peppermint mocha cupcakes

Gluten Free Peppermint Mocha Cupcake Recipe

Peppermint Mocha Cupcakes

One of my favorite flavors, especially this time of year is Peppermint. Even though it makes me sneeze, it doesn’t stop me from ordering Peppermint Mochas, or eating candy canes all winter long.

Today is Carla from Good Cook‘s birthday, so a handful of us Good Cook Kitchen Experts decided to make her cakes! While she wont be able to enjoy these yummy cupcakes from California – I hope she has a fantastic birthday and know that we’re thankful for everything they do for us!

So here’s to Carla’s birthday – and to some Peppermint Mocha yumminess!

Peppermint Mocha Cupcakes

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Pure Peppermint Extract
  • 1 cup White rice flour
  • 1/2 cup Tapioca Starch
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 tsp Salt
  • 1/2 cup water
  • 1/2 cup milk

Directions

  1. Preheat your oven to 375 degrees.
  2. In a small bowl, cream butter and sugar until light and fluffy.
  3. Beat in egg and peppermint extract.
  4. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
  5. Add milk, dry mixture and water until well combined. End on a wet ingredient.
  6. Fill paper-lined muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Frosting:

Ingredients

  • 8 tbsp. butter
  • 1/2 teaspoon Peppermint Extract
  • 2 cups powdered sugar
  • 2 to 3 tbsp. milk

Directions

  1. Cream butter and peppermint extract
  2. Add in your powdered sugar
  3. Add milk to and butter mixture. Start with 2 tbsp. of milk, add additional if needed.

Top with crushed peppermint candies.

Peppermint Mocha Cupcakes

Gluten Free Peppermint Mocha Cupcake Recipe

Gluten Free Peppermint Mocha Cupcake Recipe

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Pure Peppermint Extract
  • 1 cup White rice flour
  • 1/2 cup Tapioca Starch
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 tsp Salt
  • 1/2 cup water
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 375 degrees.
  2. In a small bowl, cream butter and sugar until light and fluffy.
  3. Beat in egg and peppermint extract.
  4. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.
  5. Add milk, dry mixture and water until well combined. End on a wet ingredient.
  6. Fill paper-lined muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://week99er.com/new/gluten-free-peppermint-mocha-cupcake-recipe/
The following two tabs change content below.

Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com

3 thoughts on “Gluten Free Peppermint Mocha Cupcake Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.