Gluten-free chocolate cupcakes are finished with a bright, fresh raspberry frosting. These chocolate raspberry cupcakes are naturally gluten-free and make an elegant choice for showers, birthdays, tea parties, or any celebration.
Recently I made a batch of gluten-free cupcakes for a friend’s baby shower. She loves chocolate and is expecting a baby girl, so I wanted a pink frosting without relying on artificial food coloring. Using fresh raspberries produced a lovely natural pink and an intensely fruity flavor.
If you already have a favorite gluten-free chocolate cupcake recipe, feel free to use it. I have used two different recipes in the past and both yield excellent results; the version shared here is slightly denser and sturdy, which I like for frosting delivery and transporting to events.
Note: I have only made this frosting with fresh raspberries, so I can’t guarantee how frozen berries will perform. If you try frozen, please share your results.
The frosting starts by pureeing fresh raspberries in a blender or food processor, then straining the puree through a fine cheesecloth or sieve to remove seeds. I collect the fragrant raspberry liquid and measure from the bowl. The leftover pulp and seeds can be saved for smoothies if you don’t want to discard them.
I was very happy with the texture and flavor of the raspberry buttercream and with how the cupcakes turned out visually. I piped the frosting with a Wilton 1M star tip, starting in the center and spiraling outward to create a flower-like swirl. I aimed to keep the height even and let the tip drag slightly through the icing as I piped—this technique gave a pretty, petal-like finish.
These cupcakes work well for baby showers, bridal showers, Valentine’s Day, birthdays, or any occasion where a pretty, fruity chocolate treat is welcome. They keep and travel well when the frosting is set.
If you have blackberries on hand, you can make the same buttercream with blackberries for a slightly different flavor—I used blackberry frosting on lemon cupcakes in another variation.
If you try this recipe and enjoy it, please rate it and leave notes about any successful substitutions or tips that helped you.
Gluten-free Chocolate Cupcakes with Fresh Raspberry Frosting Recipe:
Gluten-free Chocolate Cupcakes with Fresh Raspberry Frosting
Gluten-free chocolate cupcakes finished with a bright, fresh raspberry buttercream. A pretty, flavorful dessert for parties and showers.
30 minutes
18 minutes
20 minutes
1 hour 8 minutes
Ingredients
Chocolate Cupcakes:
- 4 oz. unsweetened chocolate, chopped (such as Baker’s)
- 1 cup boiling water
- 2 cups sugar
- 1 1/2 cups good gluten-free all-purpose flour blend
- 3/4 tsp. xanthan gum (omit if your flour blend already contains gum)
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. cocoa powder (extra dark or regular)
- 8 Tbsp. (1 stick) unsalted butter, melted
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 cup sour cream
Raspberry Frosting:
- 1 cup (2 sticks) salted butter, softened
- 6 cups powdered sugar (confectioners’ sugar)
- 7 Tbsp. strained raspberry puree (from about 1 1/2 cups fresh raspberries)
- 1 tsp. pure vanilla extract
Instructions
Cupcakes:
- Preheat oven to 350°F. Line muffin pans with paper liners (makes 18–24, depending on size).
- Place chopped unsweetened chocolate in a large bowl and pour boiling water over it. Let stand 2 minutes, then whisk until smooth.
- In a separate bowl, whisk together sugar, flour, xanthan gum (if using), baking soda, salt, and cocoa powder.
- Whisk melted chocolate with butter, then add eggs one at a time. Stir in vanilla and sour cream until combined.
- Add the dry ingredients in three additions, whisking until smooth after each addition.
- Divide batter into lined cups using a cookie scoop. Bake at 350°F for 18–20 minutes, until cupcakes are risen and spring back when pressed. A toothpick inserted into the center should come out with moist crumbs but no wet batter.
- Cool cupcakes in the pan for about 5 minutes, then transfer to a wire rack to cool completely before frosting.
Raspberry Frosting:
- Puree fresh raspberries in a blender or food processor. Strain the puree through cheesecloth or a fine sieve to remove seeds, collecting the liquid in a bowl. Measure 7 tablespoons for the frosting.
- In a stand mixer fitted with the whisk or in a mixing bowl with a handheld mixer, beat softened butter on medium speed until fluffy, about 2 minutes.
- Slowly add 1 cup powdered sugar and beat until smooth.
- Add the raspberry puree and vanilla extract, mixing until incorporated.
- Gradually add the remaining powdered sugar on low speed until combined, then increase speed and beat until light and fluffy, about 3 minutes. If the frosting is too thin, add more powdered sugar a little at a time; if too thick, add a teaspoon of milk or more puree.
- Fit a pastry bag with a Wilton 1M or similar tip and pipe the frosting in a spiral from the center outward to create a flower-like swirl.
Notes
*If your gluten-free flour blend already contains xanthan or guar gum, omit the xanthan gum called for. This recipe has been tested with several blends and performs well when adjusted accordingly.
*You may have extra raspberry puree—it’s delicious stirred into a milkshake or used in other desserts.
