Light and Fluffy Cassava Flour Cupcakes

So I'm not sure if it's age or over-use, but I developed an allergy to wheat flour. I've been using more cassava flour in my baking and it turns out great each time, so I wanted to share some of these recipes with you that might be hesitant to incorporate into your diet.

Here's a basic recipe for simple vanilla cupcakes.

Cassava flour is made from the yuca root, a starchy, high-carbohydrate tuber vegetable. If you can’t eat nuts, or are looking for a paleo, vegan and nut-free flour options, cassava flour is the perfect option for you.


  • 1 1/3 cups Cassava Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 Cup Coconut oil
  • 3/4 cup sugar
  • 2 large eggs
  • 3/4 cup milk
  • 2 tsp pure vanilla essence
  • 1 tsp almond essence



  1. Preheat the oven to 350º F. Line 12 muffin cavities with paper cupcake liners. Set aside.
  2. Combine dry ingredients (flour, baking powder and salt) in a bowl and set aside
  3. In a large bowl, cream the oil and sugar until light and fluffy, about 3-4 minutes. Add the eggs and mix well.
  4. Combine the milk and essence in a measuring cup or bowl. Set aside.
  5. 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.
  6. 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.

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