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Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting

Light and flavorful cupcakes are topped with a classic buttercream chocolate frosting for a quintessential snack or dessert.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 12

Cupcakes

1 1/4
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 1/2
teaspoons gluten-free baking powder
1/2
teaspoon xanthan gum
1/4
teaspoon salt
2/3
cup granulated sugar
1/3
cup butter, softened
1/3
cup creamy peanut butter
1
teaspoon gluten-free vanilla
2
eggs
1/2
cup milk

Chocolate Frosting

3
tablespoons butter, softened
1 1/2
oz unsweetened baking chocolate, melted and cooled
1 1/2
cups powdered sugar
1/2
teaspoon gluten-free vanilla
1
to 2 tablespoons milk

Directions

  • 1 Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
  • 2 In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.
  • 3 In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
  • 4 Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.
  • 5 To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

For a special treat, top each cupcake with a half of a mini gluten-free peanut butter cup.

This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
310
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
230mg
230%;
Total Carbohydrate
40g
40%
(Dietary Fiber
1g
1%
  Sugars
27g
27%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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