Gluten Free Chocolate Raspberry Cupcakes Recipes

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EASY GLUTEN-FREE CHOCOLATE CUPCAKES



Easy Gluten-Free Chocolate Cupcakes image

These easy gluten-free chocolate cupcakes are super simple to whip up, use only one bowl, and have the perfect bakery style texture.

Provided by Chrystal

Time 52m

Number Of Ingredients 16

1 1/2 cups granulated sugar
2 cups all purpose gluten-free flour blend OR Bobs Redmill 1-to-1 gluten-free flour blend
3/4 cup unsweetened cocoa
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk (or dairy-free milk)
1/2 cup vegetable oil
1 1/2 teaspoons gluten-free vanilla extract
3/4 cup boiling water (for activating the cocoa)
1/2 cup butter (or dairy-free butter)
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1/4 cup milk (or dairy-free milk)

Steps:

  • Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 12-serving cupcake pans with paper liners; set aside.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
  • Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
  • Stir in boiling water.
  • Spoon batter evenly into cupcake wells. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
  • For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
  • Frost cupcakes.
  • Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Nutrition Facts : Calories 291 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cupcake, Sodium 241 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GLUTEN-FREE RASPBERRY CRISP



Gluten-free Raspberry Crisp image

An easy gluten-free crisp recipe that is loaded with fresh raspberries and a sweet brown sugar crumble.

Provided by Julianne Dell

Categories     Dessert

Time 45m

Number Of Ingredients 7

3 - 6oz containers raspberries
3/4 C Granulated sugar
2 tbsp Gluten-free all purpose flour
1/2 C Butter, at room temperature
1/2 C Brown sugar
1/2 C Gluten-free all purpose flour
1 C Gluten-free cooking oats

Steps:

  • Preheat oven to 350° degrees
  • Wash and dry raspberries thoroughly
  • Combine raspberries with sugar and gluten-free flour. Use a wooden spoon to gently combine.
  • In a separate bowl, combine butter with gluten-free oats, brown sugar and gluten-free flour.
  • Use a pastry cutter or fork to blend the butter into the dry ingredients. You will end up with small clusters of butter and oats. Ain't no harm in tasting a bite either!
  • To assemble the jars, cover the bottom with oatmeal crumble in all four jars.
  • Proceed to fill with the raspberry mixture. You can fill these jars right up to the top because they will compress when baked.
  • Lastly, pile on the crumb mixture and don't be shy. You can gently press it into the raspberries.
  • To bake these, I placed them on a cookie sheet with a baking mat to prevent them from sliding during transporting from the counter to the oven. If you don't have a baking mat, no worries, just use a little bit of caution. Do not bake these with the lid on.
  • Bake at 350° for 25-30 minutes on a rack placed in the middle of the oven. Bake until the crisp on top is golden brown.

GLUTEN-FREE CHOCOLATE RASPBERRY CUPCAKES



Gluten-Free Chocolate Raspberry Cupcakes image

These chocolate raspberry cupcakes are dairy and gluten free. They are also nut and seed free. Filled with jam, they are the perfect treat.

Provided by Ange's Table

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h5m

Yield 12

Number Of Ingredients 9

½ cup palm shortening
½ cup coconut sugar
4 large eggs
1 teaspoon vanilla extract
½ cup coconut flour
¼ cup cacao powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup seedless raspberry jam

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
  • Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
  • Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
  • Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
  • Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 16 g, Cholesterol 62 mg, Fat 10.9 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 222.8 mg, Sugar 14.5 g

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