Chocolate Cupcakes with Peppermint Buttercream

gluten & dairy free

These delicious cupcakes are sure to impress everyone during the holidays, even those who are not gluten free or dairy free.

This is a method that is tried and true and it makes the most amazing and delicious moist cakes

The perfect use of traditional Kimono fabric, Japanese cypress and modern touches in every room.

Are you ready to make chocolate cupcakes with dairy free peppermint buttercream now?

Chocolate Cupcakes with Peppermint Buttercream






352 kcal



Gluten Free All Purpose Flour, Xanthan Gum, Baking Powder, Baking Soda, Salt, Water, Eggs, Dairy Free Milk, Sugar, Dairy Free Butter, Coconut Oil, Vanilla Extract, Cocoa Powder


With your stand mixer on medium speed, blend the remaining cup of sugar with the vegan butter and melted coconut oil. 

Step 4

Turn the mixer on low speed. Add the eggs, vanilla, sea salt, baking soda, baking powder, xanthan gum, cocoa powder, and GF all purpose flour.

Step 4

Pour into a cupcake pan lined with cupcake liners. Fill each cupcakes 3/4 full. Bake for 20 minutes

Step 4

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