These Vanilla Quinoa Cupcakes are super fluffy, springy, and moist, yet they’re gluten free, vegan, sugar free, and low fat too!  Top it with some healthy frosting and you’ve got the most nutritious, guilt-free treat ever!

Ingredients

• 136g (1 cup) Quinoa Flour
• 136g (1 cup) Sweet White Sorghum Flour
• 2 tsp Double-Acting Baking Powder
• ½  tsp Baking Soda
• ½ tsp Salt
• ¼ tsp Xanthan Gum
• 240g (1 cup) Plain, Unsweetened Coconut Yogurt
• 1¼ cups Unsweetened Vanilla Coconut Milk
• 1 tsp Vanilla Paste (or Vanilla Extract)
• 1¼ tsp English Toffee-Flavored Stevia Extract
• 1 tsp Natural Butter Flavor

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with parchment paper liners (make sure to use parchment liners, not paper liners, because paper liners might stick!)
• In a small bowl, whisk together the quinoa flour, sorghum flour, baking powder, baking soda, salt, and xanthan gum.
• In a large bowl, whisk together the yogurt, milk, vanilla paste, stevia, and butter flavor.
• Dump the dry ingredients over the wet ingredients and whisk until everything is incorporated and any clumps are gone.
• Scoop batter into the prepared cupcake tin, then bake for ~27 minutes, or until surface of cupcakes spring back when tapped. Transfer the cupcakes to a wire cooling rack to cool completely.  Frost with your frosting of choice, then serve and enjoy!

Recipe Notes

• I frosted my cupcakes with the Healthy Chocolate Frosting from my Naughty or Nice Cookbook.  I also have a ton of frosting recipes here on the blog!
• Store cupcakes in a tightly sealed container in the fridge for up for 4 days.