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Homemade A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting recipe photo

A Gluten-Free Cupcake with Chocolate Chips and Peanut Butter Frosting

These cupcakes are a delightful treat that everyone will love! Indulge in chocolate chips and creamy peanut butter frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1/4 cup oat flour
  • 2 tablespoons oat flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoons unsweetened vanilla almond milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 teaspoon plain Greek yogurt
  • 1 tablespoon mini chocolate chips
  • 1 tablespoon mini chocolate chips extra for garnishing
  • 1 1/2 tablespoons natural peanut butter
  • 1 tablespoon Greek yogurt
  • Sweetener of choice to taste

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven
  • Cupcake liners
  • Cupcake pan

Method
 

Directions
  1. Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
  2. Step 2: Prepare Your Baking Pan - Line your cupcake pan with liners or grease it lightly if you prefer not to use liners.
  3. Step 3: Mix Dry Ingredients - In a mixing bowl, combine the oat flour, baking powder, and salt. Whisk them together to ensure even distribution.
  4. Step 4: Whisk Wet Ingredients - In another bowl, whisk together the unsweetened vanilla almond milk, honey, vanilla extract, egg yolk, and Greek yogurt until smooth.
  5. Step 5: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cupcakes dense.
  6. Step 6: Fold in Chocolate Chips - Gently fold in the mini chocolate chips, reserving a few for topping the cupcakes later.
  7. Step 7: Fill Cupcake Liners - Spoon the batter evenly into the prepared cupcake liners, filling them about two-thirds full. This allows room for rising.
  8. Step 8: Bake - Place the cupcake pan in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Cool Your Cupcakes - Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Step 10: Make the Peanut Butter Frosting - In a bowl, mix together the natural peanut butter and Greek yogurt until smooth. Add sweetener to taste. If you’d like a fluffier texture, you can add a little bit of almond milk to reach your desired consistency.
  11. Step 11: Frost Your Cupcakes - Once the cupcakes are completely cool, frost them generously with the peanut butter frosting. Top with extra mini chocolate chips for a delightful finish.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze the cupcakes wrapped in plastic wrap for up to 2 months.
  • Add spices like cinnamon for a cozy flavor in cool weather.