Gluten Free Grain-free P B & J Cupcakes Recipe

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by Carol Kicinski on August 7, 2008

My beautiful g-kids, Julian (7) and Milla (5) have been with me all summer. As much as I love them I gotta say two kids full time are exhausting! I must have forgotten what it was like. I obviously blocked out the whole summer vacation with kids from my consciousness – like you do with childbirth or serious head injuries.

They have been my little taste testers. They are not gluten intolerant and are serious gluten eaters so I figure if they like something it must be good.

They gave these gluten-free, grain-free cupcakes two thumbs up.

In all honesty these cupcakes are not quite as moist as regular glutenized cupcakes but if you have a child who is gluten intolerant these are a real treat! And they are grain free to boot. I personally loved them!

If you or your child can’t do dairy then just frost with a dairy free alternative. Naomi over at Straight into Bed Cakefree and Dried has a great one here. You could add some strawberry jam to her recipe if desired.

Gluten Free Grain-free P B & J Cupcakes Recipe

Ingredients

Cupcakes

4 eggs – separated
1/2 teaspoon cream of tartar
Pinch salt
3 tablespoons granulated sugar
¾ cup creamy peanut butter
3 tablespoons flavorless vegetable oil
1 teaspoon gluten-free vanilla extract
½ cup ground almonds (almond meal)
1 teaspoon baking soda
¼ cup good quality strawberry jam

Frosting

8 ounces cream cheese at room temperature
1 ½ sticks ( ¾ cup) unsalted butter at room temperature
1 teaspoon gluten-free vanilla extract
1 ½ cups powdered sugar – sifted
3 heaping tablespoons good quality strawberry jam

Directions:

Cupcakes

Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners.

With electric mixer on high speed whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running add sugar, 1 tablespoon at a time, until stiff peaks form.

In a clean bowl beat the egg yolks with the peanut butter oil and vanilla with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky.

Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter.

Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch.

Cool on a rack until completely cooled before frosting.

Frosting

In the bowl of an electric mixer blend together the cream cheese, butter and vanilla. Turn mixer off and add powdered sugar. Start mixer again on low speed and blend in the sugar increasing the speed until the mixture is very smooth. Add the jam and mix until just mixed in.

Frost cupcakes.

Servings

A gluten free recipe that makes 12

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Ready for dessert?

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Categories:    Dessert

{ 19 comments… read them below or add one }

Carrie August 7, 2008 at 9:50 am

YUM!!!! What a great idea!!

Reply

Hänni August 7, 2008 at 10:33 am

Wow. i think i’m going to make this with my mom who is gluten-intolerant. will make the frosting with tofutti as she is avoiding dairy as well. thank you!

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linda August 7, 2008 at 11:00 am

Not only appealing to gluten-intolerant people ;) I love the combination on peanut butter and almonds!

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Christie @ fig & cherry August 7, 2008 at 3:38 pm

They look better than regular cupcakes! I love almond meal in cakes – makes them so moist and nutty. Yum!

Jealous of your frosting technique too – I can never get it to look so good!

Reply

Peter G August 8, 2008 at 2:19 am

Cute grandkids! And a cute recipe too Carol! Actually I’m surprised with all that liquid that they did not turn out super moist…and the almond meal too.

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LAK August 8, 2008 at 8:03 pm

I teach a 3 year old boy that is fatally allergic to peanuts, tree nuts, sesame, salmon, and Eggs… he is also intolerant and highly gluten sensitive. How can I modify recipes like this cupcake to be peanut and egg free?

This is a huge puzzle for me and I’d appreciate any help/comments/recipe substitution suggestions for his family.

Reply

LAK August 8, 2008 at 8:04 pm

He is also on a gluten free diet ( not just sensitive)

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Katie August 9, 2008 at 4:47 pm

That sounds wonderful! I will have to try this recipe sometime soon, when I have good jam on hand.

Reply

glamah16 August 10, 2008 at 4:18 pm

Beautiful grandkids. If only I liked PB&j I would snatch one up!I do love almond meal.

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Nick August 11, 2008 at 7:49 pm

Really? That’s an accurate picture? There’s no flour in there?! I want one!

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white on rice couple August 13, 2008 at 9:45 am

Oh how adorable!! I think from now on, you should end each recipe with a G-Kid rating. Julian and Milla should give the dish a thumbs up or down! That would be fun.
The cupcakes are really fun and kid friendly too!

Reply

alison August 14, 2008 at 11:38 am

Just found your blog! The cupcakes look delicious.

My kids are in the same boat with the commenter Lak — no eggs or peanuts! Using sunbutter in place of peanut butter would work, but the eggs are the tough part, especially when there are so many in the recipe.

Might just have to make these for myself and not them! :)

Reply

Helen August 15, 2008 at 3:02 am

These sound fab! I’m updating my reader and subscribing so will be unsubscribing by e-mail if that makes sense!

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Deanna S. August 15, 2008 at 8:23 pm

Lovely! I love your photos. These look delish and your g-kids are adorable too. Enjoy them…summer will be over soon!

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Krysta August 20, 2008 at 9:30 am

you know those cupcakes are good, if the kids like them.

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Haley September 8, 2008 at 10:19 am

We would like to feature your pb&j cupcakes on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

blog.keyingredient.com/

Reply

Jeanine September 26, 2008 at 6:46 am

Now THESE I will be trying! Oh yeah! :)

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Jennifer July 4, 2009 at 10:55 am

These totally rock!!!! What a great idea!!! I love it!

Reply

Eleven Thirty-Four August 31, 2009 at 1:15 pm

Made these last night for a gluten intolerant co-worker of my fiance's and she just about cried. Finally, sweets in the office that she can actually eat! Thank you so much for this recipe!

Reply

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