Serious Eats: Recipes

Gluten-Free Chocolate Pumpkin Marble Cupcakes

[Photograph: Elizabeth Barbone]

[Photographs: Elizabeth Barbone]

Thanks to the combination of white rice flour and potato starch, this recipe makes incredibly light gluten-free cupcakes. Brown rice can be substituted, however, the finished cupcakes will be denser. In addition to being gluten-free, the recipe is also dairy, corn, nut, and soy*-free.

*be sure to select a soy-free oil.

About the author: Elizabeth Barbone of joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

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