A healthier gluten free vanilla cupcake recipe! This fun S’mores Stuffed Cupcake is a great option all summer long! A vanilla coconut flour cupcake is filled with chocolate and marshmallows, iced with a white chocolate buttercream, and dusted with graham cracker crumbs.
Contents
How to Make Gluten Free Cupcakes
Gluten free cupcakes are something everyone can enjoy.
Coconut flour is high in fiber, and very absorbent, so the cupcakes have a lot of eggs in them. This makes them lower in sugar and higher in protein than a typical treat.
The reason I turn to coconut flour when I go to make cupcakes is because it tastes very similar to a standard gluten-filled cupcake. Coconut flour bakes into a soft and fluffy texture and isn’t dense or crumbly like many other gluten free flours.
For these cupcakes, you’ll need:
- Coconut Flour
- Eggs
- Coconut Oil (grapeseed, avocado or other light tasting oil will work as a swap!)
- Date syrup (honey or maple syrup work also)
- Vanilla or a scraped vanilla bean
- Salt & Baking Soda
Super simple!
Pro Tip: Coconut flour dries out quickly when over baked. For the best tasting cupcakes, stop baking when the centers are still slightly under baked.
These cupcakes are a great recipe for my Sharp Superheated Steam Countertop Oven. I find that gluten free goods that easily dry out in a typical oven really benefit from the steam in this oven.
You NEED to check out this oven if:
- You’re a tad impatient in the kitchen (no preheating required, and it bakes 30% faster than a conventional oven!)
- Over the summer, the heat makes preparing meals more difficult (this tiny guy doesn’t heat up the house like a large oven!).
- You’re trying to be more energy conscious — I’ve realized that 90% of the time, dinner for my family of 4, or even desserts like these cupcakes, don’t need a full oven!
Hop on over to Sharp’s website or check out the product at PC Richards & Sons to find out more!
A Surprise S’mores Filling
Heading into the summer, I have festive and fun sharable desserts on the brain. Cupcakes are perfect for bringing to parties!
And who can resist S’mores?
Keep these vanilla cupcakes as is, or get creative and add a s’mores filling.
To add the fun S’mores Filling:
- Chop a dark chocolate bar & find some mini marshmallows. I buy marshmallows at Whole Foods because the store brand does not contain corn syrup.
- Crush up some gluten free graham crackers in the blender.
- Cut a quarter-sized hole in the top of the cupcake that goes down nearly to the bottom, but not through the bottom.
- Fill the cupcakes with chocolate & marshmallows.
- Frost with your favorite frosting – I like this White Chocolate Buttercream that is made with only 2 ingredients – cream cheese & melted white chocolate!
- Sprinkle with graham cracker crumbs, and festive red, white and blue sprinkles!
The Perfect 4th of July Dessert
My son was thrilled when he bit into one of these cakes and found the surprise inside!
It’s such a simple addition, and really dresses up a plain cupcake to make it party-worthy. The red, white and blue sprinkles are great for all summer holidays — Memorial Day, 4th of July and Labor Day.
Swap the patriotic sprinkles for rainbow sprinkles for a fun birthday treat!
Other Gluten Free Cake Recipes:
- Chocolate Mug Cakes, by Sunkissed Kitchen
- Gluten Free Chocolate Cupcakes, by Sunkissed Kitchen
- Almond Flour Cake, by Sunkissed Kitchen
Gluten Free Cupcakes
Ingredients
- 5 tablespoons coconut oil melted
- 4 eggs
- 1/4 cup date syrup *sub maple syrup or honey
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/3 cup coconut flour
S’mores Toppings
- dark chocolate bar chopped
- mini marshmallows
- gluten free graham crackers
- White Chocolate Buttercream
Instructions
- Preheat oven to 325º F.
- In a mixing bowl, add eggs, coconut oil, date syrup, salt and baking soda. Beat well until mixture is fully incorporated.
- Add coconut flour, and continue to beat until very smooth. The coconut flour will absorb liquid and the batter will become thicker as your stir.
- Line a 6-cavity muffin pan with parchment paper liners. Divide batter into the 6 sections.
- Bake for 24-27 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
S’mores Cupcakes
- Once the cupcakes have cooled, use a knife to cut a quarter-sized hole out of the center of each cake, about 1/4 inch from the bottom of the cupcake.
- Fill each center with chopped dark chocolate and mini marshmallows.
- Frost cupcakes, then dust with graham cracker crumbs. Make these extra festive by adding red, white and blue sprinkles!
These cupcakes are so pretty! And I love that filling, these will go down a treat in my house!
I love vanilla cupcakes! Looks so delicious and perfect for birthdays! I love that they’re gluten free ♥
Love that they are s’more AND gluten-free! I have a similar oven and it’s great! I didn’t know one of the benefits was reducing that drying out and that gluten-free stuff tends to dry out when baked. Thanks for the helpful info !
All the flavor of summer wrapped up into one little cupcake, I love it! I’m sure the kids will get a kick out of the fun surprise inside.
I don’t even know where to begin with these cupcakes because really who wouldn’t feel like a little piece of heaven just fell on their lap with these!! Smores filling and topping!! Cannot wait to make these!!
Such a fun idea! I’m pinning this to do for my grandson’s birthday party.