Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting

Name: Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons gluten-free baking powder; 3 Tbsps butter, softened; 79 milliliters creamy peanut butter; 2 eggs; 158 milliliters granulated sugar; 1 Tbsp milk; 355 milliliters powdered sugar; 296 milliliters Betty All-Purpose Gluten Free Rice Flour Blend; 0 teaspoons salt; 43 grams unsweetened baking chocolate, melted and cooled; 1 teaspoons gluten-free vanilla; 1 teaspoons xanthan gum

The recipe Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting is ready in about 1 hour and 15 minutes and is definitely a super gluten free and vegetarian option for lovers of American food. One serving contains 260 calories, 4g of protein, and 9g of fat. This recipe serves 12. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, butter, baking chocolate, and a few other things to make it today.

Instructions

Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan.

Equipment you will use

Oven

Frying Pan

Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Muffin Liners

In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.

Ingredients you will need

Xanthan Gum

Flour Mix

Salt

Equipment you will use

Bowl

In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy.

Ingredients you will need

Granulated Sugar

Peanut Butter

Vanilla

Butter

Equipment you will use

Bowl

Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.

Ingredients you will need

Egg

Milk

Equipment you will use

Muffin Liners

Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.

Ingredients you will need

Frosting