Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting

Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 12
Light and flavorful cupcakes are topped with a classic buttercream chocolate frosting for a quintessential snack or dessert.
Updated June 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.

  • 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.

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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved