1 1/3cup Bob's Red Mill 1:1 Gluten-Free Flour(200 grams)
3/4cupunsweetened cacao or cocoa powder
Raspberry Buttercream Frosting
1/2cupbuttersoftened to room temperature
2 1/2cuppowdered sugar
1/4cup raspberry preserves
25fresh raspberriesoptional, for topping and serving
Preheat your oven to 350º F and line cupcake tins with 18 liners. Set aside.
Sift together flour, cacao powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
In the bowl attached to your standing mixer, add the softened butter and sugar and mix on high until the mixture is creamy and fluffy, about 1-2 minutes. Add the eggs and vanilla and mix on medium until well combined.
Add the sifted flour mixture and milk to the butter mixture and continue to mix batter on medium speed until all the ingredients come together.
Fill each of the cupcake tins with the cupcake batter. They should be about 3/4 of the way full and fill 16-18 muffin tins.
Bake the cupcakes for 15-16 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Leave cupcakes in the pan to cool completely before frosting.
In a bowl attached to your standing mixer, beat softened butter for 1 minute, then add half of the powdered sugar and mix on low.
Add the heavy cream (or milk), vanilla, salt, raspberry preserves and remaining powdered sugar and continue to mix on medium until the frosting is well incorporated and fluffy. You want the buttercream to be creamy and spreadable. If it's too runny, add a bit more powdered sugar. If it's too stiff, add a tiny bit more heavy cream or milk.
Add frosting to a piping bag and pipe it on each cooled cupcake or use a butter knife or spatula to manually spread the frosting on top of each cupcake. Top each cupcake with a fresh raspberry (optional) and/or serve with fresh raspberries.
*Heavy cream helps to thicken the frosting and make it extra creamy. You can alternatively use any milk or dairy-free milk alternative. The frosting will still taste great.To make this recipe dairy free, use a dairy-free butter and milk alternative. You can use any flavored fruit preserves or jam if you don't like raspberry preserves. Store leftover cupcakes in a zip top bag in your fridge. They last for several days and still taste great.You can freeze individually wrapped cupcakes and defrost them at room temperature a few hours before you're ready to enjoy one. They pack well in school lunches and are great to send with your child for birthday parties, especially when gluten-free food may not be readily available.You can add 1-2 drops of red food coloring to the frosting if you desire a bolder "pink" look, especially for Valentine's Day.