I still remember the first time my little nephew had a birthday after being diagnosed with gluten intolerance.
He looked so heartbroken seeing everyone else eat cake while he couldn’t. That night, I promised myself I’d figure out how to make desserts that taste amazing but wouldn’t upset his tummy.
These gluten-free chocolate cupcakes are my labor of love—and trust me, no one can tell they’re gluten-free. They’re rich, fluffy, and topped with the smoothest buttercream frosting. Perfect for birthdays or “just because” days.
Tips & Variations
- Dairy-Free Option: Use vegan butter and coconut cream for the frosting.
- Nut-Free Option: Swap almond milk for oat or rice milk.
- Flavor Boost: Add a pinch of espresso powder to the cupcake batter for an extra chocolatey kick.
- Decorating Fun: Sprinkle with gluten-free chocolate chips or colorful sprinkles.
Serving Suggestions
These cupcakes shine on their own, but pair them with a glass of almond milk for the ultimate treat. If you’re serving at a party, arrange them on a tiered cake stand for a bakery-style display.
Gluten-Free Chocolate Cupcakes with Buttercream Frosting
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These rich, fluffy chocolate cupcakes are completely gluten-free and topped with creamy buttercream frosting. Perfect for any celebration or a sweet treat!
Ingredients
Cupcakes
- 1 cup gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup melted coconut oil (or canola oil)
- 1/2 cup unsweetened almond milk (or any milk you like)
- 1 tsp pure vanilla extract
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp heavy cream (or dairy-free alternative)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Prep Work: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Wet Ingredients: In a large bowl, whisk the eggs and sugar until pale and slightly fluffy. Mix in the melted oil, almond milk, and vanilla extract.
- Combine: Gradually add the dry ingredients to the wet, mixing until just combined. Be careful not to overmix—that’s the secret to fluffy cupcakes.
- Bake: Fill the cupcake liners about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
- Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, heavy cream, vanilla, and salt. Beat until light and fluffy.
- Decorate: Once the cupcakes are cool, frost them generously with the buttercream. Use a piping bag if you’re feeling fancy, or just spread it on with a knife for that homemade vibe.
Notes
For best results, use high-quality cocoa powder and fresh ingredients
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
