These cassava flour cupcakes turn out light and fluffy every time! You can't tell they're gluten free or grain free either. Top each cupcake with a layer of sweet buttercream and you've got one tasty cupcake awaiting you!
Preheat the oven to 350º F. Line 12 muffin cavities with paper cupcake liners. Set aside.
In a medium bowl, whisk together the Bob’s Red Mill Cassava Flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs and mix well.
Combine the milk and vanilla extract in a measuring cup or bowl. Set aside.
Add half of the dry ingredients to the butter mixture. Stir until combined. Next, add the milk mixture and stir. Add the remaining dry ingredients and stir until no streaks of cassava flour remain. Add batter to each cupcake liner until about ¾ full.
Bake for 16-19 minutes or until the tops of the muffins spring back when you lightly press them and a toothpick inserted into the center of the cupcake comes out clean. Let cool completely before frosting.
For the Frosting:
Add softened butter to a large bowl. With an electric mixer, cream butter until smooth. Add in the salt and vanilla and mix thoroughly, then gradually add in the powdered sugar, about 1 cup at a time, and mix until combined and frosting is creamy and smooth.
Add 1-2 tablespoons of milk until frosting reaches the desired consistency. You don’t want the frosting to be too thick, otherwise it will be difficult to frost the cupcakes if you’re using a pastry bag.
Frost the cupcakes however you like. I like to use a pastry bag fit with a star tip. Don't forget to add the sprinkles (optional)!
Cassava flour soaks up a lot more liquid that typical 1:1 gluten-free flour blends. I’ve found that it is not a 1:1 swap with flour, but instead, use ¾ cup of cassava flour for every 1 cup of regular or gluten-free flour in your recipe.Store cupcakes in a sealed container or bag for 2-3 days.