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Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe

What’s your favorite flavor combination? Hands down, one of mine has to be peanut butter and chocolate. Or at least it was until we discovered we had a family member with a severe peanut allergy – and then it became Sunbutter and Chocolate. This Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe is not only gluten free and grain free, they are also nut free.

And they can easily become dairy free by simply using dairy free milk, chocolate chips, and full fat coconut milk. Easy-peasy.

These babies are what I call a guilt-free indulgence!

Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe Image

Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe


1¼ cups Creamy Sunbutter
1 cup brown sugar, packed
½ cup milk or dairy free milk of your choice
4 large eggs, separated
1 tablespoon pure vanilla extract
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon lemon juice
2 cups semisweet mini chocolate chips or dairy free chocolate chips, divided use
¾ cup heavy cream or full fat coconut milk (canned)


Preheat oven to 350 degrees. Place paper cupcake liners in a 12 cup standard muffin tin.

In a mixer, beat together the Sunbutter, brown sugar, milk, egg yolks, vanilla, baking soda, salt and lemon juice.

With clean beaters, whip the egg whites until stiff peaks form. Stir a large spoonful of egg whites into the Sunbutter mixture. Gently fold in the rest of the egg whites until the mixture is no longer streaky. Fold in 1 cup of chocolate chips. Divide the batter evenly among the prepared muffin tins. Bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Place the remaining 1 cup of chocolate chips in a heat-proof bowl. Bring the cream to almost a boil in a small saucepan. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir until the mixture is smooth and glossy.

Drizzle the chocolate mixture over the cooled cupcakes.


This Gluten Free Flourless Sunbutter and Chocolate Cupcakes Recipe makes 12 delicious cakes.

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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Categories:    Cupcakes

{ 23 comments… read them below or add one }

Carolyn Sisk March 12, 2015 at 7:51 pm

Can you use something else other than sunbutter?


Carol Kicinski April 6, 2015 at 4:03 pm

Sure – you can use peanut butter or any other creamy seed or nut butter. Enjoy!


Kelsey @ Snacking Squirrel March 13, 2015 at 4:18 pm

sun butter would add a neat flavor to these and go so well with the chocolate!


Avalon March 13, 2015 at 7:33 pm

Could I use peanut butter in place of the sunbutter?


Carol Kicinski April 6, 2015 at 4:00 pm

Yes Avalon – no problem!


Dee July 6, 2015 at 1:41 pm

I made these exactly how the recipe stated and they baked well and then we went to eat them and the inside was green. Looked like food coloring and it was just bizarre. No one ate them and I wound up throwing them all out and wasted all that money. I was fairly disappointed. Anyone have any clue why they turned green?


Carol Kicinski July 24, 2015 at 10:30 am

Hi Dee, I neglected to say to add 1 tsp of lemon, I’m so sorry!! The green is something that occurs naturally its not harmful but yeah its not pleasant. I’ve corrected the recipe to include it now! xo, Carol


Jamie October 26, 2015 at 1:44 pm

This happened to me too! You did add the lemon juice to the recipe, but you didnt say where to mix it and I ended up forgetting about it. This is so cool! Halloween cupcakes! It was very startling at first, but they taste great. XD You might want to add a disclaimer or make it a Halloween recipe.


Carol Kicinski October 28, 2015 at 1:15 pm

Hi Jamie, haha oops! Thanks for pointing that out. :) I just added it into the directions. Sorry about that, but I’m happy you still enjoyed them!


Brooke July 14, 2016 at 9:59 am

I haven’t made this recipe yet, but I did make a loaf of bread using sunbutter and it turned green the next day. Sadly we threw it away not knowing if it was some fast growing mold. Now I know it’s normal! I look forward to trying this recipe. My birthday is in a few days and I thought these would be delicious!

melissa July 20, 2015 at 6:21 pm

can i use honey in place of the sugar?


Carol Kicinski July 24, 2015 at 10:37 am

Yes, but I would start with ½ of a cup and then taste it and then add until it had the right sweetness – oh and by the way im correcting the recipe but you also need to add 1 tsp of lemon juice in there, to prevent them from turning a bit green! Enjoy! xo, Carol


Kierin September 14, 2015 at 3:49 pm

Just AMAZING! I took them to a dinner and they were all gone! So fluffy for flourless cupcakes! Thanks a lot!


Carol Kicinski September 16, 2015 at 10:47 am

You’re welcome Kierin! xo, Carol


Hannah December 17, 2015 at 5:06 am

I’m not sure I would describe these as a “guilt-free” indulgence with those staggering amounts of fat and sugar, but they are very very good for a special treat


Amanda March 7, 2016 at 12:43 pm

Can you use egg substitute for this recipe for those with egg allergy?


Carol Kicinski March 25, 2016 at 10:57 am

I believe so Amanda, but I haven’t tried it.


Rachel W February 2, 2018 at 1:45 pm

What happened to me? Mine puffed up an overflowed the pan. It made 14 full cups before baking. I am a seasoned baker so not sure where I went wrong? How high did you fill the cups before baking? Seems like I had a lot more batter than just 12 cup cakes. Thanks.


Carol Kicinski February 9, 2018 at 12:16 pm

Hi Rachel,
I’m sorry they didn’t turn out as expected. I almost always fill my cups 2/3 full, unless otherwise noted in the directions. It’s possible that I used a non-standard size muffin pan, but I’ll have to look into that and see if I can figure out what happened. Again, I’m so sorry they didn’t come out right!


Jamie Tarpo April 8, 2018 at 8:07 pm

Hi! I just made these again for the first time in like three years and omg they’re so good I can’t handle it. They’re not just “Good for being gluten-free”, they’re just *good*.

I think the fact that they turn green is awesome. some things I’ve noticed about this recipe are:

1) It seems to make a little too much batter for a standard 12 cup cupcake sheet. They will puff up quite a bit, so don’t fill the cups all the way.

2) The chocloate chips sink to the bottom. It actually tastes really good thids way, Like it has a chocolate layer at the bottom, but if you don’t want them to sink, maybe use mini chips or add them when the cupcakes are partially cooked.

3) That’s a LOT of chocolate drizzle. You almost don’t even need half that amount if you’re just drizzling it over the tops of the cupcakes, but it keeps really well in the fridge and basically turns into a really intense chocolate pudding/chocolate bar thing which I definitely did not just eat straight out of the bowl like it was its own dish…

Anyway, if you’re wondering whether or not to make these, do it. Seriously. If you want them to turn green, don’t put in the lemon juice. It’s so cool. I wish I could post a picture.

Oh also I accidentally used chunky sunflower seed butter, and it’s still great if you like sunflower seeds.


Carol Kicinski April 9, 2018 at 1:34 pm

Hi Jamie,

So glad you like these! I have had comments before that the batter is too much for a standard muffin pan. Because I first made this recipe a few years ago, I don’t know if I may have used a nonstandard muffin pan by mistake. More batter is always better than less though, in my opinion! ;) Same goes for the chocolate drizzle – my “drizzles” are pretty heavy handed! Also, they shouldn’t turn green if you add lemon juice, but for St. Patrick’s Day or Halloween the green color is definitely fun.

Thanks for the feedback!



Jamie April 11, 2018 at 9:37 pm

Haha I know, I was the one who pointed out that you hadn’t added lemon juice to the instructions three years ago, I just think the green thing is super cool. They’d make a really great science project or something for a chemistry class. I’m going to continue making them and adjusting the amount of batter being poured into the cups.


Carol Kicinski August 16, 2016 at 10:37 am

Hi Brooke,,
It’s actually not mold, sometimes when using Sunbutter in baking recipes, what your making can turn a tint of green. But if you just ad some lemon juice it handles it! Not to worry it’s not mold! :) Happy Birthday!


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