Gluten Free Faygo Cupcakes Recipe

Name: Gluten Free Faygo Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup tapioca flour; 2/3 cup potato starch; 1 1/2 cups rice flour; 2 tablespoons xanthan gum; 1 cup butter; 2 cups granulated sugar; 4 eggs; 1/2 cup whole milk; 6 ounces fruit flavored soda pop (FAYGO!!!); 1 (6 ounce) package Jello gelatin, in corresponding flavour; 1 teaspoon vanilla

Servings: persons

1/3 cup tapioca flour
2/3 cup potato starch
1 1/2 cups rice flour
2 tablespoons xanthan gum
1 cup butter
2 cups granulated sugar
4 eggs
1/2 cup whole milk
6 ounces fruit flavored soda pop (FAYGO!!!)
1 (6 ounce) package Jello gelatin, in corresponding flavour
1 teaspoon vanilla

1
Preheat oven to 350 degrees.
2
Line two 12-cup muffin tins with cupcake papers.
3
In a small bowl, combine the tapioca flour, rice flour, potato starch, and xanthan gum.
4
Cream butter.
5
Add sugar and beat until fluffy.
6
Add eggs, one at a time, beating well after each addition.
7
Add the dry ingredients in three parts, alternating with the milk and vanilla.
8
Spoon the batter into cupcake papers, filling them about three-quarters full.
9
Bake for about 20-25 minutes.

1190

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup tapioca flour, 2/3 cup potato starch, 1 1/2 cups rice flour, 2 tablespoons xanthan gum, and more.

Yes, Gluten Free Faygo Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Faygo Cupcakes

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