Got a chocolate cupcake craving? Make these gluten free Chocolate Cupcakes with SunButter Frosting for an allergy friendly treat!
This past weekend I was busy in a 3-full day personal training workshop and I missed my usual weekend baking ritual. So, I made up for it by whipping up some chocolate cupcakes for some Monday night dessert instead. They hit the spot!
I love the combination of nut-butter and chocolate, so I added some SunButter to the butter-cream frosting for a fun twist. You could add a swipe of raspberry jam to the cupcake, too, if you want a SunButter-Jelly Cupcake.
Vegan, Gluten-Free; Free of: soy, eggs, dairy, nuts, corn
- 1-1/2 cups brown rice flour
- 1/3 cup granulated coconut sugar
- 1/4 cup Truvia
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup oil
- 1 cup non-dairy milk of choice
- 1/4 cup flaxmeal or ground chia seed
- 1 teaspoon vinegar or lemon juice
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F. Line a muffin pan with muffin papers.
- Whisk together the flour, coconut sugar, Truvia, cocoa powder, baking powder, salt, and baking powder until well combined.
- In a separate bowl, whisk together the oil, milk, flaxmeal, vinegar, and vanilla.
- Using a hand blender, blend the dry ingredients into the wet ingredients until blended. Portion the batter into muffin tins (they will be about 2/3 full).
- Bake for about 18 minutes or until toothpick inserted in center is no longer wet (they may still be crumbs on it).
- Cool on wire rack completely before frosting. Enjoy!
Makes @ 1 cup (enough for @ 1 Tablespoon per cupcake)
Vegan, Gluten Free; Free Of: Soy, Eggs, Corn, Nuts
- 1/4 cup coconut oil for a more shelf-stable frosting, use only palm oil in this recipe
- 1/4 cup palm shortening
- 3 Tablespoons SunButter
- 3 Tablespoons homemade powdered sugar *
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Place the coconut oil in a small bowl. Using a hand mixer, beat the coconut oil until creamy. Add in the palm shortening and SunButter and cream together.
- Add in the powdered sugar, vanilla, and salt and cream again.
- The coconut oil in this frosting may be warm from mixing, so you can chill this frosting for a bit to thicken it up.
- * You can use any granulated sugar/sweetener that you like here, such as coconut sugar, raw cane sugar, or Truvia
This recipe will soften up quite a bit at room temperature, so if you want a more stable frosting recipe, use all palm oil instead of coconut oil