Kidspot Kitchen

Kidspot Kitchen

Gluten-free chocolate and raspberry cupcakes recipe

These gluten-free cupcakes are chocolate and raspberry flavoured and delicious! Make them for your friends and they won't even know they are gluten-free. Find more on Kidspot New Zealand.



  • 1 cup rice flour
  • ¾ cup cornflour
  • 1/3 cup cocoa
  • 1¼ tsp bi-carb soda
  • 1 cup brown sugar
  • 1 cup milk
  • 125g butter, melted
  • 2 eggs
  • 2 cups frozen raspberries
  • 1 cup cream, whipped
  • 1 tbsp cocoa 


Preheat oven to 180°C fan-forced. Line a 12-hole muffin pan with patty pans.

Sift rice flour, corn flour, bi-carb soda and cocoa into a bowl. Add sugar and combine.

In a separate bowl, whisk together the milk, butter and eggs. Stir in the raspberries.

Fold mixture into the flour mixture and pour 1/3-cup measures into each patty pan.

Bake for 20-22 minutes. Leave to cool on a wire rack. When completely cooled, cut a round from the top of each cake and place a dollop of cream in the space. Return the top and sift cocoa over all of the cupcakes.


  • You can replace the raspberries with mixed berries if you prefer but don’t try to substitute with other fruit as this recipe needs the moisture.
  • Whipping raspberries into the cream makes this recipe that little bit more decadent.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder