• 1¼ c. gluten-free baking flour
  • 3 tbsp. Dutch cocoa powder
  • 2 tbsp. gluten-free all-purpose flour
  • 1 tbsp. cinnamon
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • ½ c. unsalted butter, softened
  • ¹⁄₃ c. coconut oil, melted
  • ¾ c. cane sugar
  • 2 large eggs, room temperature
  • 1½ tsp. vanilla extract
  • ½ tsp. black food coloring
  • ½ cup heavy cream
  • 1½ tsp. lemon juice
Cream Cheese Frosting
  • 8 oz. cream cheese, room temperature
  • ½ c. unsalted butter, room temperature
  • 2 c. gluten-free powdered sugar
  • ¼ c. plain Greek yogurt
  • 1 tsp. vanilla extract
  • ¼ tsp. sea salt



1. Preheat the oven to 350°F and line a muffin tray with liners.

2. In a small bowl, combine the gluten-free baking flour, cocoa powder, gluten-free all-purpose flour, cinnamon, baking soda and salt.

3. In a large bowl, use an electric mixer to combine the coconut oil and cane sugar.

4. Next, add the eggs one at a time, using the electric mixer to beat between each egg for 30 seconds.

5. Add the vanilla extract and black food coloring, then use the electric mixer to combine the ingredients.

6. Slowly sift in the dry ingredients, adding ¹⁄₃ at a time and beating between to thoroughly combine the wet and dry ingredients.

7. Combine the heavy cream and the lemon juice to make a buttermilk, then allow to sit for 5 minutes.

8. After 5 minutes, add the buttermilk mixture and use an electric mixer to beat together.

9. Pour the cupcake batter into the prepared muffin tray, then bake for 18 minutes.

10. Allow to cool for at least 1 hour before frosting.

Cream Cheese Frosting

1. In a small bowl, add the cream cheese and unsalted butter.

2. Use an electric mixer to combine until soft and fluffy, about 2 minutes.

3. Next, sift in the powdered sugar.

4. Then, mix until smooth before adding the Greek yogurt, vanilla extract and sea salt.

5. Once thoroughly combined, chill for 15 minutes before frosting. Enjoy!

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