Recipe: Gluten Free Peanut Butter Cupcakes

Gluten Free Peanut Butter Cupcakes

As promised, here is a sweet recipe for the holiday season. Truth be told, you can make these any time of the year because, really- “Who doesn’t love cupcakes?”

This is not my recipe, but comes from a great cupcake cookbook that I have been talking a lot about lately Gluten Free Cupcakes by Elana Amsterdam. I enjoy her cookbook so much that I have decided to give one away. All new subscribers from December 3rd- December 7th will be eligible. SO SIGN UP!

I took these cupcakes to a friends birthday and received RAVES all around. Everyone loved them! The peanut butter cream cheese icing on top, helped too! Really, they are that good.

Here is her recipe, “Thanks Elana!”

Gluten Free: Chocolate Peanut Butter Cupcakes

Batter

1/2 cup almond flour

1/4 cup coconut flour

1/4 cup good cocoa powder (I like to use Bernard Callebaut)

1/4 tsp salt

1/2 tsp baking soda

4 large eggs

2 Tbsp grapeseed oil (I used canola oil)

1/2 cup agave nectar

Filling

1/2 cup creamy peanut butter

1/4 cup agave nectar

1 tsp vanilla

1/2 tsp salt

Peanut Butter Icing

3/4 of a 250 g cream cheese

2 Tbsp peanut butter

2/3 cup icing sugar

3 Tbsp coconut milk

Instructions: Preheat oven to 350 degrees. Line 9 muffin cups with paper liners.

In a small  bowl, combine the almond flour, coconut flour, cocoa powder, salt and baking soda.

Gluten Free Peanut Butter Cupcake

In a large bowl, whisk together the eggs, grapeseed oil and agave nectar.

Gluten Free Peanut Butter Cupcake
Blend the dry into the wet ingredients with a handheld mixer until thoroughly combined.

Gluten Free Peanut Butter Cupcake

To make the filling, in a small bowl, combine the peanut butter, agave nectar, vanilla extract and salt and mash together with a fork until smooth.

Gluten Free Peanut Butter Cupcake

Scoop 1 Tbsp of pb filling into each prepared muffin cup

Gluten Free Peanut Butter Cupcake

and then cover with 1/4 cup of batter.

Gluten Free Peanut Butter Cupcake
Bake for 20-24 minutes until a toothpick inserted into cupcake comes out clean. Let cool for 1 hour and then frost.

Gluten Free Peanut Butter Cupcake

Gluten Free Peanut Butter Cupcake

Icing In a medium bowl, mix cream cheese with a handheld mixer until smooth and fluffy.

Add the peanut butter and mix again.

Slowly add the icing sugar and coconut milk, and beat until icing is smooth.

Gluten Free Peanut Butter Cupcake

I also made the Cookie Surprise Cupcakes from Elana’s cookbook and they too turned out great. Here’s some photos. Cookie Dough inside a cupcake-oh ya!

Gluten Free Peanut Butter Cupcake

Gluten Free Peanut Butter Cupcake

Don’t forget to sign up for future recipes for a chance to win Elana’s gluten free cupcake cookbook.

2 comments add yours

  1. Great recipe Carrie!

    Thanks for letting me take a few home to sample! They were dangerously delicious! I could eat a whole pan in one sitting that’s how good they are!

    I really like the filling idea and putting chocolate chips in the icing, a definite must-try when I go to bake cupcakes again 🙂

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