Gluten-Free Cherry Chocolate Chip Cupcakes
Gluten-free chocolate chip cupcakes with easy cherry frosting. A cupcake everyone will dream about!
- Prep time
- 30 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup white rice flour
- 1/3 cup gluten-free oat flour
- 1/3 cup millet flour
- 1/4 cup sweet rice flour
- 1/4 cup Bob’s Red Mill tapioca flour
- ½ teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened to room temperature)
- 2 teaspoons pure vanilla extract
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 6 tablespoons dark chocolate chips (chopped)
- 4 ounces unsalted butter (room temperature)
- 8 ounces full-fat cream cheese (blocked) (room temperature)
- 6 tablespoons ground freeze-dried cherries (sifted)
- 1-1/2 cups powdered sugar (sifted)
- ½ teaspoon pure vanilla extract
Instructions
- 1
Preheat the oven to 350°F.
- 2
In a medium bowl, sift together the rice flour, oat flour, millet flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt. Set aside.
- 3
In the bowl of a stand mixer, cream together the butter and sugar over medium speed.
- 4
With the mixer on low-speed, add the eggs one at a time, mixing after each one.
- 5
Add the vanilla extract, mixing until just combined.
- 6
Keeping the speed on low, slowly add the dry ingredients in two batches, adding the milk in between, mixing until just combined.
- 7
Fold in the chopped chocolate chips until evenly distributed throughout.
- 8
Divide the batter among 12 lined cupcake cups, until about 3/4 full.
- 9
Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- 10
While the cupcakes bake, prepare the frosting.
- 11
Transfer the cupcakes to a wire rack to cool.
- 12
Once the cupcakes are cool, pipe cherry frosting on top and serve.
- 13
In the bowl of a stand mixer, cream the butter over medium speed.
- 14
Add the cream cheese and whip until combined.
- 15
Add the powdered sugar, in thirds, mixing on slow speed until combined.
- 16
Add the vanilla and ground freeze-dried cherries, and beat on medium speed until smooth.
- 17
Transfer to a pastry bag to pipe onto cupcakes, or spread directly on cupcakes with a knife.