Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting. Mix the wet ingredients to combined (milk, nut butter, eggs, and honey). In a separate bowl mix the dry ingredients (cacao, flour, baking soda, and salt). Chocolate and peanut butter come to the rescue in these gluten free vegan chocolate peanut butter cupcakes!
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I wanted a strong peanut butter flavor, one that balanced well with the chocolate cupcakes.
They are loaded with veggies, topped with a peanut butter frosting and are sure to be a hit with all of your furry little friends.
The Best Peanut Butter Frosting Dairy Free Recipes on Yummly
You can make Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting use 13 ingredients and 3 the steps. Here guides how you cook it.
The main ingredient Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting as follows:
- You need of for cupcakes:.
- Provide 3/4 of coconut flour.
- Prepare 6 of large eggs.
- Provide 3 of table spoons of milk.
- Provide 2 teaspoons of vanilla extract.
- Provide 1/4 cup of honey, agave, or maple syrup.
- Provide 2 tablespoons of baking powder.
- Provide 1/2 cup of coconut or canola oil.
- Prepare of for the frosting.
- You need 1 of generous cup of peanut butter.
- Provide 1/4 of softened butter.
- You need 2 tablespoons of milk.
- Prepare 4 cups of powdered sugar.
If you are a fan of peanut butter cups or the flavor combination of chocolate and peanut butter then try a batch of these delicious cupcakes. You will find it hard to stop at one. Or that might just be my lack of self-control. Super easy paleo chocolate cupcakes-moist, but not eggy!.
Steps Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting
- First mix together your cupcake ingredients to make a somewhat runny dough, then line a cup cake baking dish with wrappers to fill and spray with a light coating of coconut oil. Fill each cup about 3/4 the way full..
- Make the frosting by softening up your butter, then mixing it your peanut butter. Once combined add vanilla extract and milk. Finally add powdered sugar until the runny mixture becomes the texture you're looking for..
- Bake cupcakes at 359 degrees for 20-25mins or until lightly browned on top and solid. Add frosting to a bag, cut off a small piece in the corner and squeeze it onto your cupcakes. Enjoy!.
I switched out the regular peanut butter for coconut peanut butter in the frosting. I was so pleased with these beautiful little treat I made a second batch and shipped them to my sister for her birthday!!!. My son has an egg allergy and. I frosted these with Coconut Butter Frosting, using my recipe for homemade Coconut Butter that I used on my Carrot-Ginger Muffins, but I often use store-bought coconut butter when I'm in a hurry. I find this coconut butter frosting easier to work with and more reliable than Whipped Coconut Milk.