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Gluten Free Chocolate Cupcakes with Peppermint Buttercream

These moist and delicious cupcakes topped with dairy free peppermint buttercream will melt in your mouth. Everyone will love these. 
Course Dessert
Cuisine American
Keyword Dairy Free Peppermint Buttercream, Easy gluten free cupcake recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 18 Cupcakes
Calories 352kcal

Ingredients

Chocolate Cupcakes

  • 2 Cups Gluten Free All Purpose Flour
  • 1 tsp. Xanthan Gum
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 Cup Water
  • 2 Eggs
  • 1 Cup Dairy Free Milk I use Coconut
  • 1 1/2 Cups Sugar
  • 1/2 Cup Dairy Free Butter
  • 2 TBSP. Coconut Oil
  • 1 TBSP. Vanilla Extract
  • 1 Cup Cocoa Powder

Peppermint Buttercream

  • 1/2 Cup Vegan Butter
  • 1/2 Cup Vegetable Shortening
  • 2 1/2 Cups Powdered Sugar
  • 4 tsp. Dairy Free Milk I use Coconut
  • 1 tsp. Peppermint Extract
  • 3 TBSP. Crushed Peppermint Candy

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350 degrees F. 
  • Boil the water in a sauce pan with 1/2 cup of sugar for about 3 minutes. Remove from heat and allow to cool. 
  • With your stand mixer on medium speed, blend the remaining cup of sugar with the vegan butter and melted coconut oil. 
  • Add the dairy free milk and the cooled water/sugar mixture to the mixer. 
  • 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. 
  • Beat on medium speed for 5 minutes scraping the sides halfway through. The batter should have a pudding like consistency. 
  • Pour into a cupcake pan lined with cupcake liners. Fill each cupcakes 3/4 full. Bake for 20 minutes, or until a toothpick comes out clean. Allow to completely cool before frosting. 

Dairy Free Peppermint Buttercream

  • In a mixer cream butter and shortening.
  • Add powdered sugar, peppermint extract, and dairy free milk. Mix for 3 minutes on medium speed and allow it fluff up. 
  • Add crushed candies and allow them to blend in by mixing for 45 seconds. 
  • Frost cooled cupcakes. 

Notes

If you plan to pipe the frosting make sure your candies are crushed very well. Big pieces will clog the piping tips. 

Nutrition

Calories: 352kcal | Carbohydrates: 49g | Protein: 2g | Fat: 18g | Saturated Fat: 5g | Sodium: 276mg | Potassium: 128mg | Fiber: 3g | Sugar: 35g | Vitamin A: 240IU | Calcium: 39mg | Iron: 1.2mg