Print Recipe

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!



Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes, dessert, Gluten Free Cake, Gluten Free Dessert, Gluten-Free Burgers, S'mores
Servings: 6 cupcakes
Calories: 215kcal

Equipment

Ingredients

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

Instructions

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.