Gluten Free Hostess Cupcakes

Homemade Gluten Free Hostess Cupcakes are a fun weekend baking project! It starts with a super moist gluten-free chocolate cupcake, filled with homemade marshmallow fluff (made without any refined sugar) and dipped in a dairy-free chocolate ganache! Pipe on either some of the marshmallow fluff or melted white chocolate to complete the classic hostess-style cupcake look!

Dairy free chocolate cupcakesGluten Free Hostess Cupcakes

Ever have one of those iconic packaged chocolate cupcakes? Our version of Gluten Free Hostess Cupcakes may look like the classic treats of an American childhood but they taste like the sophisticated version you should have been eating all along. We took the best gluten-free chocolate layer cake and turned them into cupcakes, stuffed them with Homemade Marshmallow Fluff and topped them with a decadent chocolate ganache. We piped on that icon swirl with melted white chocolate, but if you skip that and use extra fluff, you’ll have yourself a dairy-free, gluten-free and refined sugar-free cupcake of your dreams.

homemade hostess style cupcakes

There are definitely a few steps needed to complete this recipe. But it’s such a cute treat to recreate with healthier ingredients and the final outcome is so dang delicious! The hardest part of this recipe is making the Homemade Marshmallow Fluff, but we created an entire post to really get detailed about how you can make it. All of the remaining steps are just basic baking skills that if you follow the instructions are very achievable.

Chocolate cupcake recipe

How do you make chocolate ganache

Making a ganache is simply heating up a milk and pouring it over chocolate! In this case we are using coconut milk and mini chocolate chips. You can do this either in a small pot on the stove, or you can use a microwave to heat up the cream.

Can marshmallow be substituted for marshmallow cream:

No. If you want to skip making the marshmallow cream you can either purchase some at the store, fill the cupcake with a vanilla buttercream, or you can leave it out all together.

Homemade hostess cupcake recipe

How to prep cupcake components ahead of time:

There are a few components of making these cupcakes as close to the classic version as possible. But the good news is that they can easily be broken down into steps that can be done a day or two apart from one another.

  1. Make the cupcakes: This step can be done two days ahead of time! You can store the cupcakes in the refrigerator in an airtight container.
  2. Make the Homemade Marshmallow Fluff: This can be done up to one week ahead of time. If the marshmallow fluff gets slightly deflated you can easily whip it back up with the electric mixer.
  3. Make the ganache and melt white chocolate for topping: This is easiest if done at the same time you plan to assemble the cupcakes.
  4. Assemble the cupcakes: The cupcakes can be left at room temperature in an air-tight container for up to two days, but they are best eaten within the same day.

Hostess cupcake cake recipe

In this recipe we used these tools:

  • Stand Mixer
  • Muffin Tin
  • Piping Bags
  • Essentials: Bowls, whisks, spatula, knife

Homemade hostess cupcakes

If you like this Valentine’s inspired recipe, check out these others:

Gluten Free Hostess Cupcakes

Prep Time 30:00 Cook Time 40:00 Total Time 01:10 Yields 16 cupcakes

Ingredients

For cupcakes:

For Filling:

For Ganache:

  • 1/3 cup coconut milk
  • ½ cup mini chocolate chips (if dairy-free use dairy-free chocolate chips)

To pipe swirl

  • 1/4 cup white chocolate, melted

Directions

Prepare and cool cupcakes:

  1. Pre-heat oven to 350ºF and line 2 muffin tins with 16 parchment paper liners.
  2. In a medium bowl add almond flour, cocoa, coconut flour, baking powder, baking soda, and sea salt. (see note)
  3. In a large bowl whisk eggs. Add in coconut sugar, milk, coffee, avocado oil and vanilla extract. Whisk to combine.
  4. Add dry ingredients into wet ingredients and whisk to combine completely.
  5. Divide batter evenly between 16 cupcake liners bake in pre-heated oven for 16-18 minutes  minutes, or until a toothpick inserted and removed is clean of any wet cake batter.
  6. Let cupcakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

Make the filling:

  1. Make 1 batch of Homemade Marshmallow Fluff and that post will have everything you need to know in it about doing so. You will have more than you need for this recipe but it is almost impossible to get egg whites to whip up if it is less than 3, so you'll need to make the whole batch.

Make Chocolate Ganache:

  1. Place mini chocolate chips in a heat proof bowl.
  2. Heat coconut milk until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
  3. Pour over chocolate and shake the bowl to make sure the chips are covered by the hot milk. Let sit undisturbed for 5 minutes.
  4. Whisk the chocolate and coconut milk together until a smooth ganache is formed. It is best to do this right before assembling the cupcakes because you'll want the ganache to be warm, but not hot.

Assemble the cupcakes:

  1. Cut out a well from the cooled cupcakes with a knife and set aside the top. Using a spoon scoop out a teaspoon sized amount of cake to create a larger hole, and discard the cake scraps. Using your fingers gently press the sides of the hole until it is set and there are no loose crumbs. 
  2. Fill a pastry bag with the marshmallow cream and cut out a small hole. Fill the cupcakes and place the reserved cut top back on the cupcake and gently push it down so it's flat.
  3. Dip the top of each filled cupcake carefully into the glaze, and gently lift it up to let to let the excess glaze drip off and than quickly flip it back right side up on a wire rack to cool completely.
  4. To pipe the swirl either fill a pastry bag with melted and slightly cooled white chocolate, or you can use extra marshmallow fluff and make 4-5 swirls on the top of the cooled cupcake.
  5. Enjoy cupcakes within two days. They can be stored at room temperature in an air tight container.

Recipe Notes

  1. If your almond flour and cocoa powder is really lumpy you should sift all the dry ingredients together in a bowl.
  2. You can skip the coffee and just increase the milk by 1/4 cup.
  3. If your chocolate ganache ever gets too cold you can gently rewarm it it over a double-boiler or in the microwaves for 10 seconds at a time.
  4. If you would like to make less chocolate cupcakes, you can use these ingredient amounts:
    • 1-1/4 cups (120) almond flour
    • ⅓ cup plus 1 tabespoon (35g) high-quality cocoa powder
    • 1/4 cup (24g) coconut flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon fine sea salt
    • 2 eggs
    • 3/4 cup coconut sugar
    • 1/4 cup milk of choice
    • 2 tablespoons cup coffee (see note)
    • 2 tablespoon cup avocado oil
    • 1 teaspoon vanilla extract
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Raspberry Gin Cocktail

My new favorite cocktail is this light and refreshing Raspberry Gin Cocktail. We’re making our own simple syrup (and I promise, it’s super simple to prepare), made with no refined sugars for a delicious and guilt-free cocktail. Plus, it’s festive for Valentine’s Day! 

Raspberry Gin Cocktail

We’ve also spruced up the ice cubes by adding raspberries into them! So cute, so festive.

Raspberry Gin Cocktail

If you’re staying in for Valentine’s Day or are looking for the perfect drink to make before heading out to dinner, this light and flavorful cocktail is for you! 

We’re heading out to for a little dinner date tonight, and starting off with one or two of these beauties.

Raspberry Gin Cocktail

Raspberry Gin Cocktail
Serves 1
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
For the Raspberry Simple Syrup
  1. 1 package raspberries
  2. 1 cup filtered water
  3. 1/4 cup maple syrup
For the Cocktail
  1. 1.5 ounce gin
  2. 2 teaspoons fresh lemon juice
  3. 1 ounces club soda or sparkling water
  4. 1.5 ounces raspberry simple syrup
  5. Raspberry ice cubes
  6. Optional: 0.5 ounce elderflower liquor
  7. Rosemary sprigs, for garnish
Raspberry Ice Cubes
  1. Place 3 raspberries into ice trays with water, let freeze.
Instructions
  1. Place simple syrup ingredients in a small saucepan over medium-high heat and bring to a boil. Lower heat and let simmer for 10 minutes, or until the syrup has reduced by half. Take off heat, strain mixture, and let cool completely.
  2. Pour all cocktail ingredients in a cocktail shaker with ice. Shake well, and serve with one or two raspberry ice cubes or ice cubes of choice. Add rosemary garnish and serve immediately
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Raspberry Gin Cocktail

Roasted Citrus with Salted Vanilla Whipped Cream

We are a few days away from Valentine’s Day, my friends! We are about to get festive with this Roasted Citrus with Salted Vanilla Whipped Cream, a light and DELICIOUS dessert that you’ll love without feeling any sort of guilt. P.S. The whipped cream is dairy-free, and seriously delightful.

Roasted Citrus with Salted Vanilla Whipped Cream

Roasted citrus is the greatest. Ever.

Have you ever roasted it? I am newly obsessed. It tastes like candy! I roast it like this (below) for prettiness, but I prefer to segment the fruit to really devour this treat.

Roasted Citrus with Salted Vanilla Whipped Cream

Roasted Citrus with Salted Vanilla Whipped Cream

Roasted Citrus with Salted Vanilla Whipped Cream
Serves 2
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 4 citrus fruits: Cara Cara oranges, blood oranges, grapefruit, etc., segmented
For the Salted Vanilla Whipped Cream
  1. 1 can full fat coconut milk
  2. 2 1/2 teaspoons of maple syrup, more as desired
  3. 1/4 vanilla bean, scraped
  4. 1/2 teaspoon coarse salt
Instructions
  1. Preheat oven to 375°F
Segment fruit
  1. Slice off the top and bottom
  2. Using even downward strokes, slice the skin away from the flesh and discard
  3. Remove any remaining white pith
  4. Cut between the membranes to segment the orange
  5. Line on a baking sheet and roast for 10 minutes
  6. While roasting, combine whipped cream ingredients in your stand mixer and whip until mixed and thick, taste and adjust as desired
  7. Serve and enjoy!
Notes
  1. You can slice the fruit however you'd like, segmenting is my favorite way for this dessert.
Lexi's Clean Kitchen https://lexiscleankitchen.com/
Roasted Citrus with Salted Vanilla Whipped Cream

I love this dessert because it’s delicious enough to serve for a fun dinner party, and casual and easy enough for a quick treat at home.

Roasted Citrus with Salted Vanilla Whipped Cream

 How are you celebrating Valentine’s Day?

Roasted Citrus with Salted Vanilla Whipped Cream

Prep Time 10 min Cook Time 30 min Total Time 0:40

Ingredients

  • 4 citrus fruits: Cara Cara oranges, blood oranges, grapefruit, etc., segmented

For the Salted Vanilla Whipped Cream

Directions

  1. Preheat oven to 375°F
  2. Slice off the top and bottom
  3. Using even downward strokes, slice the skin away from the flesh and discard
  4. Remove any remaining white pith
  5. Cut between the membranes to segment the orange
  6. Line on a baking sheet and roast for 10 minutes
  7. While roasting, combine whipped cream ingredients in your stand mixer and whip until mixed and thick, taste and adjust as desired
  8. Serve and enjoy!

Recipe Notes

  • You can slice the fruit however you'd like, segmenting is my favorite way for this dessert.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chocolate Cupcakes with Chocolate Buttercream and Heart Toppers

    T-O-M-O-R-R-O-W! I’m not just giddy about waking up to it being Valentine’s Day, I’m also giddy that I get to eat these and not care! I mean, if I eat the whole batch I’ll likely care, but it’s Valentine’s Day and I’ll eat chocolate if I want to- know what I’m saying?

    This is the last month of American Express‘ collaboration with Whole Foods Market. Remember from previous posts? You’ll get additional cash back (for a few more days) when you use your enrolled American Express Blue Cash card at WFM! But act fast as this offer expires on February 15. Enroll here! This month, let’s use our ingredient CHOCOLATE, not just two, but three ways!

    Chocolate Cupcakes that are moist and perfectly sweetened.

    Chocolate Buttercream Frosting that is rich and decadent.

    Chocolate Heart Toppers that are the perfect festive addition to your cupcakes!

    Chocolate Cupcakes with Chocolate Buttercream and Heart Toppers

    Perfect chocolate cupcakes topped with decadent chocolate buttercream with festive heart toppers. The perfect treat for your valentine!

    Chocolate Cupcakes with Chocolate Buttercream and Heart Toppers

    Chocolate Cupcakes with Chocolate Buttercream and Heart Toppers
    Yields 9
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    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Prep Time
    10 min
    Cook Time
    30 min
    Total Time
    40 min
    Cupcakes
    Dry
    1. 1 cup blanched almond flour
    2. 1 tbsp coconut flour
    3. 3 tbsp cocoa powder
    4. 1/3 cup chcocolate chunks
    5. 1/4 tsp baking soda
    6. 1/2 tsp baking powder
    Wet
    1. 3 eggs
    2. 3 tbsp apple sauce
    3. 3 tbsp raw honey
    4. 1 tsp vanilla
    Frosting
    1. 1 cup grass-fed butter, softened
    2. 1 cup dark chocolate chunks, I use Enjoy Life's, Guittards, or Whole Foods brand
    3. 2 tbsp full-fat coconut milk, more as needed
    4. 1/4 cup cocoa powder
    5. 1 cup organic powdered sugar
    6. 1 tsp vanilla
    7. Dash sea salt
    Heart Toppers
    1. 1 1/2 cup dark chocolate of choice
    Cupcake Directions
    1. Preheat oven to 350
    2. In a mixing bowl combine dry ingredients, excluding the chocolate chunks
    3. Add in wet ingredients and whisk together
    4. Add in chocolate chips
    5. Pour into muffin liners halfway
    6. Bake on 350 for 15-20 minutes, or until a toothpick comes out clean
    7. Let cool completely before frosting
    Frosting Directions
    1. Cream softened butter until fluffy
    2. Add in full-fat coconut milk until light and fluffy
    3. Add in vanilla and melted chocolate
    4. Add in cocoa powder and powder sugar until frosting is light, fluffy, and whipped
    5. Frost cupcakes
    6. Store frosting in the refrigerator and let come to room temperature before using
    Heart Toppers Directions
    1. Line a baking sheet with parchment paper
    2. Melt chocolate and draw hearts, letters, etc.*
    3. Gently stick toppers into frosting
    4. Store in the refrigerator; bring to room temperature before serving
    Notes
    1. *I use these squeeze bottles to draw the hearts and letters, you can do it without, though!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

     

    Chocolate Cupcakes with Chocolate Buttercream and Heart ToppersChocolate Cupcakes with Chocolate Buttercream and Heart Toppers

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own. 

    What’s on your Valentine’s Day agenda/menu?

     

    Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash

    Dinner is absolutely perfect with Coffee-Rubbed NY Steak and creamy parsnip mash.

    P-E-R-F-E-C-T!

    The steak is flavorful and cooked to perfection while the berry sauce gives it that extra touch of deliciousness. Creamy parsnip mash subs those mashed potatoes but tastes just like the real thing. Buttery and creamy! The best combination, ever, and perfect for your Valentine’s Day dinner at home (or any night of the week, for that matter).

    Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash

    Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash

    Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash

     

    Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash
    Serves 2
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    Prep Time
    15 min
    Cook Time
    25 min
    Total Time
    40 min
    Prep Time
    15 min
    Cook Time
    25 min
    Total Time
    40 min
    Ingredients
    1. 1 lb. grass-fed NY Strip
    2. 1 tbsp grass-fed butter or oil of choice
    Coffee Rub
    1. 1 tbsp coconut sugar
    2. 1/2 tbsp coffee grounds
    3. 1 tsp garlic granules
    4. 1/2 tsp paprika
    5. 1/2 tsp sea salt
    6. 1/2 tsp pepper
    Berry Sauce
    1. 1 cup fresh raspberries
    2. 1 tsp lemon juice
    3. 1 tsp maple syrup or pure honey
    Parsnip Mash
    1. 3-5 large parsnips, cubed
    2. 2 tbsp grass-fed butter
    3. 1-2 tbsp dairy-free milk of choice
    4. Pink sea salt, to taste
    5. Freshly ground pepper, to taste
    6. Optional: Dash cinnamon
    7. Additional grass-fed butter for garnish when serving
    Instructions
    1. Preheat oven to 400
    2. In a bowl combine coffee rub and press into steaks
    3. Set aside
    4. In a skillet heat oil or butter and sear steak for 4-5 minutes on each side
    5. Remove and transfer to a baking dish to finish steaks in the oven (6 minutes or so for medium)
    6. While steak is in the oven prepare the berry sauce by combining all ingredients into your high-speed blender and blend until smooth, set aside
    7. In a pot boil cubed parsnips with 1 cup water
    8. Once soft, use a potato masher and mash parsnips
    9. Transfer to your blender and add in additional ingredients and blend until desired texture, I like mine smooth*
    10. Taste and adjust salt and pepper as desired**
    Notes
    1. *I use a strong Blendtec blender to blend mind, so give your blender a few minutes to get it creamy if you don't have a high-speed blender
    2. **Depending on the exact amount of parsnips, you may need to add additional tbsp of milk and/or butter
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash

    Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip MashAre you staying in or going out this Valentine’s Day? What is your favorite side dish to go with steak?

    The BEST Paleo Chocolate Truffles

    It’s here! The week of Valentine’s Day and let me start by saying, or if you’ve been here a while you already know, I love any good excuse to celebrate something! Whether something small or on a bigger scale, I just love a good party or celebration. Valentine’s Day is clearly my favorite. Even when I was single. I mean… a day of love and chocolate? Who cares if Hallmark made it, I’m in! Along with my new hobby of DIY homemade cards.

    Paleo Chocolate Truffles rolled in cocoa powder

    The BEST Paleo Chocolate Truffles

    In preparation for Saturday, all of my friends and family are getting truffle gift bags, because there are just THAT good. I like rolling them in cocoa powder, but unsweetened coconut is delicious as well. Roll them sprinkles for an even more festive treat for those who aren’t super clean eaters!

    The BEST Paleo Chocolate Truffles

    One or two truffles are the perfect way to satisfy that chocolate craving. Rich, chocolatey perfection!

    Valentine’s Day Recipes:

    The BEST Paleo Chocolate Truffles

    How to make chocolate truffles

    Paleo Chocolate Truffles
    Yields 36
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    Prep Time
    10 min
    Total Time
    3 hr
    Prep Time
    10 min
    Total Time
    3 hr
    Ingredients
    1. 12 oz. dark chocolate
    2. 1 cup full-fat coconut milk
    3. 1/2 tsp instant espresso powder
    4. 1 tbsp maple syrup
    5. Dash sea salt
    6. ½ cup cocoa powder for rolling
    7. Optional: 1-2 drops Young Living Lavender Essential Oil
    Instructions
    1. Break up chocolate into pieces if it's in bark form
    2. In a pot heat coconut milk and chocolate
    3. Add in espresso powder and maple syrup
    4. Mix until combined; the mixture will be thick and look somewhat gooey
    5. Remove and add in dash of sea salt and lavender
    6. Set the bowl in the refrigerator for 4-6 hours, or in the freezer for 1 hour or until mixture hardens
    7. Set on the counter to soften for a few minutes before scooping
    8. Scoop out about 1/2 inch balls with a spoon and lay them out on parchment paper covered board. Refrigerate for about 30 minutes
    9. Roll truffle balls with your hands to make them evenly round
    10. Roll truffles in cocoa powder and serve
    11. Keep refrigerated when not in use
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Disclosure: This is a sponsored post with Young Living Essential Oils. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are 100% always my own. My sponsors help make this blog possible!

     What’s your favorite Valentine’s Day Dessert?