Combine dry ingredients in a bowl and whisk to make sure to break up any clumps.
Make a well in the center of the dry ingredient mix, and add the wet ingredients.
Mix until combined.
Place large spoonfuls of the batter into muffin tins lined with baking cups. Fill about 3/4 of the cup. I use foil baking cups as they don’t stick like paper does and also they don't trap in the moisture like paper does. If you use paper the end result will be a little more wet.
Bake for 19 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 17 minutes and take them out when the tops begin to get firm and a toothpick comes out clean. Let cool in the muffin tins. Once cool to the touch, remove and continue cooling on racks until completely cool, about an hour.
After cupcakes are cooled, you can frost.
Enjoy! If stored in a plastic or glass container with a little bit of airflow, these will still be good the next day!
I tried coconut sugar and maple syrup for this and I did not love either the texture or flavor. Coconut sugar is a deeper not as light and airy result and maple syrup gave it a little more density.
Follow the metric weights for extra accuracy, however I measured my dry ingredients by scooping the measuring cup/spoon into the flour then scraping the top to flatten.
Nutrition info is for cupcakes only.
I remade this recipe to make it easier and better. But if you want the original cupcake and frosting recipe (that is nut free) see below:Cupcakes: