Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with parchment paper liners (make sure to use parchment liners, not paper liners, because paper liners might stick!)
In a small bowl, whisk together the quinoa flour, sorghum flour, baking powder, baking soda, salt, and xanthan gum.
In a large bowl, whisk together the yogurt, milk, stevia, butter flavor, and coconut extract.
Dump the dry ingredients over the wet ingredients and whisk until everything is incorporated and any clumps are gone.
Scoop batter into the prepared cupcake tin, then bake for ~27 minutes, or until surface of cupcakes spring back when tapped. Transfer the cupcakes to a wire cooling rack to cool completely. Frost with your frosting of choice, then serve and enjoy!
Store cupcakes in a tightly sealed container in the fridge for up for 4 days.
Healthy Coconut Quinoa Cupcakes
Amount Per Serving (1 cupcake)
Calories 110Calories from Fat 18
% Daily Value*
Saturated Fat 1g6%
Vitamin A 50IU1%
* Percent Daily Values are based on a 2000 calorie diet.