A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting
When the craving for something sweet strikes, there’s nothing quite like a homemade cupcake to satisfy that urge. Today, I’m excited to share my recipe for a delightful gluten-free cupcake with chocolate chips and a creamy peanut butter frosting. This cupcake is moist, fluffy, and perfect for any occasion—whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a sweet treat. With minimal ingredients and easy steps, you’ll be whipping these up in no time!
Why It’s My Go-To
This gluten-free cupcake recipe has become my go-to for several reasons. First, it’s incredibly easy to make, requiring just a handful of ingredients that you likely have on hand. The combination of oat flour and Greek yogurt creates a moist and tender crumb, while the mini chocolate chips add a delightful burst of sweetness. To top it all off, the peanut butter frosting is creamy, rich, and utterly irresistible. It’s the perfect balance of flavors and textures, making it a hit with family and friends alike.
What We’re Using
- 1/4 cup + 2 tablespoons oat flour: This gluten-free flour provides a wonderful texture and nutty flavor.
- 1/4 teaspoon baking powder: Helps the cupcake rise for a light and fluffy texture.
- 1 pinch salt: Enhances the overall flavor of the cupcake.
- 2 teaspoons unsweetened vanilla almond milk: Adds moisture and a subtle vanilla flavor.
- 1 tablespoon honey: A natural sweetener that complements the flavors beautifully.
- 1/4 teaspoon vanilla extract: For that warm, inviting vanilla aroma.
- 1 egg yolk: Richness and structure for the cupcake.
- 1 teaspoon plain Greek yogurt: Adds moisture and tanginess.
- 1 tablespoon mini chocolate chips: Sweet morsels that melt in your mouth.
- 1 1/2 tablespoons natural peanut butter: Creamy goodness that pairs perfectly with the cupcake.
- 1 tablespoon + 1 teaspoon Greek yogurt: Base for the peanut butter frosting.
- Sweetener of choice to taste: Adjust based on your sweetness preference.
Gear Checklist
- Muffin tin: For baking the cupcakes.
- Mixing bowls: For combining ingredients.
- Whisk or spoon: For mixing the batter.
- Measuring cups and spoons: For accuracy in ingredient amounts.
- Cooling rack: To cool the cupcakes after baking.
- Spatula: For frosting the cupcakes evenly.
Stepwise Method: A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
Step 2: Prepare the Muffin Tin
Grease a muffin tin or line it with cupcake liners. This will prevent the cupcakes from sticking and make for easy removal.
Step 3: Mix Dry Ingredients
In a mixing bowl, combine the oat flour, baking powder, and a pinch of salt. Whisk them together until well blended.
Step 4: Combine Wet Ingredients
In another bowl, mix together the unsweetened vanilla almond milk, honey, vanilla extract, egg yolk, and plain Greek yogurt. Stir until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix!
Step 6: Fold in Chocolate Chips
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the cupcakes to rise.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack.
Step 10: Prepare the Frosting
In a bowl, whisk together the natural peanut butter, Greek yogurt, and your choice of sweetener until smooth and creamy.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the peanut butter frosting. Garnish with additional mini chocolate chips if desired.
Customize for Your Needs
- Flavor variations: Add a pinch of cinnamon or a dash of cocoa powder for a chocolatey twist.
- Nut butter alternatives: Swap peanut butter for almond or cashew butter if you prefer.
- Sweetener alternatives: Use maple syrup or agave nectar instead of honey for a vegan option.
- Decorating: Top with crushed nuts, shredded coconut, or even a drizzle of dark chocolate.
Pro Perspective
When baking gluten-free, it’s essential to ensure your ingredients are fresh and properly measured. Oat flour can sometimes clump, so sift it before measuring for the best results. Additionally, experimenting with different sweeteners can yield unique flavors—don’t hesitate to adjust to your taste! And remember, cooling your cupcakes completely before frosting is crucial for maintaining the integrity of the frosting.
Cooling, Storing & Rewarming
These gluten-free cupcakes can be stored at room temperature in an airtight container for up to three days. If you want to keep them longer, consider refrigerating them, where they can last for about a week. To rewarm, pop them in the microwave for a few seconds or enjoy them cold straight from the fridge. The flavors only get better with time!
A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting Q&A
Can I use a different type of flour?
Yes, while oat flour is used in this recipe, you can experiment with other gluten-free flours like almond flour or a gluten-free all-purpose blend. Just keep in mind that the texture may vary slightly.
How can I make these cupcakes vegan?
To make these cupcakes vegan, substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace honey with maple syrup or agave nectar.
Can I freeze the cupcakes?
Absolutely! These cupcakes freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months.
What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, you can use regular yogurt or even applesauce for a dairy-free option. Just keep in mind that the texture might change slightly.
Don’t Miss These
- Sally’s Baking Addiction – For more delightful baking recipes.
- Pinch of Yum – Explore a world of delicious food ideas.
- Minimalist Baker – Discover easy, gluten-free, and vegan recipes.
Bring It to the Table
If you’re looking for a sweet treat that’s both gluten-free and utterly delicious, look no further than this gluten-free cupcake with chocolate chips and peanut butter frosting. With its rich flavors and simple ingredients, it’s bound to become a favorite in your household. So gather your ingredients, preheat that oven, and prepare to indulge in a moist, flavorful cupcake that will leave everyone wanting more! Enjoy every bite of this delightful creation!
A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting
Ingredients
Equipment
Method
- Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly. - Step 2: Prepare the Muffin Tin
Grease a muffin tin or line it with cupcake liners. This will prevent the cupcakes from sticking and make for easy removal. - Step 3: Mix Dry Ingredients
In a mixing bowl, combine the oat flour, baking powder, and a pinch of salt. Whisk them together until well blended. - Step 4: Combine Wet Ingredients
In another bowl, mix together the unsweetened vanilla almond milk, honey, vanilla extract, egg yolk, and plain Greek yogurt. Stir until smooth. - Step 5: Combine Wet and Dry Ingredients
Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix! - Step 6: Fold in Chocolate Chips
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter. - Step 7: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the cupcakes to rise. - Step 8: Bake
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. - Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack. - Step 10: Prepare the Frosting
In a bowl, whisk together the natural peanut butter, Greek yogurt, and your choice of sweetener until smooth and creamy. - Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the peanut butter frosting. Garnish with additional mini chocolate chips if desired.
Notes
- For a chocolatey twist, add a pinch of cocoa powder to the batter.
- Try almond or cashew butter instead of peanut butter for a different flavor.
- Store in an airtight container at room temperature for up to three days.
