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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