Gluten Free Raspberry Cupcakes With Graham Cracker Topped Buttercream Recipe

Gluten Free Raspberry Cupcakes With Graham Cracker Topped Buttercream Recipe

This decadent cupcake is very easy to make and is my alternative to a making pie this season. Filled with raspberry pie filling and topped with crushed graham crackers, this cupcake will have you grabbing seconds..or thirds!

What you’ll need:

Gluten Free Yellow Cake Mix

Gluten Free Graham Crackers

3 Eggs (or egg whites equivalent)

2 tsp of gluten free vanilla extract

Raspberry pie filling (I bought canned filling from shoprite)

2/3 cups of water

1/2 cup of soft butter

1 lime

Directions:

  1. Preheat your oven to 350 degrees.
  2. Follow cake mix instructions for making the cake batter base.
  3. Then, add 1 tsp of raspberry pie filling and the zest and juice of one lime.
  4. Mix thoroughly then slowly pour into your cupcake cups using a 1/4 measuring cup to keep them all even and bake for 18-20 minutes.
  5. Let cool and remove the center of the cupcakes using a small spoon or tool.
  6. Fill the cupcake centers with the raspberry filling all the way.
  7. Then, ice your cupcakes with the buttercream frosting of your choice.
  8. In a food processor, crush a few handfuls of gluten free graham crackers until they resemble a fine dust.
  9. Sprinkle the crushed crackers on top of the frosting and for added decoration, place half of a graham cracker on top for garnish.


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