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peppermint cupcakes

Chocolate Peppermint Cupcakes

  • Author: Natalie Way
  • Total Time: 48
  • Yield: 20 - 25 1x
  • Diet: Gluten Free


Gluten-Free Peppermint Cupcakes are the perfect easy holiday dessert- no questions asked! With a fluffy-moist factor that’s off the charts, your guests will surely love these!


  • 13/4 cup Bobs Red Mill Gluten Free 1 to 1 Baking Flour
  • 11/2 cup sugar
  • 1/2 cup cocoa powder
  • 11/2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 eggs ( room temp. )
  • 1 1/2 tsp. peppermint extract
  • 1/3 cup grapeseed oil
  • 1/2 cup unsweetened cashew
  • 1 cup boiling hot water

Peppermint Frosting

  • 3 cups powdered sugar
  • 1 stick Earth Balance Butter ( softened ) = 1/2 cup
  • 1 tsp. peppermint extract
  • 1 tbsp. unsweetened cashew milk
  • red food gel coloring


  1. Preheat oven to 350 degrees and line cupcake tin with cupcake liners.
  2. In a medium bowl mix together flour, baking soda, baking powder, cocoa powder, and set aside.
  3. In a large bowl blend together, sugar, oil, peppermint extract, eggs, and cashew milk,
  4. Beat dry ingredients into wet ingredients until thoroughly combined.
  5. Add in boiling hot water and stir until completely mixed in.
  6. Pour batter into cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
  7. Let cool completely before frosting.

Peppermint Frosting

  1.  In a large bowl beat butter and peppermint until smooth and creamy.
  2. Add in powdered sugar one cup at a time mixing until smooth and creamy.
  3. Add in cashew milk if needed and mix again.
  4. Paint 5 to 6 thick lines of red food color gel inside of a piping bag, add in peppermint frosting and pipe onto cupcakes.
  5. Enjoy!
  • Prep Time: 30
  • Cook Time: 18
  • Category: american
  • Method: bake
  • Cuisine: dessert