Gluten Free Cupcakes Recipes

Gluten-Free Cupcakes Recipes

We have quite a few Gluten Free Cupcakes recipes. In fact, all of our baked goods are Gluten Free. Because we leave the flour out of our baking as we’re a keto diet and low carb recipe site.

This particular gluten-free cupcake recipe has taken on a journey all of its own! It started out as a recipe for keto muffins. Though it made a great muffin base, it makes an even better cupcake!

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This recipe makes 12 cupcakes. 1 serve is one gluen free cupcake. The peanut butter can easily be swapped out for your preferred nut butter, think Macadamia, Walnut or Brazil nut.

The gluten-free cupcake base can be made ahead and refrigerated for up to 1 week. Or frozen for up to 3 months. When you need a cupcake fix, just defrost and whip up a batch of icing.

Ingredients for Making Gluten Free Cupcakes

Gluten Free Frosting Ingredients

Gluten Free Cupcakes Chocolate Peanut Butter

Gluten Free Cupcakes Chocolate Peanut Butter

How To Make Gluten Free Cupcakes

  1. Preheat oven to 175C/350F.
  2. Line a standard 12 cup muffin tin with silicon cupcake molds or cupcake papers.
  3. In your stand mixer, add the peanut butter, melted butter, Natvia, salt, vanilla and baking powder.
  4. Cream ingredients together using the whisk attachment.
  5. Add the egg one by one, while the stand mixer is mixing on a medium speed.
  6. Stop the mixer and scrape down the sides, add the cocoa powder and turn the mixer back on very slowly.
  7. Add the coconut flour and heavy cream and mix until combined and free from lumps. Allow the mixture to sit for 2 minutes, so the coconut can soak up all the liquids.
  8. Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
  9. Bake for 15-19 minutes. Cupcakes are cooked when an inserted skewer comes out with a few crumbs clinging to it.
  10. Set aside to cool.

Gluten Free Cupcake Frosting

  1. In your clean stand mixer bowl, add the softened butter and peanut butter.
  2. Cream with the whisk attachment until smooth.
  3. Add the icing mixture a few tablespoons at a time on low speed, until it is all mixed it.
  4. If your frosting is too firm, add the heavy cream a tablespoon at a time until your frosting is smooth and pipeable.
  5. Spoon your frosting into a piping bag with a star nozzle tip.
  6. Pipe the frosting onto your cooled cupcakes.
  7. Enjoy immediately or refrigerate for 30 minutes to firm up the frosting. Store any remaining cupcakes in the fridge for up to 1 week.
Low Carb Chocolate Peanut Butter Cupcakes (Gluten Free, Grain Free, Keto)
Low Carb Chocolate Peanut Butter Cupcakes

Gluten-Free Cupcakes - Chocolate Peanut Butter - Moist and Sweet

Chocolate and nuts just go so well together, and it what better form than a tasty cupcake. Our Low Carb Chocolate Peanut Butter Cupcakes are so delicious that everyone wants one!
4.73 from 11 votes
Print Pin Rate
Course: Dessert, Snacks
Cuisine: American, Australian, British
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 12 serves
Calories: 299kcal
Author: Gerri

Ingredients

Cake

Frosting

Instructions

Cake

  • Preheat oven to 175C/350F.
  • Line a standard 12 cup muffin tin with silicon cupcake molds or cupcake papers.
  • In your stand mixer, add the peanut butter, melted butter, Natvia, salt, vanilla and baking powder.
  • Cream ingredients together using the whisk attachment.
  • Add the egg one by one, while the stand mixer is mixing on a medium speed.
  • Stop the mixer and scrape down the sides, add the cocoa powder and turn the mixer back on very slowly.
  • Add the coconut flour and heavy cream and mix until combined and free from lumps. Allow the mixture to sit for 2 minutes, so the coconut can soak up all the liquids.
  • Evenly spoon the mixture amongst the 12 prepared muffin tin holes.
  • Bake for 15-19 minutes. Cupcakes are cook when an inserted skewer comes out with a few crumbs clinging to it.
  • Set aside to cool.

Frosting

  • In your clean stand mixer bowl, add the softened butter and peanut butter.
  • Cream with the whisk attachment until smooth.
  • Add the icing mixture a few tablespoons at a time on low speed, until it is all mixed it.
  • If your frosting is too firm, add the heavy cream a tablespoon at a time until your frosting is smooth and pipable.
  • Spoon your frosting into a piping bag with a star tip.
  • Pipe the frosting onto your cooled cupcakes.
  • Enjoy immediately or refrigerate for 30 minutes to firm up the frosting. Store any remaining cupcakes in the fridge for up to 1 week.

Notes

Nutrition

Calories: 299kcal | Carbohydrates: 6g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 126mg | Sodium: 39mg | Potassium: 33mg | Fiber: 3g | Sugar: 2g | Vitamin A: 16% | Vitamin C: 0.5% | Calcium: 2% | Iron: 7%

Our other Cupcake Recipes are all Gluten Free as well

Low Carb Poppyseed Cupcakes

Keto Cupcakes Chocolate

For more gluten-free bread and baked goods search our keto recipes page.

To make a larger batch of Gluten-free Cupcakes recipe adjust the servings above

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