Gluten Free Mint Chip Cupcakes Recipe

by Carol Kicinski on February 26, 2013

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Gluten Free Mint Chip Cupcakes Recipe

There are a few things in life I can always count on: that if I wear white, I will spill something on myself; whenever I glance at the clock in yoga class, there is bound to be exactly 10 minutes of the class left; and when we go out for ice cream, my husband will order mint chip.

I decided to make him his favorite ice cream in cupcake form. A heated debate broke out amongst the hubby and me regarding the amount of mint extract to add – for him, the more the better, but I was concerned about the cupcakes starting to taste like toothpaste. I think 1 teaspoon is perfect, the hubby liked them with two. I suggest you start with less and add a bit at a time until you reach the perfect amount of mintiness for you.

I prefer to use the best dark chocolate I can find for these cupcakes and to chop it by hand as it gives authentic appearance, but in a pinch you could use chocolate chips. I also like to use Wholesome Sweeteners Organic sugar when baking; I find the taste of the mint shines through more because the sugar itself is less sharp than regular.

Finally, I think these gluten free mint chip cupcakes work best as mini-cupcakes; that way the frosting to cupcake ratio is just perfect!

Gluten Free Mint Chip Cupcakes Recipe

Gluten Free Mint Chip Cupcakes


Mint Chip Cupcakes

8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup organic sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 – 2 teaspoons pure mint extract
3 cups all-purpose gluten free flour (with xanthan gum)
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1½ cups buttermilk, at room temperature
5 or 6 drops of green food coloring
4 ounces dark chocolate, chopped

Chocolate Swiss Buttercream Frosting

2 large egg whites
½ cup organic sugar
Pinch of kosher or sea salt
1 cup unsalted butter, at room temperature, cut into tablespoon sized pieces
1 teaspoon pure vanilla extract
3 ounces dark chocolate, melted and cooled


Mint Chip Cupcakes

Preheat oven to 325 degrees. Insert paper liners into 36 mini muffin cups.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla and mint extracts and mix well.

In a separate large mixing bowl, whisk together the sweet rice flour blend, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture and buttermilk to the creamed butter starting with 1/3 of the flour mixture, then half the buttermilk, half the remaining flour mixture, the rest of the buttermilk mixture and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrape the sides and bottom of the bowl well with a large spatula. Add the food coloring a couple of drops at a time until you get the color the shade of mint chip ice cream. Fold in the chopped chocolate.

Fill the prepared muffin cups 2/3 full. Bake for 12 – 17 minutes or until the tops are springy to the touch and a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes then remove to a wire rack to cool completely before frosting.

Chocolate Swiss Buttercream Frosting

In a heatproof bowl of a stand mixer, combine the egg whites, sugar and salt. Place over a pan containing an inch or two of simmering water (the bottom of the mixing bowl should not touch the hot water). Whisk, either by hand or with a handheld mixer, constantly until the mixture feels warm to the touch and the sugar is melted. Rub a bit between your forefinger and thumb to feel if it is smooth. This will take about 2 minutes.

Attach the bowl to the mixer fitted with a whisk attachment and beat until the mixture is glossy, fluffy and completely cool, about 10 minutes. With the mixer on medium-low speed, add the butter a few tablespoons at a time mixing well after each addition. Once the butter has been fully incorporated, add the vanilla, mix well, add the cooled melted chocolate and mix well. With a spatula, scrape the sides and bottom of the bowl and stir it for a minute or two to knock out the air bubbles. Your frosting should be completely smooth. If the frosting starts to curdle or separate after adding the butter, don’t worry. Just keep beating it until it is smooth again. Frost cooled cupcakes.


This Gluten Free Mint Chip Cupcakes recipe makes 36 mini cupcakes.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 14 comments… read them below or add one }

Jennifer February 26, 2013 at 7:31 pm

My mouth literally started watering upon seeing the first photo. I must make these, they look and sound like delicious!


Carol Kicinski February 27, 2013 at 2:03 pm

Thanks Jennifer!


Maggie February 27, 2013 at 12:12 pm

I am totally with Tom! I love mint chocolate chip ice cream :) What a wonderful idea, Carol! They look perfect for St Paddy’s day too! xo


Carol Kicinski February 27, 2013 at 2:04 pm

Thanks Maggie – yes, now that you mention it they certainly would!


Krissy March 11, 2013 at 10:34 am

This sounds delicious, but there is no mint extract in the ingredient list!


Carol Kicinski March 14, 2013 at 6:04 pm

I just found that out – so sorry. It is 1 – 2 teaspoons of pure mint ectract, start with a little and add more until it suits your fancy. Off to fix the recipe right now!


kelli March 11, 2013 at 12:59 pm

Hi, Thanks for the recipe. We love love your dessert book. On this recipe, I don’t see mint extract listed in the ingre. Is it suppose to be mint instead of vanilla extract or both? Thanks so much I think my kids would love these for st. patricks day.


Carol Kicinski March 14, 2013 at 6:02 pm

Hi Kelli – yikes, what a silly thing to leave out! You can use 1 to 2 teaspoons of pure mint extract, start with a little and add until you reach the desired amount of mintiness. Want a job as my proof reader? I can pay with gluten free cupcakes :)

Thanks for pointing it out, I am going to fix the recipe right now!

Have a wonderful St. Paddy’s Day!!!


Tammie March 17, 2013 at 8:49 pm

The recipe calls for…5 or 6 drops of green 4 ounces dark chocolate, chopped…can I assume this is 5-6 drops of green “food coloring”…AND 4 ounces of dark chocolate, chopped?


Carol Kicinski March 18, 2013 at 9:42 pm

Yes, you can assume that! Off to correct the recipe now. Thanks for pointing this out to me.


hungry4more1234 March 20, 2013 at 7:09 pm

I hope people were making these on st.Patrick’s day. Your recipes look great. Gluten Free Gus has been my go to for gluten-free recipes, but I look forward to trying yours.


Carol Kicinski March 21, 2013 at 8:30 pm



Julia May 30, 2015 at 3:46 pm

these are Superb! I loved them. I put in 1 1/2 to 2 tsp of mint extract to really get that flavor. It tastes like a better, fluffier version of mint chip ice cream.


Carol Kicinski June 1, 2015 at 3:47 pm

Yes, they are delicious! Thanks for sharing Julia :)


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