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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Kitchen Tested

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.

By Betty Crocker Kitchens

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.