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Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting

Name: Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting
Prep time: 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 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; 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

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Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting

Prep 15 min
Total 1 hr 15 min
Servings 12

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

By Betty Crocker Kitchens

Updated Jun 3, 2019

Ingredients

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

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2
For a special treat, top each cupcake with a half of a mini gluten-free peanut butter cup.

Nutrition

310 Calories, 15g Total Fat, 4g Protein, 40g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 310

Calories from Fat: 130

Total Fat: 15g; 23%

Saturated Fat: 7g; 37%

Trans Fat: 0g

Cholesterol: 55mg; 18%

Sodium: 230mg; 10%

Potassium: 130mg; 4%

Total Carbohydrate: 40g; 13%

Dietary Fiber: 1g; 6%

Sugars: 27g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 6%; 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;