Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting

Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

I developed these Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting for Tyler because he loves these 2 classic flavors together!

Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

Ever since I made strawberry buttercream for my Funfetti Cupcakes last summer, I’ve been wanting to try even more recipes with freeze dried fruit. So far we’ve crushed up raspberries or strawberries to put into pancakes while camping. And the latest thing I made was my Maple Cinnamon Granola with freeze dried raspberries and coconut milk in the backcountry Conrad Kain hut, (travel post to come).

But none of these things are really a ‘recipe’. Although there was the Strawberry Vanilla Lip Balm which was fun – but not something to eat! So around the beginning of the year, with Tyler’s birthday right around the corner, I started developing these cupcakes.

Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

He loves the chocolate-raspberry combo. And over the years I’ve made him a few different desserts with this combination in mind. These cupcakes have definitely been one of the bigger hits. And I think it may have something to do with the incredibly flavorful raspberry buttercream!

Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

There’s just something about the intense flavor of freeze dried fruit the makes for the best frostings. So while it might be a little pricey, it’s definitely something I stock up on every time there’s a sale. That way I’m all ready to go for special occasions.

Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

How to make these Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting:

  1. First up you mix together the dry ingredients for the cupcakes.
  2. Then the wet ingredients are mixed in.
  3. Next up you portion the batter into muffin cups.
  4. And finally you bake them until puffed in the middle and just done.
  5. Once they’re cooled you can spread/pipe the frosting evenly between them.
  6. From there you can eat them as is, or decorate with fresh raspberries or sprinkles.
Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!
The batter should be similar to a muffin batter.
Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!
All portioned out and ready to go, for a festive look you can find all sorts of decorative muffin cup liners.
Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!
Don’t worry when the cupcakes sink a bit, (about 1/4″-1/2″) as they cool, the frosting covers this nicely!
Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

More Chocolate-Raspberry Inspiration:

Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

Other frosting ideas:

And finally, I hope you enjoy these as much as we have! If you do make them, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.

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Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting | Get Inspired Everyday!

Gluten Free Chocolate Cupcakes with Raspberry Buttercream Frosting


  • Author: Kari
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x

Description

The classic chocolate raspberry combination in decadent cupcake form!


Scale

Ingredients

1 2/3 cups fine almond flour

1/2 cup cocoa powder, sifted

1/3 cup tapioca starch, also called flour

1/3 cup coconut sugar

1 Teaspoon baking powder, see notes

1 Teaspoon baking soda

1/4 Teaspoon sea salt

1/3 cup maple syrup

1/4 cup strongly brewed coffee, cooled

2 eggs

1/3 cup avocado oil, or neutral flavored oil of choice

2 Teaspoons vanilla extract

Raspberry Buttercream:

11.5 ounces freeze dried raspberries, crushed into powder and sifted, see notes

2 sticks – 8 ounces salted butter

1 1/2 cup powdered sugar, sifted

1 Tablespoon vanilla extract

1 Tablespoon freshly squeezed lemon juice

1/2 Teaspoon almond extract

Optional Toppings:

Fresh raspberries – 12 for 1 on top of each cupcake

Multi-colored or chocolate sprinkles


Instructions

Preheat the oven to 350ºF and line a muffin tin with 12 muffin cup liners.

In a large mixing bowl combine the almond flour, cocoa powder, tapioca starch, coconut sugar, baking powder, baking soda, and sea salt.

Then add the maple syrup, cooled coffee, eggs, avocado oil, and vanilla extract. Mix just until combined, then portion the batter evenly into the muffin liners.

Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, or with crumbs but no batter, 15-20 minutes.

Let the cupcakes cool to room temperature while you make the frosting.

To make the raspberry buttercream frosting, cream the butter and sifted raspberry powder together with an electric mixer. Then add the powdered sugar and beat again until combined. Finally add the vanilla extract, lemon juice, and almond extract and beat again until combined and fluffy, 1-2 minutes.

When the cupcakes have cooled, spread or pipe the frosting onto the cupcakes using a star tip. Serve as is, or top with fresh raspberries or sprinkles.

Refrigerate any extras for up to 3 days, or freeze and thaw in the fridge before serving. These are best made and eaten the same day as the frosting becomes denser when refrigerated or frozen.


Notes

Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.

You can powder the freeze dried raspberries by crushing them in a mortar and pestle. Or crush them right in the bag them come in with a rolling pin. Then sift the powdered raspberries through a fine mesh sieve to remove all the seeds before adding them to the frosting.

  • Category: Baking
  • Method: Mixing
  • Cuisine: American

Keywords: Paleo Chocolate Cupcakes, Gluten Free Cupcakes, Gluten Free Chocolate Cake, Paleo Cake

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