Today I am THRILLED to bring you a healthier gluten-free vanilla cupcake recipe created by our Sharp Chef Sunkissed Kitchen! This fun S’ mores Stuffed Cupcake is an excellent option for a movie night or indoor camping session this winter. This recipe features a vanilla coconut flour cupcake that is filled with chocolate and marshmallows, iced with white chocolate buttercream, and dusted with graham cracker crumbs.
How to Make Gluten-Free Cupcakes
Gluten-free cupcakes are something everyone can enjoy, even if you do not have a gluten allergy! I started incorporating mindful gluten-free recipes into my weekly routine about a year ago in an attempt to have a cleaner diet in 2019, and some of my favorite recipes now are made without any gluten.
In this recipe, we use coconut flour, which is high in fiber and very absorbent, so the cupcakes require a lot of eggs in them. This makes them lower in sugar and higher in protein than a typical treat.
The reason I turn to coconut flour when I go to make cupcakes is that it tastes very similar to a standard gluten-filled cupcake. Coconut flour bakes into a soft and fluffy texture and isn’t dense or crumbly like many other gluten-free flours.
For these cupcakes, you’ll need:
- Coconut Flour
- Coconut Oil (grapeseed, avocado, or other light-tasting oil will work as a swap!)
- Date syrup (honey or maple syrup work also)
- Vanilla or a scraped vanilla bean
- Salt & Baking Soda
I know, I was shocked by how few ingredients were required too!
Pro Tip: Coconut flour dries out quickly when over baked. For the best tasting cupcakes, stop baking when the centers are still slightly underbaked.
These cupcakes are an excellent recipe for a Sharp Superheated Steam Countertop Oven. I find those gluten-free goods that quickly dry out in a typical oven benefit from the superheated steam that is present while cooking in this oven.
You NEED to check out this oven if:
- You’re a tad impatient in the kitchen (no preheating required, and it bakes 30% faster than a conventional oven!)
- Over the summer, the heat makes preparing meals more difficult (this tiny oven doesn’t heat the house like a large oven!).
- You’re trying to be more energy conscious — I’ve realized that 90% of the time, dinner for my family of 4, or even desserts like these cupcakes, don’t need a full oven!
A Surprise S’ mores Filling
I have festive and fun sharable desserts on the brain all year long, and well, these cupcakes are the perfect treat to bring to parties!
And who can resist S’mores? The simple answer is absolutely no one.
To add the fun S’ mores Filling:
- Chop a dark chocolate bar & find some mini marshmallows
- Crush up some gluten-free graham crackers in the blender
- Cut a quarter-sized hole in the top of the cupcake that goes down nearly to the bottom, but not through the bottom.
- Fill the cupcakes with chocolate & marshmallows.
- Frost with your favorite frosting – I like this White Chocolate Buttercream that is made with only 2 ingredients – cream cheese & melted white chocolate!
- Sprinkle with graham cracker crumbs and sprinkles.
The Perfect Spring Dessert
The s’mores filling is such a simple addition and really dresses up a plain cupcake to make it party-worthy. The sprinkles are a great touch for birthday parties, holiday events, or even just for fun.
Gluten-Free S’mores Cupcakes
A classic vanilla cupcake made gluten-free with high fiber coconut flour. These healthier cupcakes have the same light and fluffy texture as a classic version and are sure to be a hit! Dress them up with an s’mores filling and a white chocolate buttercream frosting, if desired!
For the Cupcakes
- 5 tbsp coconut oil melted
- 4 eggs
- 1/4 cup date syrup (you can substitute with maple syrup or honey)
- 1 tsp vanilla
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/3 cup coconut flour
For the S’mores Toppings
- 1 bar dark chocolate (chopped)
- 1 bag mini marshmallows
- 1 box gluten-free graham crackers
- 1 can white chocolate buttercream frosting
For the Cupcakes
- In a mixing bowl, add eggs, coconut oil, date syrup, salt, and baking soda. Beat well until the mixture is fully incorporated.
- Add coconut flour, and continue to beat until very smooth. The coconut flour will absorb liquid and the batter will become thicker as you stir.
- Line a 6-cavity muffin pan with parchment paper liners. Divide batter into the 6 sections.
- Bake in the Sharp Superheated Steam Countertop Oven on 325º F for 16 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
- If using a conventional oven, preheat oven to 325º F for 25-28 minutes, until the centers are slightly undercooked (soft), but the outer edges are firm.
For the S’mores Filling
- Once the cupcakes have cooled, use a knife to cut a quarter-sized hole out of the center of each cake, about 1/4 inch from the bottom of the cupcake.
- Fill each center with chopped dark chocolate and mini marshmallows.
- Frost cupcakes, then dust with graham cracker crumbs.
Other Gluten Free Cake Recipes:
- Chocolate Mug Cakes, by Sunkissed Kitchen
- Gluten-Free Chocolate Cupcakes, by Sunkissed Kitchen
- Almond Flour Cake, by Sunkissed Kitchen