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Mayflower Cupcakes

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8-10 cupcakes 1x



Dry Ingredients:

  • ½ c. brown rice flour
  • ½ c. white rice flour
  • ¼ c. arrowroot powder
  • ¼ c. tapioca starch
  • OR instead use 1½ c. gluten free flour mix (make sure it’s a rice flour mix)
  • ¾ c. granulated sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. xanthan gum (omit if using a gf flour mix with it already included)
  • ¼ tsp. sea salt

Wet Ingredients:

For the Frosting:


  1. Preheat your oven to 350 degrees. Line a muffin pan with 8-10 cupcake liners.
  2. In a medium bowl, whisk together the dry ingredients.. Add all of the wet ingredients together and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny.
  3. Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
  4. For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar and cocoa powder 1/4 cup at a time. It will be clumpy.
  5. Add the vanilla and Silk almond milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of Silk milk at a time if too stiff.
  6. Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles on top. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading and/or freeze for 15 min. This will keep it from sticking to the frosting and break up the cupcake.


  • Serving Size: 1 Mayflower
  • Calories: 400
  • Sugar: 30g
  • Sodium: 185mg
  • Fat: 18g
  • Carbohydrates: 54g
  • Fiber: 0.6g
  • Protein: 2.3g