When I was a kid, my mom always baked something special for the holidays—her kitchen smelled like pure magic. But as I grew older, I found out I couldn’t enjoy many traditional treats because of food allergies.
That’s why I’m sharing this recipe: it brings all the joy of a holiday dessert without the allergens.
These cupcakes?
They’re proof you can still enjoy everything delicious while keeping things safe and wholesome.
Tips & Variations
- Maximize Flavor: Toast your gluten-free flour lightly in a dry skillet for a few minutes before mixing—this adds depth to the flavor.
- Peppermint Twist: Add crushed peppermint candies on top for crunch!
- Substitutions: Can’t find coconut oil? Use grapeseed or another neutral oil. Out of almond milk? Oat milk works well too.
Presentation
Top each cupcake with a small peppermint stick or crushed candy canes for that festive touch. Serve on a white platter with a sprinkle of cocoa powder or a few sprigs of fresh mint for a pop of color.

Chocolate Cupcakes with Peppermint Buttercream (Gluten-Free & Dairy-Free)
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Fudgy, gluten-free chocolate cupcakes topped with creamy peppermint buttercream. Perfect for the holidays or any occasion!
Ingredients
For the Chocolate Cupcakes
- 1 cup gluten-free all-purpose flour (Bob’s Red Mill or King Arthur are great options)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar (or light brown sugar)
- 1/3 cup unsweetened applesauce
- 1/3 cup melted coconut oil (or neutral oil like avocado oil)
- 1/2 cup almond milk (or any dairy-free milk)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the Peppermint Buttercream
- 1/2 cup dairy-free butter (softened, like Earth Balance or Miyoko’s)
- 2 cups powdered sugar (sifted)
- 2–3 tbsp almond milk
- 1/2 tsp peppermint extract
Instructions
For the Cupcakes
- Preheat Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, and coconut sugar.
- Prepare Wet Ingredients: In a separate bowl, mix applesauce, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Let this sit for 2–3 minutes to allow the vinegar to activate the baking soda for a fluffier cupcake.
- Combine and Bake: Slowly mix the wet ingredients into the dry until smooth. Divide the batter evenly among the liners. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
For the Peppermint Buttercream
- Cream Butter: Use an electric mixer to beat the dairy-free butter until fluffy.
- Add Sugar and Flavor: Gradually add the powdered sugar, alternating with the almond milk, until you reach your desired consistency. Mix in the peppermint extract.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the buttercream on top.
Notes
Ensure your peppermint extract is gluten-free. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg