Preheat oven to 350°F.
In a medium mixing bowl, whisk together the dry ingredients except the cornstarch.
In another medium mixing bowl, whisk the wet ingredients and the cornstarch.
Whisk the dry ingredients into the wet ingredients. Whisking only until the ingredients are incorporated, do not over whisk the filling.
Spray muffin pan with non stick spray, or use only Baker’s Joy baking spray.
Pour filling into the prepared cupcake pan, filling each ⅔ full.
Bake for 25 minutes.
Remove from the oven and let the cupcakes sit in the pan for 20 minutes.
Remove each cupcake from the pan (even if no liner was used) and place in the refrigerator for 1 hour. (This extra hour is needed to ensure the cupcakes properly set)
Notes
TIP: It is important to NOT use a handheld or stand mixer for this recipe.TIP: Paper liners tend to stick to these cupcakes so it is best to just spray your muffin pan really well instead.TIP: This extra hour is needed to ensure the cupcakes are properly set.
Nutrition
Sodium: 77mg | Calcium: 66mg | Vitamin C: 2mg | Vitamin A: 5599IU | Sugar: 15g | Fiber: 1g | Potassium: 158mg | Cholesterol: 36mg | Calories: 119kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 2g | Protein: 3g | Carbohydrates: 23g | Iron: 1mg
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