Gluten Free Sugar Free Chocolate Raspberry Cupcakes Recipe

by Carol Kicinski on February 6, 2012

Gluten Free Sugar Free Chocolate Raspberry Cupcakes

A group of my gluten-free blogger gal pals and I have joined together to throw a surprise baby shower for our friend Amy Green of Simply Sugar and Gluten Free. Many of these ladies I have met in person and trust me, there are no better gals to hang with!

We are throwing a virtual pot luck shower and the rules for the food were simple, everything needed to be gluten and refined sugar free.

Since this is a baby shower it seemed like cupcakes or “baby cakes” was an appropriate thing for me to share. Amy is having a boy so I started to think of what flavors represent BOY to me.

I raised two boys so I do have a little experience with the species. Little boys don’t tend to stay pristine for very long, they get scuffed and dirty and even muddy at times. They can also melt your heart in a nanosecond.  So of course these baby cakes had to feature chocolate.

I like to mix fruit with chocolate wherever I can but boys are not pure sweet like say a strawberry – they can have a little tart thrown in with the sweet, so raspberries instantly came to mind. Unfortunately a trip to the grocery store yielded only flavorless, un-ripe raspberries. Undeterred, I used no-sugar added, freeze dried raspberries from Crunchies instead. This turned into a happy circumstance as I was able to crush the dried raspberries, mix them into the batter and have a lovely, subtle raspberry flavor running all through the cupcakes.

Since the ladies attending this shower all tend to eat on the healthier side (and it is always a good idea to be respectful of the diets of those to whom you are serving food) I made these with a combination of brown rice and coconut flours with a little tapioca starch to lighten it all up. Of course you can use your favorite gluten free flour blend instead. I also lowered the fat by using fat free Greek yogurt, unsweetened applesauce and low fat (2%) milk – never a bad idea if you want a bunch of women to actually eat your cupcakes! Even though this is a healthier version of chocolate cupcakes, trust me – no one is going to eat of these babies and feel in the least bit deprived!

Another factor that makes these cupcakes a great treat for a “real” (as opposed to virtual) baby shower is that you can make the cupcakes and frosting ahead of time – the frosting will keep for up to 5 days covered and refrigerated and the cupcakes will be just fine if made a day ahead and stored wrapped in plastic wrap at room temperature.

Gluten Free Baby Shower

Please join us in our virtual baby shower for Amy. Hop over to these blogs and see what else is on our fab gluten and sugar free baby shower menu!

Hallie from Daily Bites
Maggie from She Let Them Eat Cake
Alta from Tasty Eats At Home
Lexie from Lexie’s Kitchen
Kelly from The Spunky Coconut
Cara from Cara’s Cravings
Ricki from Diet, Dessert and Dogs
Alisa from Alisa Cooks
Kim from Cook It Allergy Free
Jen from Gluten free Life
Helen from Miz Helen’s Country Cottage
Cybele from Cybele Pascal

And of course don’t forget to pay a visit to our guest of honor, Amy from Simply Sugar and Gluten Free to pass on your good wishes!
Gluten Free Recipes Sugar Free Chocolate Raspberry Cupcakes

Gluten Free Sugar Free Chocolate Raspberry Cupcakes Recipe



1 1/3 cups freeze dried raspberries (1 ounce)
¾ cup brown rice flour (preferably superfine)
¼ cup coconut flour
½ cup tapioca starch
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
½ cup fat free Greek yogurt
½ cup unsweetened apple sauce
½ cup low fat (2%) milk
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons grapeseed (or other neutral flavored) oil
1 cup coconut sugar


¾ cup dark agave nectar
3 large egg whites
1/8 teaspoon kosher or fine sea salt
2 teaspoons pure vanilla extract
6 tablespoons unsweetened cocoa powder



Heat oven to 350 degrees. Line 12 standard muffin tins with paper cupcake liners.

Pick out 12 of the prettiest freeze dried raspberries and set aside to garnish the cupcakes, keep them sealed in a plastic bag until ready to use. Place the rest in a plastic bag and roll with a rolling pin until crushed into coarse crumbs.

In a large mixing bowl whisk together the brown rice flour, coconut flour, tapioca starch, cocoa powder, baking powder, baking soda, salt and crushed raspberries.

In another mixing bowl whisk together the yogurt, apple sauce, milk, eggs, 1 teaspoon vanilla, oil and coconut sugar. Add the wet ingredients to the dry ingredients and combine well. Divide the batter evenly among the prepared muffin tins. Bake for 25 minutes or until they feel firm to the touch and a tooth pick inserted in the center comes out mostly clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.


Bring the agave to a boil in a heavy saucepan and continue to boil for 3 or 4 minutes or until big fat bubbles form (225 degrees on a candy thermometer).

While the agave is cooking, beat the eggs whites with 1/8 teaspoon of salt until stiff peaks form. Carefully pour the agave into the egg whites with the mixer on low speed. After all the agave has been added, increase the speed to medium-high and continue beating until the frosting is completely cool, about 7 minutes. The frosting should be thick, glossy and smooth. Sift the cocoa powder into the frosting and beat on medium-high just until the cocoa has been incorporated. Use a spatula to ensure all the cocoa has been thoroughly combined.

To assemble, frost the cooled cupcakes with the frosting and garnish with the reserved raspberries.


This gluten free and sugar free recipe makes 12 cupcakes.

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Ready for dessert?

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Categories:    Cupcakes

{ 38 comments… read them below or add one }

Hallie February 6, 2012 at 8:58 am

Carol, you have out-done yourself! These cupcakes are simply gorgeous!! :)


Carol Kicinski February 6, 2012 at 7:25 pm

Thank you Hallie and thanks so much for organizing this! Amy was thrilled!


Alta February 6, 2012 at 9:13 am

Your use of freeze-dried raspberries is genius! Love it! Amy would flip over these. (so would I!)


Carol Kicinski February 6, 2012 at 7:24 pm

Thank you Alta – I was pretty happy with the freeze dried raspberries – in fact I think the cupcakes came out better than with fresh – not too much moisture and not seedy!


Ricki February 6, 2012 at 9:34 am

Carol, these are simply outstanding!! I love all the little baby decorations, too. Stunning!!


Carol Kicinski February 6, 2012 at 7:23 pm

Thank you Ricki – I am saving the decorations in hopes of having another boy g-kid someday (so far the girls are outnumbering the boys big time).


Wendy @ Celiacs in the House February 6, 2012 at 9:59 am

So cute. Almost makes me wish we were starting over and then I come to my senses.


Carol Kicinski February 6, 2012 at 10:13 am

Hahaha!!! Just hold on a little longer and let those kids of your produce babies for you – it is a much better deal at this time of life, trust me!


Amy @ Simply Sugar & Gluten-Free February 6, 2012 at 10:29 am

Oh, Carol! I’m sitting here (in my pajamas…) in tears! This is one of the sweetest things anyone has ever done for me. And your cupcakes are completely precious. I’m completely overwhelmed with gratitude.

Much love,


Carol Kicinski February 6, 2012 at 7:22 pm

Ahh Amy! So happy you are pleased with our little surprise. Can’t wait to see your little bundle of joy!


Miz Helen February 6, 2012 at 10:59 am

Hi Carol,
I wish I could see Amy’s face when she see’s your post, she is going to just love it. Your presentation for these wonderful cupcakes is just perfect, so precious! I am heading for your cupcakes to get one before they are all gone. It is great to meet you and it’s been fun cooking with you for Amy’s Shower!
Miz Helen


Carol Kicinski February 6, 2012 at 7:21 pm

So nice to “meet” you Helen! What a fun project this was. Thank you!


Lexie February 6, 2012 at 11:19 am

CUPCAKES … I can’t resist yours!!! And soooo pretty, too. Look at your propery…awesome! xoLexie


Carol Kicinski February 6, 2012 at 7:20 pm

Thanks Lexie and why resist? :)


Raj @ Flipcookbook February 6, 2012 at 12:19 pm

Aww.. What a cute idea.. and what cute cupcakes! :)


Carol Kicinski February 6, 2012 at 7:27 pm

Thank you Raj – it was so fun!


Alisa February 6, 2012 at 12:48 pm

Holy cow Carol, such adorable baby boy props! Where did you get all of those? Oh yeah, and the cupcakes look darn amazing too :)


Carol Kicinski February 6, 2012 at 7:20 pm

Thanks Alisa – I just did a little searching at the art supply store – you never know what you will find there!


Nancy February 6, 2012 at 4:32 pm

Bravo! Bravo! Bravo!


Carol Kicinski February 6, 2012 at 7:19 pm

Thank you Nancy!


Kim (Cook It Allergy Free) February 6, 2012 at 4:43 pm

Oh my goodness. You amaze me every day. These look unbelievable in every way. And those photos? Man, you are one talented food photographer. You need to teach classes! Seriously! Delicious sounding cupcakes, my friend!! xo


Carol Kicinski February 6, 2012 at 7:19 pm

Awww, thank you my friend! xo


Maggie February 6, 2012 at 8:12 pm

Carol you have totally outdone yourself. Oh how I wish I could really come to one of your parties. These are adorable, what photos! My kids would be so happy at your house :) Heck, who wouldn’t?


Carol Kicinski February 7, 2012 at 8:38 am

Thanks Maggie – if you want to escape the cold just come on down and bring the kids! We would be happy with you all here too :)


InTolerant Chef February 7, 2012 at 7:17 am

So very yummy indeed, and what a fun idea! Lovely :)


Carol Kicinski February 7, 2012 at 8:39 am

Thank you! It was fun to do a virtual shower and we didn’t even have to play those games :)


Emma Galloway February 7, 2012 at 8:22 am

What a great way to throw a baby shower! These cupcakes look amazing, and I’m so stoked I’ve got all the ingredients except for the raspberries, will make these this week. Thanks so much for another wonderful recipe :-)


Carol Kicinski February 7, 2012 at 8:40 am

Thank you Emma – enjoy!


Stacy Malinow February 8, 2012 at 10:40 am

Love the combination of chocolate and raspberry!
Please support my petition for the Girl Scouts to sell a gluten free and allergen free cookie.


Stephanie February 8, 2012 at 12:50 pm

Hi! Thank you for checking out my blog. Your site is absolutely lovely! Its on my list for gluten free cooking now ;-)


Carol Kicinski February 8, 2012 at 2:53 pm

Thank you Stephanie!


EA-The Spicy RD February 8, 2012 at 7:38 pm

These are beautiful!! I just showed them to my {8 yo} son, and he agrees these would be delicious! I promised him we can make them together :-)


Carol Kicinski February 9, 2012 at 7:55 am

Aww how fun, I love to bake with the kids. Enjoy!


Lauren September 25, 2012 at 11:17 am

These look great! How much tapioca starch did you use for them?


Carol Kicinski September 30, 2012 at 8:03 am

Hi Laurenn – it is a 1/2 cup. Thanks for pointing this out, I fixed the recipe.


Sheyla February 19, 2013 at 11:36 pm

I followed your recipe except I did not add baking soda because I ran out. I have been baking my cupcakes for over 45 minutes now and they are still not done in the inside. Is this all due to the missing baking soda?


Carol Kicinski February 21, 2013 at 7:53 am

That’s very wierd. I am going to guess that with out the baking soda the air inside is not expanding and that very well could be why they are not cooking in the middle.


LLK August 25, 2015 at 5:44 pm

Ok, yes, these sound great. Has anyone actually made these???? Some comments other than pats on each other’s tooshies for being clever would be more helpful to those of us looking for real feedback on how they turned out.


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