Description
Delicious gluten-free cupcakes combining rich chocolate with fresh raspberries for a moist and flavorful treat.
Ingredients
Scale
- 1 1/2 cups gluten-free flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh raspberries
- For the frosting: 1 cup powdered sugar, 1/2 cup butter, 1/4 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting: Beat powdered sugar, butter, and raspberry jam until smooth, then pipe onto cooled cupcakes.
Notes
Ensure raspberries are fresh and not overly ripe for the best flavor. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g