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    Home » Recipes » Desserts

    Published: Sep 23, 2018 by Dina-Marie · Modified: Nov 13, 2021 Leave a Comment This post may contain affiliate links

    Gluten-Free Cupcakes

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    These Gluten Free Chocolate Cupcakes are moist and delicious, especially when covered with a creamy buttercream frosting. It'ss a grain-free and gluten-free recipe!

     

    Absolutely not! In fact, anyone can and will enjoy this! The fact that paleo recipes often qualify for the GAPS diet also makes baking on GAPS easier.

    The replacements I like to use for regular flour (that has gluten) is coconut flour and nut flour. My preference for these grain-free chocolate cupcakes is coconut flour.

    This recipe does taste better and lighter when using coconut flour rather than almond flour.

    Substitutions

    While this grain-free recipe strictly follows the GAPS diet, based on your health needs, you can substitute some of the ingredients.

    For instance, if you’re in a low-carb or keto diet, you can substitute your choice of sweetener for the honey such as monk fruit sweetener. I used raw honey because it has beneficial enzymes that help support the immune system.

    Butter can also be substituted for olive oil or coconut oil. 

    Cooking time

    It takes 10 mins to prep the ingredients and 20 minutes to cook. If you follow the ingredients I used in this recipe, it will make 12 cupcakes.

    Top tips

    Want Fluffy Buttercream Frosting? Do not soften the butter in a microwave. Instead, soften at room temperature.

    Taking it out from the fridge ahead of time to place in room temperature will soften it slowly without melting it. Incorporate more air by whipping for a long time until you notice a lighten change in color and texture.

    You can make this cupcake ahead of time and store at room temp or in the fridge. The buttercream frosting will stay “in shape” better in the fridge. If you are not eating immediately, hold off from adding frosting to the cake.

    In the case that you have leftover and cakes have been frosted, put in an airtight container and refrigerate. This should last for 1 or 2 days.

    If you’ve tried this recipe or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, and YouTube.

    Gluten Free Chocolate Cupcakes

    Dina-Marie

    Moist and delicious, especially when covered with a creamy buttercream frosting, these are sure to be a hit. Plus they are a GAPS, paleo, grain-free and gluten-free recipe!

    5 from 1 vote
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins

    Course Dessert
    Cuisine American

    Servings 12
    Calories 388 kcal

    Ingredients

      

    For Cupcakes

    • ½ c. coconut flour
    • ½ c. unsweetened cocoa
    • ½ teaspoon baking soda
    • 6 eggs
    • 1 c. raw honey
    • ¼ c. butter

    For Chocolate Buttercream Frosting

    • 1 cup butter softened (2 sticks)
    • ⅔ cup honey
    • 4 tablespoon cocoa unsweetened

    Instructions

     

    For Cupcakes

    • Preheat oven to 350 F.
    • Combine all the dry ingredients and mix well.
    • Melt butter in saucepan over low heat or in microwave
    • Mix eggs, honey and melted butter together.
    • Combine wet and dry ingredients and mix until smooth without clumps (coconut flour expands as it takes in moisture, so it is good to give it a little time)
    • Fill each cupcake liner ½.
    • Bake for 20 minutes or until a toothpick inserted comes out clean.
    • Cool cupcakes before applying frosting
    • Frost and enjoy! You can store these at room temp or in the fridge. The buttercream frosting will stay “in shape” better in the fridge.

    For Chocolate Buttercream Frosting

    • Combine in mixer and blend until smooth. Spread on cupcakes or use a pastry bag and decorator tip to pipe.

    Notes

    You can store these at room temp or in the fridge. The buttercream frosting will stay “in shape” better in the fridge.

    Nutrition

    Calories: 388kcalCarbohydrates: 44gProtein: 7gFat: 24gSaturated Fat: 15gCholesterol: 133mgSodium: 279mgPotassium: 233mgFiber: 7gSugar: 33gVitamin A: 715IUVitamin C: 1mgCalcium: 35mgIron: 2mg

    Keyword Banana Bread with Almond Flour, gluten free, grain free pumpkin brownies, Paleo
    Tried this recipe?Let us know how it was!

    What is your favorite thing about this Gluten Free Chocolate Cupcake recipe?

    Leave a comment - I would love to know!

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    Your gut health plays a central role in nutrient absorption, and affects all other systems in your body. The bacterial cultures in your intestines are an often overlooked and neglected part of the average diet.

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    You'll find recipes here that focus on prebiotic ingredients, whole vegetables, and probiotics like kefir, sauerkraut and cheese.

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