Gluten-free chocolate cupcakes are topped with an amazing fresh raspberry frosting. These gluten-free chocolate raspberry cupcakes are perfect served at wedding or baby showers!
This past week I had the opportunity to provide gluten-free cupcakes for a special friend’s baby shower. She loves chocolate, so deciding on chocolate cupcakes was easy. She is having her first girl, so I knew I wanted to incorporate some pink, but didn’t want to just use food coloring to create pink frosting.
I thought back to a fresh blackberry frosting I made last year, and figured that if I used fresh raspberries instead, I’d have a beautiful pink color.
You are welcome to use your favorite chocolate cupcake recipe for this. I have another gluten-free chocolate cupcake recipe, and this one. I’ve always felt like the other one is really best texture on day 2, so I was pleased to find this one that turns out well on day 1 also. I like the taste and texture of both equally, and I really think you can’t go wrong with either of them. I feel like the cupcake recipe I’m sharing today is just a tad more dense and sturdier.
I have only made this frosting with fresh berries, so I’m not sure how frozen berries would work in it. If you try it, let me know!
You’ll be blending the fresh raspberries in your blender, then pouring and squeezing the mixture through cheesecloth. I buy this ultra fine cheesecloth at Amazon or Bed Bath and Beyond.
The most beautiful, fragrant pure raspberry juice/puree comes through the cheesecloth, and that’s what you’ll be using in this recipe. I just discard the remaining chunks/seeds, but you could definitely throw them in a smoothie or something instead of tossing them.
I was so pleased with not only the flavor of the icing, but that I managed to decorate these to look like pretty flowers! Everything I do is by trial and error, so I was happy to be successful in making them pretty!
I used Wilton Decorating Tip-#1M Star and started in the middle of the cupcake and just worked my way out in a spiral, trying not to let it build up higher at all as I went. I kind of actually let the tip drag through the icing as I went as well. Whatever I did, it totally worked and I even had my hubby video me so I can remember how I did it in the future!
These cupcakes would be great for a baby shower, bridal shower, birthday party, tea party, or Valentine’s Day. I know I’ll be making these again many times! I hope you’ll pin or print this to try soon and come back to let me know when you try this!
Have blackberries on hand instead of raspberries? You can make this frosting with blackberries, like I did in these gluten-free lemon cupcakes with blackberry frosting.
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Chocolate Cupcakes with Fresh Raspberry Frosting Recipe:
Gluten-free chocolate cupcakes are topped with an amazing fresh raspberry frosting. This is a pretty dessert for showers and parties. *If your flour blend already contains xanthan gum or guar gum, omit the xanthan gum called for in this recipe. You may have a bit of raspberry puree left over, which makes a great addition to a homemade milkshake! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Chocolate Cupcakes with Fresh Raspberry Frosting
Ingredients
Chocolate Cupcakes:
Raspberry Frosting:
Instructions
Cupcakes:
Raspberry Frosting:
Notes
*This recipe has been tested numerous times successfully with each of these flours: Gluten-free Mama's Almond Blend All-purpose flour and gfJules gluten-free flour.Recommended Products
Get what you need to make this recipe from Amazon:
Sue
Monday 11th of September 2023
This recipe looks very delicious. I would like to bring them to an event out of town. Do you think I can freeze the frosted cupcakes?
Michelle Palin ~ My Gluten-free Kitchen
Tuesday 19th of September 2023
I would not recommend freezing them already frosted, but you can freeze them before frosting!
Kim
Tuesday 17th of March 2015
How many cupcakes does this make?
Juli Black
Tuesday 2nd of September 2014
I made this recipe a few days ago for my son's birthday and they were phenomenal! I followed it to the T, though I did a little something "extra" (I dipped the cooled cupcakes in a layer of chocolate ganache with almond extract and let it harden before topping with raspberry frosting). I tried one of the cupcakes without the ganache and they were fantastic either way. The star of the show really is the frosting. It's not overpoweringly sweet and the taste of the raspberries just pop. I'm saving this recipe and will be using it for years to come!
charissa (zest bakery)
Tuesday 25th of March 2014
Waaaa! I used to have a milk glass cake stand just like this! Fluted edges and bubble glass on the bottom and everything! Carelessness at the bakery = no longer have that pretty thing. Regardless, these cupcakes sound great. Can't go wrong with chocolate and raspberries!
Michelle Palin ~ My Gluten-free Kitchen
Saturday 10th of May 2014
Charissa, Somehow I missed this comment before! I have loved this cake stand. What a bummer about yours!
Marcia Strykowski
Saturday 1st of March 2014
I just decided today that I would try to make raspberry frosting and these cupcakes look wonderful. What a beautiful job you did with the pastry bag. Thanks for sharing this nice post!