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Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting

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Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting
  • Prep Time 15 min
  • Total Time 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.

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

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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
310
(
Calories from Fat
130
)
Daily Value
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.
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