Cherry garcia cupcakes: Chocolate chip cupcakes with cherry cream cheese frosting
Yields: 12 cupcakes
Chocolate chip cupcakes
  • ⅓ cup white rice flour
  • ⅓ cup oat flour
  • ⅓ cup millet flour
  • ¼ cup sweet rice flour
  • ¼ cup tapioca starch
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • ½ cup unsalted butter, softened to room temperature
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 6 tablespoons dark chocolate chips, chopped
Cherry cream cheese frosting (adapted from The Little Epicurean)
  • 4 ounces unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons ground freeze-dried cherries, sifted
  • 1-1/2 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  1. Preheat the oven to 350°F.
  2. In a medium bowl, sift together the rice flour, oat flour, millet flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugar over medium speed.
  4. With the mixer on low-speed, add the eggs one at a time, mixing after each one.
  5. Add the vanilla extract, mixing until just combined.
  6. Keeping the speed on low, slowly add the dry ingredients in two batches, adding the milk in between, mixing until just combined.
  7. Fold in the chopped chocolate chips until evenly distributed throughout.
  8. Divide the batter among 12 lined cupcake cups, until about ¾ full.
  9. Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  10. While the cupcakes bake, prepare the frosting.
  11. Transfer the cupcakes to a wire rack to cool.
  12. Once the cupcakes are cool, pipe cherry frosting on top and serve.
Cherry cream cheese frosting
  1. In the bowl of a stand mixer, cream the butter over medium speed.
  2. Add the cream cheese and whip until combined.
  3. Add the powdered sugar, in thirds, mixing on slow speed until combined.
  4. Add the vanilla and ground freeze-dried cherries, and beat on medium speed until smooth.
  5. Transfer to a pastry bag to pipe onto cupcakes, or spread directly on cupcakes with a knife.
*For non gluten-free version, you can use 1-1/2 cups all-purpose flour in place of the rice flour, oat flour, millet flour, sweet rice flour, tapioca starch, and xanthan gum.
Recipe by Snixy Kitchen at