Preheat the oven at 180 degrees C for 20 minutes.
Take all ingredients under the wet ingredients section into a mixing bowl.
Mix it well so that sugar is dissolved completely.
Add black rice flour to the sieve which is placed on the plate.
To it, add besan flour, baking powder, baking soda and sift it well.
Add salt to sifted flour and mix it.
Now add flour mixture to wet mixture in 3 parts. Mix it with light hands and make sure that batter is lump-free.
Initially, the batter looks a little thin but after a few minutes, it will become a little thick. But compared to wheat flour batter, this should be a little thin.
Pour the batter into muffin molds. As this is gluten-free flour, do not expect it to be fluffy like wheat flour or all-purpose flour.
Bake the cupcakes for 30 minutes at 180 degrees C in a preheated oven.