Recipe – GFP Toasted Oat Flour Cupcakes (Vanilla)

cupcakes, gluten free, gf, oat flour

Gluten-Free Oat flour cupcakes

Who doesn’t like cupcakes? Am I right? Well, these gluten free cupcakes are a treat for any time of year. They are light, fluffy and good for you too! By using our Gluten-Free Prairie Toasted Oat Flour we add protein and fiber to these indulgent mini cakes. Decorate them for a birthday, Halloween party, Christmas gathering, or totally naked. They are going to disappear, so make sure you taste test a couple before the crowd gets to them.

If online videos is your thing, then you can watch Deb and Jeremy makes these delicious treats from the video below.

Recipe - GFP Toasted Oat Flour Cupcakes (Vanilla)
Prep time
Cook time
Total time
Using our Gluten-Free Prairie Toasted Oat Flour you can get a light texture and all the protein and fiber from our whole grain oats!
Recipe type: Treat
Cuisine: American
Serves: 24
  • 1½ cups Gluten-Free Prairie Toasted Oat Flour
  • ¾ cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1 cup white sugar
  • ⅔ cup mayonnaise
  • 1 cup milk
  • 2 teaspoons gluten-free vanilla extract
  1. Preheat oven to 350 degrees F. Place cupcake cups in cupcake tin (if using, otherwise lightly grease and dust with oat flour).
  2. Mix the oat flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Pour batter into the prepared cupcake tin about ¾ full.
  4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.


You can download the gluten free cupcake recipe here GFP Oat Flour Cupcakes (Vanilla).

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