Berry Gluten-Free Cupcakes Recipe

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.

By Jon Doe

These yummy cakes are made using coconut flour, plus a little gluten-free all-purpose flour.

Ingredients Fresh berries, large berries roughly chopped Gluten free all-purpose flour Superfine sugar Egg Vegetable oil Vanilla extract Berry flavored yogurt Swipe up for the full list of ingredients!

Let's make Berry Gluten-Free Cupcakes

Step 1

Preheat the oven to 350f and line a line a 12-hole cupcake tin with cupcake liners. Reserve half a cup of berries for topping the cupcakes, then place the remaining berries in a small bowl.

Step 2

In a large bowl, mix the sugar, egg, oil and vanilla using a balloon whisk. Add in the yogurt and mix again.

Step 3

Add in the coconut flour, gluten-free all-purpose flour and baking soda and fold into the mixture using a rubber spatula.

Step 4

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.

Step 5

Whilst the cupcakes are cooling, make the cheesecake cream by whisking the cream in a large bowl until it reaches the soft peaks stage.

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