Gluten-free chocolate cupcakes are topped with an amazing fresh raspberry frosting. They’re pretty, and pretty darn delicious too!
This past week I had the opportunity to provide 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! Maybe someday I’ll get brave enough to include some video tutorials with some of my recipes if you would like them.
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.
Gluten-free Chocolate Cupcakes with Fresh Raspberry Frosting Recipe:
*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!
*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.
Get what you need to make this recipe from Amazon:
*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!