Light and fluffy cupcakes, packed with fresh berries and topped with cheesecake cream! It’s so hard to find gluten-free cupcakes in the shops that taste just right. Brownies and macaroons are easy – with the base of the recipes relying on almonds to get a fudgy or chewy texture. Cupcakes are more difficult – usually requiring all-purpose flour for a light and fluffy texture.
Although I’m not gluten-intolerant myself, I have family members who are, so I’ve experimented with cakes recipes often over the last few years. This is by far the best cupcake recipe I’ve come up with – a cake that even those in the family without the gluten intolerance lap up. It’s so much easier being able to make a big batch for everyone to enjoy, rather than gaving to make two recipes.
These yummy cakes are made using coconut flour, plus a little gluten-free all-purpose flour. There’s plenty of flavor and moisture – thanks to the berries and the addition of berry yogurt to the mixture. The yogurt also works with the bicarbonate of soda to give the cakes plenty of rise.
Top them off with lashings of cheesecake cream and a few fresh berries and you’ve got a fantastic dessert for everybody!
Here’s what you’ll need for the gluten-free cupcakes:
Makes 12 cupcakes
- 2 cups mixed fresh berries, large berries roughly chopped
- 1 tsp gluten free all-purpose flour
- 1 cup superfine sugar
- 1 large egg
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup berry flavored yogurt (full or half fat)
- 1/2 cup plus 1 tsp coconut flour
- 1 cup minus 1 tbsp gluten free all-purpose flour
- 1 tsp baking soda
Cheesecake cream topping:
- 1 cup heavy cream
- 3/4 cup full-fat cream cheese
- 3/4 cup confectioners’ sugar (powdered sugar)
- 1 tsp vanilla extract
- 2 tbsp pink sugar sprinkles (check for gluten free, as sometimes they’re not!)
Step by step instructions for delicious gluten-free cupcakes
In a large bowl, mix the sugar, egg, oil and vanilla using a balloon whisk. Add in the yogurt and mix again.
Add in the coconut flour, gluten-free all-purpose flour and baking soda and fold into the mixture using a rubber spatula. Make sure any large lumps of coconut flour are broken up. Gently fold in the berries.
Divide the mixture between the 12 muffin cases and place in the oven to cook for 15-20 minutes until golden. You can check they’re cooked through by inserting a metal skewer in the middle of one of the muffins. If it comes out clean, the muffins are cooked. Take out of the oven and leave to cool in the tray for 5 minutes, then remove from the tray and let them cool completely on a cooling rack.
Whilst the cupcakes are cooling, make the cheesecake cream by whisking the cream in a large bowl until it reaches the soft peaks stage. Add in the cream cheese and whisk again to combine. Add the confectioners sugar and vanilla extract, and whisk again until combined. Spoon the mixture into a piping bag with a fluted nozzle.
Pipe the cheesecake cream onto the cupcakes starting from the outside and working towards the middle. Top the cupcakes with sugar sprinkles and fresh berries before serving.
Perfect for an afternoon coffee break!