This Basic Gluten-free, Dairy-free, Egg free Cupcake & Frosting Recipes  are fabulously versatile – use your imagination and decorate as you desire!


⅓ cup brown rice flour
⅓ cup sorghum flour
⅓ cup tapioca flour
1 tbsp. ground chia seeds
½ tbsp. baking powder
¼ tsp. guar gum
¼ tsp. baking soda
⅓ cup avocado oil
⅓ cup unsweetened rice milk
⅓ cup maple syrup
½ tbsp. vanilla extract
1 tbsp. freshly squeezed lemon juice


½ cup coconut oil, softened (steam refined works best)
⅛ cup tapioca flour
¼ cup pure maple syrup
1 tsp. vanilla extract
5-6 tbsp. coconut flour


Preheat oven to 350°F.
Line 6-cup muffin tray with paper liners.
In a large bowl, combine flours, chia seeds, baking powder, guar gum and baking soda.
In another bowl, combine oil, milk, maple syrup, vanilla extract and lemon juice.
Make a well in the center of dry ingredients and whisk in liquid ingredients.
Pour batter into prepared muffin cups. Bake 18 to 20 minutes until toothpick inserted in center comes out clean.


In a large bowl combine all ingredients. Stir to combine before whipping using hand mixer, until smooth and creamy.

Transfer to a piping bag and decorate cupcakes once fully cooled.


NOTE: Do not refrigerate cupcakes as they tend to dry out quickly.  Instead, leave at room temperature for up to 2 days.  Freeze leftovers, thaw and serve as needed.


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