Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

In these rice flour cupcakes, cinnamon, cayenne, and Mexican chocolate are mixed with rice flour for an extra spicy kick. Serve at your next party!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 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 the 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, one 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.