Gluten Free Sriracha Spiced Chocolate Cupcakes Recipe

Spiced Cupcakes

Spiced CupcakesWho doesn’t love cupcakes? And when they have a little hidden surprise inside and a kick of heat – there’s even more reason to love them! When Peanut Butter and Company sent me on the challenge to make something with their Peanut Butter and Sriracha I kept going past making the Peanut Butter Sriracha Ice Cream. Instead I decided to make cupcakes to go with – and they stole the show!

Gluten Free Sriracha Spiced Chocolate Cupcakes


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon Vanilla 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
  • 1 Tbsp Sriracha Chili Sauce
  • 1 cup Butter softened
  • 1/2 cup Smooth Operator Peanut Butter
  • 4 cups Powdered Sugar
  • 1/2 tsp Vanilla


  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 vanilla.
  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.
  8. Once your cupcakes are cool make your frosting - combine your butter, powdered sugar, vanilla and peanut butter in your mixer. Beat until smooth and pipe-able.
  9. Decorate and enjoy your cupcakes!
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