Servings
12
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Missy J's
These Peanut Butter Carob Cupcakes are soft, fluffy, and full of rich, naturally sweet carob flavor. Made with a blend of gluten-free, almond, and coconut flours, they're a delicious gluten-free treat that's perfect for birthdays, celebrations, or an everyday dessert. Easy to make and wonderfully moist, these carob cupcakes are a satisfying alternative to traditional chocolate cupcakes and pair perfectly with your favorite frosting or a sprinkle of Missy J's Carob Chips.
Ingredients
1 cup unsalted butter (225g)
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1¼ cup allulose (250g)
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⅔ coconut sugar (150g)
260g gluten free flour
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180g almond flour
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12g coconut flour (2 tbsp)
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1.5g baking soda (1/2 tsp)
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2g baking powder (1/2 tsp)
5g kosher salt (1 1/2 tsp)
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2g vanilla extract (1/2 tsp)
1 egg
Peanut Butter Carob Cupcakes
Directions
Peanut Butter Carob Cupcakes
In a standing mixer, cream together room temperature butter, coconut sugar and allulose.
Add egg and vanilla to the creamed butter and sugar, and beat for 7-8 minutes until very light and fluffy.
Add in the egg yolks and vanilla extract to the butter mixture. Mix until combined.
In a separate bowl, whisk together gluten free, almond & coconut flours, salt, baking powder and baking soda.
Add the dry mixture to the wet ingredients. Mix until smooth.
Fold in Missy J’s Carob Chips of choice.
Scoop a tablespoon of dough and roll it into small balls.
Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes or until a toothpick inserted into the center comes out clean.
Recipe Note
This recipe was created by Jodi, the original founder of Missy J’s, and shared with love for the brand.
