mixture and mix until well combined.
  5. Scoop the batter into the lined muffin pan, filling each cup about 1/2 way full.  (This recipe will make 12 cupcakes.)
  6. Place the cupcakes in the oven and bake at 350 degrees F for 15-17 minutes.
  7. Remove the cupcake from the oven, cool 5 minutes in the baking pan, then transfer to a wire cooling rack.
  8. Once cooled, top the cupcakes with your favorite frosting.