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Maple Spice Cupcakes Gluten Free Casein Free

Ingredients (Oven temp: 350 Yield 18 muffins or 2-9” layers)


  • 3/4 c sugar
  • ½ cup tapioca flour
  • ½ c amaranth flour
  • ½ c sweet rice flour
  • ½ c white rice flour
  • ¼ c brown rice flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 t vitamin c crystals or ½ teaspoon vinegar
  • ¼ t each nutmeg, ginger powder, ground cloves
  • 1 t cinnamon


  • 1/2 cup maple syrup
  • 3 eggs
  • 3/4 c almond, soy, or rice milk
  • 1/3 c oil
  • ½ t vanilla

Maple Frosting

  • ½ cup maple syrup
  • 2 T meringue powder
  • ¼ t vanilla extract


  1. Combine dry ingredients in large bowl.
  2. Beat eggs in second bowl, add oil, maple syrup, vanilla and milk choice, beat again.
  3. Combine dry and wet ingredients. Stir together well so no area of dry flour remains.
  4. Remember no gluten = no tough, over-beaten cake. At least GF has one advantage!
  5. Spread batter into cake pans that are greased and lightly dusted with white rice flour.
  6. Or pour into paper lined cupcake pans.
  7. Bake at 350 for 20 minutes for cupcakes or 25-30 for cake pans.
  8. Remove when browned and the cake has started to release from sides of pan.
  9. Cool completely and frost with maple frosting.
Maple Frosting
  1. Beat together for 7 minutes or so in a stand mixer till the frosting is fluffy and marshmellowy.
  2. Spread on cupcakes.


Source: Recipe from Dr. Jean Layton
Dr. Jean Layton

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