Peppermint Cupcakes

Courtesy of: Rudi's Gluten-Free
Average: 4 (1 vote)
Servings: 12
Total Time:


These gluten free peppermint cupcakes are the perfect winter treat. A moist chocolate cupcake, topped with a creamy peppermint frosting will add a fun and festive flavor. This yummy dessert can also be dairy free …just use dairy free milk. Yum!
Recipe provided by Ragan at de’Lure’ Dessert Bakery



  • 1 cup sugar
  • 2 eggs
  • 1 cup gluten free flour blend of your choice
  • 1/2 t. Xanthan gum
  • 3/4 cup unsweetened cocoa powder
  • 1 t. Baking powder
  • 1/2 t. Baking soda
  • 1/4 t. Salt
  • 3/4 water or milk of your choice
  • 6 T. Canola or grape seed oil
  • 1 t. vanilla extract


  • 1 cup organic spectrum shortening (room temperature)
  • 2 cups confection sugar
  • 1 t. peppermint extract
  • Red gel food coloring to line piping bag



  1. Preheat oven to 350.
  2. Beat sugar and eggs together on medium until light and fluffy.
  3. Gradually alternate dry mix and wet until all ingredients are incorporated being sure to scrape down bowl.
  4. Divide batter evenly into 12 cupcake liners and bake for approximately 18 minutes until toothpick inserted comes out clean.
  5. Cool on a wire rack while preparing frosting.


  1. Whip frosting ingredients on medium high speed until light and fluffy.
  2. If frosting is stiff, you may add a few drops of any milk of your choice.
  3. Line piping bag with 4 lines of red food coloring ( about halfway up the bag) and then add frosting and top cupcakes

Tip if you don’t have any decorating bags (you can get disposable ones from craft stores) you can use a gallon size ziplock bag and snip of one of the corners.