Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

I altered one of my favorite spicy chocolate cupcake recipes for my friend, who is intolerant of gluten. She loved it! Now I'm sharing it with my Allrecipeeps! Allow cupcakes to cool completely before frosting.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 194 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ cup milk
• ½ cup unsalted butter, softened
• 1 teaspoon cayenne pepper
• 1 ½ cups rice flour
• ¼ cup dark cocoa powder

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

Step 3

Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.

Step 4

Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.