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Gluten Free Chocolate Cupcakes

These Gluten Free St. Patrick's Day Cupcakes are hands down the best, moist, fluffy gluten free cupcakes ever. The buttercream is not too sweet and uses all natural food coloring. They are prepared in one bowl and super easy.
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: gluten free chocolate cupcakes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: 930kcal
Author: Karen Kelly


  • Stand Mixer


  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup canola oil
  • 2 teaspoon vanilla
  • 1 ¾ cups Cup 4 Cup Gluten Free Flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup freshly brewed coffee
  • For buttercream:
  • 2 sticks of European unsalted butter Plugra
  • 2 - 2 ½ cups of powdered sugar
  • 1 teaspoon vanilla extract
  • tiny pinch of salt
  • 1 package of natural food coloring
  • 1 tablespoon of milk or heavy cream if needed for thinning


  • Preheat oven to 350°.
  • Spray two round 9-inch cake pans with cooking spray and line with round parchment sheets.
  • In the bowl of an electric mixer add first wet ingredients, buttermilk through vanilla. Mix on low until combined with the paddle attachment.
  • Add the dry ingredients all at once, flour through salt and mix on low using a spatula to scrape the sides.
  • Add fresh coffee and mix just until combined. Do not overmix.
  • Pour batter into two cake pans dividing evenly.
  • Place on middle rack and cook for about 25-35 minutes rotating once.
  • Check with a toothpick after 25 minutes to see if it's done. If not put back in for five minutes and check again.
  • Let cool 30 minutes.
  • For the icing:
  • Place butter in mixer and beat for a few minutes.
  • Add sugar in ½ cup increments and beat well, using a spatula to scrape down the sides.
  • Add the vanilla and beat.
  • Add the food coloring and continue to beat.
  • Check out the texture. If you want it thinner add a bit of milk or cream. I added just a teaspoon.


Add more milk to the buttercream frosting if you want a thinner icing.  


Calories: 930kcal | Carbohydrates: 143g | Protein: 7g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 620mg | Potassium: 250mg | Fiber: 5g | Sugar: 119g | Vitamin A: 818IU | Calcium: 99mg | Iron: 2mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.