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.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier! I’ve been using the Superheated Steam Countertop Oven for the past few months, and can’t wait to share how it makes cooking healthy meals easier. Thanks for supporting me and the brands I work with. I only share this space with the very best.
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
- 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
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!
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!
Gluten Free Cupcakes
- 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 in the Sharp Superheated Steam Countertop Oven on 325º F for 16 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
- If using a conventional oven, preheat oven to 325º F for 25-28 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
- 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!
Other Gluten Free Cake Recipes:
- Chocolate Mug Cakes, by Sunkissed Kitchen
- Gluten Free Chocolate Cupcakes, by Sunkissed Kitchen
- Almond Flour Cake, by Sunkissed Kitchen
This Gluten Free Vanilla Cupcakes post may contain affiliate links, meaning if you make a purchase, I will receive part of the sale as a commission. This helps me continue to bring you lots of fresh and inspired recipes!