This recipe for gluten-free chocolate peppermint cupcakes is easy to make, perfect for holiday parties and insanely delicious!
Last weekend my girlfriend was throwing a holiday party and I offered to make some Christmas-y cupcakes. I’m not really sure why I volunteered to do this because honestly, I’m a horrible baker. An appetizer, a cocktail, a cheese plate – these are much more up my alley.
But for some reason, unbeknownst to even myself – I volunteered to bake. At least, I figured, my kids would have some gluten-free dessert options at the party. Because we both know a three-year-old surrounded by Christmas desserts is going to try to eat ALL of them. No? Just mine?
Why you will love this recipe for gluten-free cupcakes:
- These gluten-free Christmas chocolate cupcakes are made with a delicious blend of almond flour and coconut flour. They turn out minty, tender, perfectly moist and fluffy and not too sweet.
- The muffins are topped with a dreamy vanilla frosting that is the perfect light and fluffy topping for these rich, and decadent chocolate cupcakes.
- Some drops of peppermint extract in batter and frosting add a festive flavor and a pleasant cooling effect.
- This gluten-free cupcakes recipe requires just 1 bowl, simple methods, and about 1 hour to prepare. And that includes cooling time. It’s really more like 30 minutes.
- These are perfect for serving at holiday gatherings, or even to make as little homemade food gifts for family and friends!
Why I choose Simple Mills Cake Mix for my gluten-free treats:
Because I’m not an excellent baker and it’s the holidays, I’m sure we’re all crunched for time, I opted to use a healthy, grain-free and even paleo-ish box mix for this gluten-free cupcakes recipe.
The Simple Mills chocolate cake mix is not only delicious and easy on digestion – no gluten, preservatives or rancid vegetable oils commonly found in other box mixes! In fact, most other box mixes contain over 30 ingredients while this one only contains 7.
For the frosting, I use the Simple Mills vanilla frosting. I’ve tried to make my own frosting and it’s such a pain! Unless you’re using pretty refined ingredients like powdered sugar, it just doesn’t work. This frosting is a healthier option that’s still crazy good.
Can you make these gluten-free cupcakes ahead of time?
Definitely! These stay really well. I would make them the night before and frost them when you’re ready to go. I’ve also frozen these cupcakes with good results. Not quite fresh, but still great!
Tools used for this recipe for gluten-free cupcakes:
Tips for making this recipe for gluten-free cupcakes:
- If your vanilla frosting is a bit crumbly, add some cream cheese or a small splash of nut milk and whisk until smooth.
- You can turn the frosting into a chocolate frosting by adding organic unsweetened cocoa powder.
- Add the peppermint extract sparingly – depending on the brand, it can be quite potent. You can always add more towards the end if you feel your batter needs it. Should you have added too little extract to the batter, you can simply make up for it by adding some extra to the frosting.
- You can obviously use a piping bag to create big swirls of frosting. Or use a large zip-top bag with one corner snipped off.
- If you want your cupcakes topped with that signature white and pink swirl of frosting, simply drizzle four drops of all-natural beet food coloring around the inside of your piping bag. Carefully spoon in the prepared vanilla frosting and twist the top of the piping bag shut. As you frost the cupcakes, a pink swirl will appear.
Other great healthy dessert options:
- This paleo Christmas cookie roundup
- Paleo black forest cake
- Cinnamon roll cookie
- Gluten free frosted sugar cookies
Gluten-Free Chocolate Peppermint Cupcakes
Ingredients
- 1 box Simple Mills Chocolate Cupcake Mix
- 3 eggs
- 1/3 cup butter
- 1 tbsp vanilla
- Peppermint extract (NOT essential oil)
- 1 jar Simple Mills Vanilla Frosting
Instructions
- Preheat the oven to 350.
- Make the cupcakes based on the directions on the box.
- Add one tbsp of peppermint extract to the mix.
- Pour the batter into a cupcake tin lined with 12 Christmas cupcake liners and bake for roughly 15 minutes. The instructions on the box say they should bake for 15 to 20 minutes but I recommend checking them after 14 to 15 minutes by inserting a toothpick into the middle. If it comes out clean, the cupcakes are done.
- Using a stand mixer, add the frosting and 1 tsp of peppermint extract. Or mix in a bowl. ( Tip: if you like a less strong peppermint flavor, use a bit less or skip it altogether)
- Mix the frosting until well combined.
- Once the cupcakes are cooled, frost them and decorate them to your liking!
Notes
- If your vanilla frosting is a bit crumbly, add some cream cheese or a small splash of nut milk and whisk until smooth.
- You can turn the frosting into a chocolate frosting by adding organic unsweetened cocoa powder.
- Add the peppermint extract sparingly – depending on the brand, it can be quite potent. You can always add more towards the end if you feel your batter needs it. Should you have added too little extract to the cupcake batter, you can simply add some more to the frosting.
- You can obviously use a piping bag to create big swirls of frosting. Or use a large zip-top bag with one corner snipped off.
- If you want your cupcakes topped with that signature white and pink swirl of frosting, simply drizzle four drops of all-natural beet food coloring around the inside of your piping bag. Carefully spoon in the prepared vanilla frosting and twist the top of the piping bag shut. As you frost the cupcakes, a pink swirl will appear.
Nutrition
