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Sour Cream-Cocoa Cupcakes

Photo: Oxmoor House
Hands-on time 16 mins
Total time 1 hr, 36 mins
Yield Serves 12 (serving size: 1 cupcake)
These cocoa-laden cupcakes make a delightful surprise for gluten-free chocoholics. Sour cream gives the cupcakes a moist and dense texture, leaving you more satisfied with each delicious bite.

Ingredients

  • 2.1 ounces sweet white sorghum flour (about 1/2 cup)
  • 1.15 ounces brown rice flour (about 1/4 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup fat-free sour cream
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon 1% low-fat milk
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 218
  • fat 7.7 g
  • satfat 4.4 g
  • monofat 2.1 g
  • polyfat 0.4 g
  • protein 3.6 g
  • carbohydrate 36 g
  • fiber 2 g
  • cholesterol 48 mg
  • iron 1 mg
  • sodium 199 mg
  • calcium 57 mg

How to Make It

  1. Preheat oven to 375°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, and next 4 ingredients in a bowl; stir with a whisk.

  3. Place sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Gradually add flour mixture, beating at low speed until smooth (batter will be very thick).

  4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups (cups will be almost full). Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  5. Combine powdered sugar, 2 tablespoons butter, milk, and 1/2 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until blended. Increase speed to medium; beat until smooth. Spread frosting over cupcakes.

Gluten-Free Baking