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chocolate cupcakes on a white tray

Gluten Free Chocolate Cupcakes with Berry Frosting.

Rich chocolate cupcakes are topped with a light and delicious berry buttercream frosting. These are the perfect cupcakes for your next party.

Course Dessert
Cuisine American, Dairy Free, gluten free, vegan.
Keyword birthday party food, kid friendly treats
Prep Time 10 minutes
Cook Time 24 minutes
Servings 14
Calories 202 kcal

Ingredients

For the cupcakes:

For the frosting:

  • ½ cup vegan buttery spread
  • 3 cups powdered sugar sifted
  • 2 Tablespoons blueberry juice Use about ¾ cup of blueberries to get this amount of juice
  • 24 blueberries for decoration

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake pan with parchment paper liners.

  2. Measure ⅓ cup of coconut oil and put it in a large mixing bowl. Microwave for about 15-20 seconds until it is melted.

  3. Add the sugar and unsweetened applesauce to the oil and mix on low speed. Add the vanilla extract, water, and vinegar, and mix until smooth and combined.

  4. Add the gluten free flour blend, cocoa powder, sugar, baking soda, and salt. Mix on medium speed until smooth. You can also stir by hand if you prefer. A mixer is not required.

  5. If the batter seems too thick, add more water. Some gluten free blends really absorb the liquid, so you will have to use your judgement to adjust the amount of liquid.

  6. Spoon the batter into the cupcake liners, filling them about ⅔ full.

  7. Bake at 350 degrees for 19-24 minutes, or until a toothpick inserted inside comes out clean. Allow the cupcakes to cool in the pan.

  8. Repeat with remaining batter (you will have enough for 2 or 3 more cupcakes).

Make the berry frosting:

  1. Place the ¾ cup of blueberries in a blender and blend until smooth. Add a little water if needed. Place a fine mesh strainer over a bowl. Use a spoon to press the pureed berries against the strainer and extract the juice. You should get about 2-4 Tablespoons of juice.

  2. Cream the vegan buttery spread in a large bowl. Add a little bit of the sifted powdered sugar, and a little juice.

  3. Continue adding more powdered sugar and more juice while mixing on low speed until you get a spreadable consistency.

  4. Spread or pipe the frosting on the cooled cupcakes. Top with a few fresh blueberries.

Recipe Notes

Store leftover cupcakes in the refrigerator.

You can freeze these if you like. Wrap individually and store in the freezer for up to three months.

Use a different berry if you prefer - raspberries, blackberries, or strawberries would work. You could even use cherries for a darker pink icing.

 

Nutrition Facts
Gluten Free Chocolate Cupcakes with Berry Frosting.
Amount Per Serving
Calories 202 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Sodium 216mg9%
Potassium 49mg1%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 16g18%
Protein 2g4%
Vitamin A 308IU6%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.