These maple cupcakes are gluten free, dairy free, nut free and delicious!
- 1 1/2 cups all purpose gluten free flour (I used Bob’s Red Mill 1-to-1 Baking Flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 Tablespoons butter, room temperature (I used Country Crock butter sticks – made with olive oil)
- 1 cup pure maple syrup (I used Maple Grove Farms Organic Pure Maple Syrup, 8.5 fl oz)
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 3/4 cup buttermilk, room temperature (I used 3/4 cup soy milk and added 1 teaspoon of white vinegar to make a quick non-dairy “buttermilk”
- Preheat oven to 350 degrees F.
- Line a 12-cup muffing tin with paper liners and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside for later.
- In a stand mixer bowl (or a large bowl), beat the butter until smooth and light in color, about 3-4 minutes.
- With the mixer on low, add the maple syrup in a steady stream.
- Stop the mixer and scrape down the sides.
- Increase speed to medium and mix until well combined.
- One at a time, add the egg and then the egg yolk and mix until well combined.
- With the mixer on low, add half of the flour mixture and mix until just combined. Add the buttermilk, then the remaining flour mixture and mix until combined. Do not overmix.
- Fill each paper muffin liner about three quarters full.
- Bake for 24-26 minutes or until a toothpick comes out clean or little to no crumbs.
- Let the cupcakes cool for 10 minutes until transferring to a wire rack to cool completely.
- 3 egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 gluten free graham cracker
- 1/4 cup chocolate chips (I used Enjoy Life Semi-Sweet Mini Chocolate chips)
- Fill a saucepan with 1 inch of water. Place over low heat and bring to a simmer.
- Add the egg whites, sugar and cream of tartar tho the metal bowl of the stand mixer.
- Place the bowl over the simmering water and whisk the mixture constantly until the egg whites are warm to the touch, about 4-5 minutes.
- Transfer metal bowl of the stand mixer to the stand mixer and use the wire whisk attachment.
- Whisk the mixture on medium-high speed until stiff peaks form, about 8 minutes.
- Add the vanilla and mix for another 15 seconds until combined.
Bring it all together
- marshmallow frosting to a piping bag fitted with desired tip.
- Frost the cooled cupcakes.
- Crush the gluten free graham cracker and sprinkle the top of each cupcake to your likeness.
- Add the mini chocolate chips to the top.
According to my husband, these cupcakes are best at room temperature…. But should be refrigerated for storage. They can be eating for up to 3 days after being refrigerated.