Last week I posted this delicious Peanut Butter Cup Cupcake recipe. Now I’m back to share the gluten-free version with you! I was so pleased with how these turned out. They are quite similar to the original version and I don’t think anyone would be the wiser if you didn’t share that they were gluten-free. What a decadent treat for those who live a gluten-free lifestyle!
I only made a few changes to the recipe. I adapted it to make a smaller batch…a dozen cupcakes rather than the 24 the original recipe makes. You can easily double the recipe to feed a crowd though. For the flour I used a combination of brown rice flour, sorghum flour, and tapioca starch. Then just a bit of xanthan gum to help bind it all together. I’m thrilled with the results. I’m so glad you asked for my help in adapting this fabulous recipe Lori. I can’t wait to hear what you think!
Gluten-Free Peanut Butter Cup Cupcakes
- 1/4 cup (1/2 stick) butter
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/3 cup creamy peanut butter
- 2 large eggs, separated
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup tapioca starch
- 1/2 tsp. baking powder
- 1/4 tsp. xanthan gum
- 1/2 cup whole milk
- 12 regular-sized peanut butter cups
Preheat oven to 350. Line a (12 cup) muffin pan with paper liners. In a large bowl, beat butter, brown sugar, sugar, and peanut butter at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, combine brown rice flour, sorghum flour, tapioca starch, baking powder and xanthan gum. Gradually add to butter mixture alternating with milk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form, gently fold beaten egg whites into batter. Spoon batter into prepared muffin cups, filling two-thirds full. Place 1 peanut butter cup in center of each muffin cup, pressing down until edges of peanut butter cup are even with cupcake batter. Bake for 15-20 min or until edges of cupcakes are golden brown, let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread, or pipe, creamy peanut butter frosting over cupcakes.
Creamy Peanut Butter Frosting*:
- 1 cup butter, softened
- 1 cup creamy peanut butter
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 6 cups confectioners’ sugar
In a large bowl, beat butter and peanut butter at medium speed with a mixer until creamy. Add milk and vanilla, beating until combined. Gradually add confectioners’ sugar, beating until smooth.
*I included the full original recipe for the frosting, rather than cutting it in half as well. If you choose to pipe on the frosting (which I highly recommend in the interest of frosting to cupcake ratio!) you will need to have the larger amount of frosting. If you would like to spread the frosting a bit more thinly you could cut this recipe in half.