Gluten-Free Chocolate Peanut Butter Cupcakes

A moist and delicious gluten-free chocolate peanut butter cupcake with almond flour. The creamy, dreamy dairy-free frosting is naturally sweetened with maple syrup and sweet potatoes. These are easy and fun to make and decorate!

how to make the best gluten-free chocolate peanut butter cupcakes with almond flour and naturally sweetened

I know how hard it can be to serve a delicious dessert that can accommodate a variety of food allergies. I’ve got you covered with my moist and delicious chocolate peanut butter cupcakes.

They’re made gluten-free with almond flour and have a dreamy dairy-free peanut butter frosting. And they’re naturally sweetened with maple syrup and sweet potatoes. So there’s no spec of white processed sugar or flour in sight. If you’re trying to reduce your sugar intake, these are a perfect way to indulge your sweet tooth.

YouTube video

Why You’ll Love This Gluten-Free Chocolate Peanut Butter Cupcake Recipe:

  • It’s naturally sweetened with sweet potatoes and maple syrup.
  • The frosting is thick, creamy, and perfect for piping and frosting cupcakes.
  • It is moist and flavorful without a processed white sugar overload.

How Do You Make My Gluten-Free Chocolate Peanut Butter Cupcakes?

Step 1. Steam the Sweet Potatoes

Peel and chop two medium-sized sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.

Step 2. Make the Frosting

Combine all the frosting ingredients in a food processor. Mix on high speed until all the ingredients are smooth and well combined. Transfer the frosting to a bowl and store it in the fridge until you’re ready to frost the cake. The frosting can be made ahead of time and stored in the fridge if needed.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step3. Mix the Dry Cake Ingredients

Add all the dry cake ingredients (almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt) to a bowl. Mix with a whisk to break up any clumps.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4. Mix the Wet Cake Ingredients

In a separate mixing bowl, combine all the wet ingredients (eggs, oil, maple syrup, vanilla, and apple cider vinegar). Mix with a whisk until all the eggs are well-combined.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5. Combine the Wet & Dry Ingredients

Pour the dry ingredients into the bowl with the wet ingredients and mix with a whisk until well combined.

Step 6. Pour into Muffin Pan

If using my favorite silicone muffin pan, you will not need cupcake liners.

Line your muffin tin with cupcake liners and lightly spray with non-stick cooking spray. Pour the batter into the cups three-fourths to the top.

Bake at 350ºF  for 25 minutes or until a toothpick comes out clean. Allow them to cool on the counter before frosting.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 7. Apply the Frosting Swirls

Insert a jumbo star frosting tip into a pastry bag and fill it with the frosting. Create a frosting swirl in the center of the cupcake by gently pushing the frosting in a circular shape and then gradually moving to the swirl’s center and lifting it to create a peak.

OPTIONAL:

Drizzle warm peanut butter across the cupcake. Repeat with melted chocolate. You can make a simple drizzle with 1/4 cup of chocolate chips and 1 teaspoon of coconut oil. Finish with sprinkles.

Mixing cranberries into muffin batter.
how to make the best gluten-free chocolate peanut butter cupcakes with almond flour and naturally sweetened

Gluten-Free Chocolate Peanut Butter Cupcakes

A moist and delicious gluten-free chocolate peanut butter cupcake with almond flour. The creamy, dreamy dairy-free frosting is naturally sweetened with maple syrup and sweet potatoes. These are easy and fun to make and decorate!
5 from 3 votes
Servings 12
Prep Time 30 minutes
Cook Time 25 minutes

Ingredients
  

Peanut Butter Frosting:

  • 1-1/2 cups steamed and cooled cubed sweet potatoes
  • 1/2 cup coconut milk (the solid part)
  • 1/4 cup maple syrup
  • 1/4 cup creamy natural peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Chocolate Cake:

  • 4 eggs
  • 3 tablespoons oil (extra light olive oil is my fave)
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2/3 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup tapioca flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder

Instructions
 

Peanut Butter Frosting:

  • Peel and chop two medium-sized sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.
  • Combine all the frosting ingredients in a food processor. Mix on high speed until all the ingredients are smooth and well combined. Transfer the frosting to a bowl and store it in the fridge until you're ready to frost the cake. The frosting can be made ahead of time and stored in the fridge if needed.
  • Add all the dry cake ingredients (almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt) to a bowl. Mix with a whisk to break up any clumps.
  • In a separate mixing bowl, combine all the wet ingredients (eggs, oil, maple syrup, applesauce, vanilla, and apple cider vinegar). Mix with a whisk until all the eggs are well-combined. 
  • Pour the dry ingredients into the bowl with the wet ingredients and mix with a whisk until well combined. 
  • If using my favorite silicone muffin pan, you will not need cupcake liners.
    Line your muffin tin with cupcake liners and lightly spray with non-stick cooking spray. Pour the batter into the cups three-fourths to the top.
    Bake at 350ºF  for 25 minutes or until a toothpick comes out clean. Allow them to cool on the counter before frosting.
  • Insert a jumbo star frosting tip into a pastry bag and fill it with the frosting. Create a frosting swirl in the center of the cupcake by gently pushing the frosting in a circular shape and then gradually moving to the swirl's center and lifting it to create a peak. 
    OPTIONAL:
    Drizzle warm peanut butter across the cupcake. Repeat with melted chocolate. You can make a simple drizzle with 1/4 cup chocolate chips and 1 teaspoon coconut oil. Finish with sprinkles.

Video

YouTube video

Nutrition

Calories: 239kcalCarbohydrates: 26gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 55mgSodium: 154mgPotassium: 168mgFiber: 3gSugar: 16gVitamin A: 865IUVitamin C: 0.4mgCalcium: 105mgIron: 2mg
Keyword chocolate, cupcake, dairy free, gluten free, naturally sweetened, peanut butter
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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