Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

Cinnamon and cayenne is these gluten-free Mexican chocolate cupcakes made with rice flour an extra spicy kick; serve at your next party!

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

Ingredients

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

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.