Gluten free, vegan chocolate cupcakes with Sunbutter filling, topped with a vegan Sunbutter buttercream.
This recipe has been a long time in the making. There’s an awesome bakery in Roswell, GA called Gluten Free Cutie. They have the most divine chocolate Sunbutter cupcakes called Build Me Up Buttercup. It’s taken me a couple of months, but I think I’ve come up with my own recipe that’s just as fabulous!
Not only are they gluten free, but they’re also vegan (except for the chocolate covered sunflower seed decoration on top). But you’d never know it. They’re just plain good! These Chocolate Sunbutter Cupcakes are moist, tender and nutty. The Sunbutter (aka sunflower seed spread) is similar to peanut butter with a hint of sunflower seed flavor. Plus, they’re great if you or your child are allergic to peanuts. The buttercream is made with organic non-hydrogenated vegetable shortening, Sunbutter, powdered sugar and vanilla. It’s smooth, creamy and just the right amount of sweetness!
- For the cupcakes
- 1 1/4 cups (175g) gluten free flour blend* (see below)
- 1/2 cup (45g) cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup (200g) organic evaporated cane juice sugar (I used Wholesome Sweetness)
- 1 cup (250mL) coconut milk (I used canned)
- 1/3 cup (75mL) canola oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup (50g) sunflower seed spread (I used Sunbutter No-Stir Creamy)
- *Flour Blend is 2 cups (244g) brown rice flour, 1/2 cup (60g) arrowroot, 1/3 cup (38g) tapioca starch, and 1 teaspoon xanthan gum. (I used Bob's Red Mill.) Whisk together and store in an airtight container.
- For the frosting
- 1 cup (192g) non-hydrogenated vegetable shortening (I used Spectrum)
- 1/2 cup (100g) sunflower seed spread (I used Sunbutter No-Stir Creamy)
- 4 cups (450g) powdered sugar
- 6 tablespoons water
- 1 tablespoon pure vanilla extract
- Optional garnish
- Chocolate covered sunflower seeds (not vegan)