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.

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If you are a fan of peanut butter cups or the flavor combination of chocolate and peanut butter then try a batch of these delicious cupcakes. You will find it hard to stop at one. Or that might just be my lack of self-control. You can have Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting using 13 ingredients or minus. Here is how you achieve that.

The main ingredient Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting

You need of for cupcakes:.
Prepare 3/4 of coconut flour.
Provide 6 of large eggs.
Prepare 3 of table spoons of milk.
Provide 2 teaspoons of vanilla extract.
Prepare 1/4 cup of honey, agave, or maple syrup.
You need 2 tablespoons of baking powder.
You need 1/2 cup of coconut or canola oil.
Prepare of for the frosting.
Prepare 1 of generous cup of peanut butter.
You need 1/4 of softened butter.
You need 2 tablespoons of milk.
Provide 4 cups of powdered sugar.

Grease a round or square cake pan with coconut oil. Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla. 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.

These recipes make in approximately 40 minutes from initiate to finish, and 3 steps. Get ready to attend these recipes to get you by means of a concerned back-to-school monsoon!. Here is how you make that.

Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting hint

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..
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..
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!.

Chocolate and peanut butter come to the rescue in these gluten free vegan chocolate peanut butter cupcakes! 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. Recipe: Gluten Free and Dairy Free Peanut Butter Cake.