Gluten-Free Peanut Butter Cupcakes with Chocolate Frosting

 

Ingredients

Cupcakes

• 1 1/4

  cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
• 1 1/2

  teaspoons gluten-free baking powder
• 1/2

  teaspoon xanthan gum
• 1/4

  teaspoon salt
• 2/3

  cup granulated sugar
• 1/3

  cup butter, softened
• 1/3

  cup creamy peanut butter
• 1

  teaspoon gluten-free vanilla
• 2

  eggs
• 1/2

  cup milk

Chocolate Frosting

• 3

  tablespoons butter, softened
• 1 1/2

  oz unsweetened baking chocolate, melted and cooled
• 1 1/2

  cups powdered sugar
• 1/2

  teaspoon gluten-free vanilla
• 1

  to 2 tablespoons milk

Steps

1  Heat oven to 350°F for shiny aluminum pan, 325°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.

2  In medium bowl, stir together flour blend, baking powder, xanthan gum and salt; set aside.

3  In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. On low speed, beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.

4  Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.

5  To make Chocolate Frosting, in medium bowl, beat 3 tablespoons softened butter and chocolate until blended. Add powdered sugar, 1/2 teaspoon vanilla and enough milk until smooth and spreadable.