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Delicious A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting photo

A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting

These gluten-free cupcakes are moist, fluffy, and topped with creamy peanut butter frosting—perfect for any celebration!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1/4 cup oat flour
  • 2 tablespoons oat flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoons unsweetened vanilla almond milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon plain Greek yogurt
  • 1 tablespoon mini chocolate chips
  • 1 1/2 tablespoons natural peanut butter
  • 1 tablespoon Greek yogurt
  • 1 sweetener of choice to taste

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • Cooling rack
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat the Oven
    Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Step 6: Fold in Chocolate Chips
    Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.