How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gluten-Free Chocolate Raspberry Cupcakes?

You need 10 ingredients. The key ingredients include: 1 1/4 cups rice flour, 1 cup cornmeal, 1/2 cup cocoa powder, plus more to serve, 1/4 tsp baking soda, and more.

Is Gluten-Free Chocolate Raspberry Cupcakes suitable as baking & desserts?

Yes, Gluten-Free Chocolate Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Gluten-Free Chocolate Raspberry Cupcakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Chocolate Raspberry Cupcakes Recipe

Name: Gluten-Free Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups rice flour; 1 cup cornmeal; 1/2 cup cocoa powder, plus more to serve; 1/4 tsp baking soda; 3/4 cup brown sugar; 1 cup buttermilk; 9 tbsp butter, melted; 2 None large eggs; 3 oz frozen raspberries; 1 cup cream, whipped

Bake this irresistible Gluten-Free Chocolate Raspberry Cupcakes at home. Made with rice flour, cornmeal, cocoa powder and baking soda. Easy step-by-step…

This Gluten-Free Chocolate Raspberry Cupcakes relies on simple, everyday ingredients such as rice flour, cornmeal, baking soda and brown sugar. It comes together quickly and makes 4 servings, at about 1279 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Gluten-Free Chocolate Raspberry Cupcakes delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1279

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Gluten-Free Chocolate Raspberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions