Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting. They are loaded with veggies, topped with a peanut butter frosting and are sure to be a hit with all of your furry little friends. I didn't have almond flour, so I made an all-purpose gf flour with coconut flour, tapioca, and white rice flour. Instead of milk/ milk sub I used an equal amount of coffee, for rounder flavor.

Ingredients of Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting

1. Prepare of for cupcakes:.
2. It’s 3/4 of coconut flour.
3. You need 6 of large eggs.
4. You need 3 of table spoons of milk.
5. It’s 2 teaspoons of vanilla extract.
6. You need 1/4 cup of honey, agave, or maple syrup.
7. Prepare 2 tablespoons of baking powder.
8. It’s 1/2 cup of coconut or canola oil.
9. It’s of for the frosting.
10. Prepare 1 of generous cup of peanut butter.
11. Prepare 1/4 of softened butter.
12. You need 2 tablespoons of milk.
13. You need 4 cups of powdered sugar.

Nut butters are easy to make and just a matter of blitzing the nuts in a food processor until a butter is formed. The Best Peanut Butter Frosting Dairy Free Recipes on Yummly An easy recipe that will kill the dessert round! Chocolate and peanut butter come to the rescue in these gluten free vegan chocolate peanut butter cupcakes!

Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting step by step

1. First mix together your cupcake ingredients to make a somewhat runny dough, then line a cup cake baking dish with wrappers to fill and spray with a light coating of coconut oil. Fill each cup about 3/4 the way full..
2. Make the frosting by softening up your butter, then mixing it your peanut butter. Once combined add vanilla extract and milk. Finally add powdered sugar until the runny mixture becomes the texture you're looking for..
3. Bake cupcakes at 359 degrees for 20-25mins or until lightly browned on top and solid. Add frosting to a bag, cut off a small piece in the corner and squeeze it onto your cupcakes. Enjoy!.

The chocolate cupcakes are tender, fluffy and are my go-to recipe. It took me a few tries to get the peanut butter frosting just right. I wanted a strong peanut butter flavor, one that balanced well with the chocolate cupcakes. That's about all I can say. I made a coconut flour chocolate cake, also sweetened with maple syrup, and wanted a frosting that was delicious w/o being loaded with sugar.