Tommy’s Cupcakes

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kristin J


1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup Vance’s DariFree™, prepared
1/2 cup brown rice syrup
1/3 cup vegetable oil
1 1/2 tsp vanilla
1 Tbsp white vinegar
1/2 cup coconut milk or water
1/2 cup water


Sift together flour, baking soda, and salt. Add Dari-free (if using) and mix well. Add remaining ingredients and mix until smooth.

Pour into lined muffin tin and bake in a preheated 350 °F oven for 16 – 18 minutes.

Store in the refrigerator.


The brown rice syrup will make these cupcakes slightly darker than cupcakes made with refined sugar. They will also come out of the oven rounded, but then “settle” slightly while they are cooling.


You can omit the coconut milk and just use 1 cup of water. I use coconut milk to add more sweetness.

If you cannot use DariFree, you can replace it with an additional 1/2 cup brown rice syrup (i.e. increase brown rice syrup to 1 cup).

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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