Skip to main content
Epicurious

White Chocolate Cherry Cupcakes

This cupcake with white chocolate chips and chunks of cherry is superb with White Chocolate Frosting (page 94). Top the cupcakes with a cherry for a special finishing touch. For a holiday version, substitute frozen cranberries for the cherries in the batter.

Cooks' Note

Sweetness: High

Recipe information

  • Yield

    makes 11

Ingredients

1/2 cup coconut flour
2 tablespoons arrowroot powder
1/4 teaspoon sea salt
1 teaspoon baking soda
4 eggs
1/2 cup agave nectar
1/2 cup frozen cherries, cut into quarters
1 cup white chocolate chips

Preparation

  1. Step 1

    Preheat the oven to 350°F. Line 11 muffin cups with paper liners.

    Step 2

    In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda; set aside 1 tablespoon of this coconut flour mixture. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

    Step 3

    Sprinkle the reserved tablespoon of coconut flour mixture over the cherries, tossing to coat thoroughly. Fold the cherries and white chocolate chips into the batter.

    Step 4

    Scoop 1/4 cup of batter into each prepared muffin cup.

    Step 5

    Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. These cupcakes brown very quickly, but they are not done until they pass the toothpick test. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey. ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
TagsDessertCakeCupcakeChocolateCherryStone FruitFruitGluten FreeDairy FreeMake AheadBakingCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.