Gluten-free chocolate cupcakes
Indulge in these delicious gluten-free chocolate cupcakes made with white rice flour, corn flour, and rich brown sugar. Perfectly moist with buttermilk and butter, these cupcakes are crowned with juicy raspberries for a burst of flavor in every bite. A delightful treat for anyone seeking an easy and tasty gluten-free dessert!
- 03 Jun 2024
- Cook time 25 min
- Prep time 15 min
- 16 Servings
- 8 Ingredients
If you're craving a delicious treat but have dietary restrictions, these gluten-free chocolate cupcakes are the perfect solution. Ideal for those who need to avoid gluten, these cupcakes use rice flour and corn flour instead of traditional wheat flour, ensuring that everyone can enjoy their rich chocolatey goodness. They are moist, flavorful, and easy to make. Plus, the added raspberries give a fresh twist, making them irresistible.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or lightly grease with a non-stick spray.
In a medium-sized bowl, sift together the white rice flour, corn flour, and baking soda. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
Gradually add the buttermilk to the mixture, beating on low speed until combined.
Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Gently fold the raspberries into the batter using a spatula, ensuring they are evenly distributed.
Spoon the batter into the prepared cupcake liners, filling each about three-quarters full.
Place the cupcake pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer the cupcakes to a wire rack to cool completely.
Once cooled, the cupcakes are ready to be enjoyed. You can serve them as they are or frost them with your favorite gluten-free frosting.
Tips:
- Make sure all ingredients, especially the baking soda, are fresh for optimal rise and texture.
- Ensure the butter is at room temperature to mix more evenly with the other ingredients.
- Mix the dry ingredients separately before combining with wet ingredients to ensure even distribution.
- Use high-quality cocoa powder for richer chocolate flavor.
- Gently fold in the raspberries to prevent them from breaking and spreading too much liquid into the batter.
- Preheat your oven to ensure it’s at the right temperature when you put the cupcakes in for even baking.
- Fill the cupcake liners about two-thirds full to allow space for the cupcakes to rise without overflowing.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
With these tips and a straightforward recipe, you can create scrumptious, gluten-free chocolate cupcakes that everyone will love. Perfect for birthdays, gatherings, or just a simple treat, these cupcakes are sure to impress. Enjoy the delightful mix of rich chocolate and the burst of raspberry in every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 2.03g | 1% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 0.87g | 2% |
| Sugar 14g | 14% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.39g | 11% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 24mg | 5% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 2.46mg | 3% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 1.23ug | 1% |
| Minerals | |
| Calcium, Ca 20mg | 1% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.51mg | 5% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 60mg | 2% |
| Selenium, Se 3.12ug | 6% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.29mg | 3% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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