These Coconut Cupcakes are a fluffy, moist, sweet, guilt-free treat! Made with quinoa flour, sorghum flour, coconut yogurt, and coconut milk, so they’re gluten free, dairy free, vegan, and sugar free!     

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 Coconut-Flavored Stevia Extract
• 1 tsp Natural Butter Flavor
• ½ tsp Coconut Extract

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, stevia, butter flavor, and coconut extract.
• 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!