Gluten-Free Chocolate Raspberry Cupcakes

These chocolate raspberry cupcakes are dairy and gluten free. They are also nut and seed free. Filled with jam, they are the perfect treat.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 169 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 4 large eggs
• ½ cup seedless raspberry jam
• ½ cup coconut flour
• ½ cup coconut sugar
• ¼ cup cacao powder
• ½ cup palm shortening

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.

Step 3

Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.

Step 4

Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.

Step 5

Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.

Step 6

Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.

Step 7

Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.