Whether it's a birthday, the holidays, or just because, these cupcakes are decadent and perfect for any occasion (even if it's just a night in). Rich chocolate cake and creamy cashew frosting is a match that can't be beat. These cupcakes are straight forward, beyond delicious, and gluten-free! Do you need more convincing?

Chocolate Cashew Butter Cupcakes With Homemade Gluten-Free Flour Blend [Vegan, Gluten-Free]



8 cupcakes



For the Cupcake's Dry Ingredients:

  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup arrowroot flour
  • 1/2 cup cocoa powder
  • 1/2 cup cane sugar
  • 1/2  cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • Pinch of salt

For the Cupcake's Wet Ingredients:

  • 1/2 cup non-dairy milk plus 2 tablespoons apple cider vinegar
  • 2/3 cup oil

For the Cashew Butter Frosting:

  • 1/2 cup of smooth, unsweetened cashew butter
  • 3 tablespoons of vegan butter
  • 1 cup of powdered sugar
  • 2 tablespoons of full fat coconut milk
  • 1 teaspoon of vanilla extract

For the Cashew Butter Cups:

  • 1/2 cup of cacao butter
  • 1/2 cup of cacao powder
  • 1/4 of maple syrup
  • Cashew butter (or nut butter of choice)


To Make the Cupcakes:

  1. Preheat the oven to 350°F.
  2. Start by combining the milk and apple cider vinegar together to allow it to curdle. Then mix all of your dry ingredients in a large mixing bowl and stir well to combine. Add the oil to milk and vinegar mixture and mix it up.
  3. Add the wet ingredients to the dry and combine without over mixing. Line a muffin tin with cupcake liners and fill 3/4 full.
  4. Bake for 18 minutes, rotating at the 9-minute mark. Make sure a toothpick inserted comes out clean to know they are cooked through.
  5. Allow them to cool before frosting (at least 30 minutes).

To Make the Cashew Butter Frosting:

  1. Throw everything in a bowl and mix it with an electric mixer.

To Make the Cashew Butter Cups (Stars On Cupcakes):

  1. Melt the cacao butter on low heat in a pot on your stove. Slowly add the cacao powder while stirring constantly, finally add the maple syrup and stir to combine. Allow this mixture to cool slightly.
  2. Spoon a bit of the mixture into a chocolate mould or mini cupcake liners – just enough to cover the bottom.
  3. Freeze the prepared moulds/liners for 10 minutes.
  4. Once you remove them from the freezer, spoon out a very small amount of cashew butter (not quite 1/4 teaspoon) into each one and try to smoosh it down so it is flat. Then top with the remaining chocolate.
  5. Freeze for at least 30 minutes. This will make at least a dozen (maybe more for munching on).


The chocolate cashew butter stars on top of the cupcakes in the photo are optional. But they're awesome.