If you love diving into a stack of pancakes drizzled with maple syrup, you will love these cupcakes! Light, spongy and just enough to curb a sweet-tooth craving.
Preheat oven to 350°F. Line a 12-cupcake pan with paper liners. I found that you get what you pay for in liners, so get quality ones! And filling 11, instead of 12 yields a nicer size.
In a mixing bowl, whisk together the dry ingredients:
3/4 cup rice flour
3/4 cup arrowroot flour
3/4 cup sugar
1/4 teaspoon non-iodized salt
1 teaspoon baking powder (corn-free)
1/2 teaspoon baking soda
1 teaspoon tapioca flour
2 tablespoons light olive oil
1 tablespoon honey
3/4 cup milk
1/4 cup pure maple syrup
Beat on medium speed for two minutes until the batter is smooth. Let the batter sit a minute before spooning it into cupcake liners.
Spoon the batter evenly into eleven lined cupcake cups. Bake in the center of a preheated oven for 25 to 30 minutes until golden and firm (they should be slightly tender but not too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate.
Remove and cool on a wire rack. Ice with your favorite frosting recipe. Maple Icing compliments this recipe well.