Gluten Free Yellow Cupcakes W Coconut Cream Cheese Frosting Recipe 465

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GLUTEN-FREE YELLOW CUPCAKES



Gluten-Free Yellow Cupcakes image

For years, I struggled with gluten-free cupcakes. They fell flat or felt dense. Sometimes they had the texture of cornbread instead of a light and fluffy cupcake. Then, I started baking from Joanne Chang's brilliant baking book, Flour. A former chemist, Chang became a beautifully persnickety baker. Her recipes always work. Her yellow cake was fluffy for the careful interplay of eggs, egg yolks, creamed butter and sugar, and buttermilk. With a few changes, the recipe made for some great gluten-free cupcakes.

Provided by Shauna Ahern

Categories     dessert

Yield 2 dozen cupcakes

Number Of Ingredients 14

420 grams All-Purpose Gluten-Free Flour Mix, recipe follows
2 teaspoons psyllium husks
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
345 grams (3 US sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

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.

Nutrition Facts : Calories 243 calorie, Fat 13.5 grams, SaturatedFat 8 grams, Cholesterol 78 milligrams, Sodium 129 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 3 grams, Sugar 18 grams

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • For the cupcakes:
  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  • Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
  • Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
  • For the frosting:
  • Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
  • To assemble:
  • Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

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



Gluten-Free Yellow Cupcakes w/ Coconut Cream Cheese Frosting Recipe - (4.6/5) image

Provided by á-86998

Number Of Ingredients 13

3/4 cup cane sugar
2 large eggs
1/2 cup brown rice flour
1/2 cup almond flour
1/2 cup cornstarch
2 tablespoons tapioca starch
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/3 cup olive oil
1/3 cup milk
1 tablespoon pure vanilla extract
frosting

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 COCONUT CUPCAKES



Gluten Free Coconut Cupcakes image

A moist and delicious gluten free coconut cupcake topped with a cream cheese frosting and shredded coconut.

Provided by Sandi Gaertner

Categories     Gluten Free Dessert Recipes

Time P15DT35m

Number Of Ingredients 15

1 1/2 cups gluten free flour blend (* see note)
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup butter or coconut oil
1 teaspoon pure vanilla extract
1 cup canned full fat coconut milk
8 ounces cream cheese (softened)
1 stick butter (softened)
4 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1-2 tablespoons water
1 cup unsweetened shredded coconut

Steps:

  • Preheat the oven to 350º F. Set out your butter and cream cheese to ensure they are at room temperature.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
  • Add cupcake liners to a muffin tin and fill each 3/4 full with cupcake batter.
  • Bake 20-22 minutes until done. Remove from the oven and cool on a cooling rack.
  • Add your butter, cream cheese, and vanilla to a mixer. Whip until creamy. Slowly add the powdered sugar. Add water slowly so your frosting doesn't get too soft.
  • Use an ice cream scoop to put frosting on each cupcake. Dip the cupcake upsidedown into the shredded coconut to top each.

Nutrition Facts : ServingSize 1 g, Calories 525 kcal, Carbohydrate 76 g, Protein 5 g, Fat 24 g, SaturatedFat 17 g, Cholesterol 68 mg, Sodium 170 mg, Fiber 3 g, Sugar 62 g

GLUTEN-FREE CHEESECAKE CUPCAKES



Gluten-Free Cheesecake Cupcakes image

Coming from a family that has a lot of gluten intolerance, I decided to try and come up with a gluten-free cheesecake cupcake recipe that everyone can enjoy. I've tried many different recipes and finally came up with one that I love, and I hope you all love it, too! It tastes great plain or topped with whipped cream, chocolate ganache, fruits, and more - the options are endless. Happy baking!

Provided by Amenah

Categories     Desserts     Cakes     Cheesecake Recipes

Time 3h7m

Yield 12

Number Of Ingredients 11

cooking spray
1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
1 cup chopped pecans
7 tablespoons butter, melted, or more as needed
¼ cup packed brown sugar
3 (8 ounce) packages cream cheese, at room temperature
⅔ cup sugar, or more to taste
⅛ teaspoon salt
3 eggs
1 ½ teaspoons vanilla extract
½ teaspoon lemon extract, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
  • Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
  • Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
  • Pour cream cheese mixture evenly over each crust.
  • Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 27 g, Cholesterol 125.9 mg, Fat 35 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 17.6 g, Sodium 256.5 mg, Sugar 16.6 g

GLUTEN-FREE COCOA COCONUT CUPCAKES



Gluten-Free Cocoa Coconut Cupcakes image

These are light, moist, well-risen cakes with little gooey chunks of coconutty goodness throughout. You wouldn't know they were gluten free and lactose free! Try not to burn your fingers when you attempt to eat them straight from the oven.

Provided by intoleranceisbliss

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 40m

Yield 15

Number Of Ingredients 10

1 cup self-rising gluten-free flour
½ cup brown sugar
1 tablespoon brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon gluten-free baking powder
3 eggs
½ cup dairy-free margarine
2 tablespoons olive oil
2 tablespoons lactose-free milk
2 tablespoons creamed coconut, roughly chopped (such as Patak's®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 15 muffin cups or line cups with paper liners.
  • Combine flour, 1/2 cup plus 1 tablespoon brown sugar, cocoa powder, and baking powder in a large bowl. Mix in eggs, margarine, olive oil, and milk until there are no lumps and batter has a thick texture. Stir in chopped creamed coconut.
  • Spoon batter into the prepared muffin cups, filling each almost to the top.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 15.3 g, Cholesterol 32.7 mg, Fat 9 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 106.7 mg, Sugar 8.4 g

GLUTEN-FREE VANILLA CUPCAKES



Gluten-Free Vanilla Cupcakes image

Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 284 calories, Fat 13g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 214mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

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