Gluten Free Faygo Cupcakes

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READY IN: 35mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Line two 12-cup muffin tins with cupcake papers.
  • In a small bowl, combine the tapioca flour, rice flour, potato starch, and xanthan gum.
  • Cream butter.
  • Add sugar and beat until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with the milk and vanilla.
  • Spoon the batter into cupcake papers, filling them about three-quarters full.
  • Bake for about 20-25 minutes.
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