DELICIOUS GLUTEN FREE MINI CUPCAKES (BLACKBERRY VANILLA, CHOCOLATE PEANUT BUTTER & CARROT CAKE)

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I needed a gluten free flour substitute for all of my desserts and I finally found one!! These gluten free cupcakes turned out amazing! I'm so happy that I finally found a flour substitute that works great! And it's cup for cup so you can make everyone of my recipes, gluten free if you want!
You can also make these cupcakes dairy free by substituting the milk with almond milk. The cream cheese frosting could need to be converted to buttercream frosting and use Ghee instead of butter...but that's a whole other beast!

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WHERE TO BUY THE GF FLOUR: (This was not a sponsored video!)
It's called Cup4Cup and you can buy it at Whole Foods, William Sonoma, and sometimes at Sur La Table and Trader Joes (call ahead.)
Their website also has a store locator!
http://www.cup4cup.com/store-locator/

RECIPE BELOW!!!

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VANILLA CUPCAKES RECIPE:
Yields: 20 mini cupcakes
1/2 cup sugar
3 tbsp canola oil
1 egg
1/2 tsp baking powder
1/2 tsp vanilla extract
pinch of salt
1/2 cup plus 2 tbsp gluten free flour
1/4 cup milk (or almond milk)

DIRECTIONS:
In your mixer, mix together both sugars and oil until combined. Then add in the vanilla extract, baking powder, salt, and egg and mix for another 15 seconds.
Next add in the flour and milk, and continue to mix on medium speed until all of the ingredients are well incorporated. Make sure to scrape down the sides all the way to the bottom of the bowl. Bake at 350F for 20-25 minutes. Let cool completely before adding the frosting.

BLACKBERRY JAM CREAM CHEESE FROSTING:
4 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
3/4 cup sugar
About 1/4 cup blackberry jam

DIRECTIONS:
Mix ingredients together until well combined. Make sure to scrape down the sides to the bottom of the bowl, and give it another quick mix before adding it to a piping bag, fitted with desired tip. Let sit in the refrigerator to firm up for about 30 minutes, before piping on the cupcakes.

BLACKBERRY JAM:
8 oz. package of blackberries, juiced (1 cup of juice)
1/2 cup sugar
2 tbsp lemon juice

DIRECTIONS:
Put all of the ingredients into a sauce pan and heat on medium heat. Bring it up to a simmer, and cook for about 5 minutes, until the liquid thickens up, darkens in color, and reduces by about half. Put the liquid into a heat safe bowl, and place in the refrigerator until completely cool. Add to cream cheese mixture.

CARROT CAKE CUPCAKES RECIPE:
Yields: 24 mini cupcakes
1/2 cup sugar
1/4 cup brown sugar
1/4 cup canola oil
1 egg
1/2 cup plus 2 tbsp gluten free flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
3/4 cup carrots, thinly chopped
1/4 cup milk (or almond milk)
1/2 tsp vanilla extract

DIRECTIONS: See video
https://youtu.be/Xr1GZi4AxSY

CREAM CHEESE & MASCARPONE FROSTING:
4 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
3/4 cup sugar

DIRECTIONS:
Mix ingredients together until well combined. Make sure to scrape down the sides to the bottom of the bowl, and give it another quick mix before adding it to a piping bag, fitted with desired tip. Let sit in the refrigerator to firm up for about 30 minutes, before piping on the cupcakes.

CHOCOLATE CUPCAKES RECIPE:
Yields: 30 mini cupcakes
1/4 cup canola oil
3/4 cup sugar
1 egg
1/2 tsp baking powder
1 tsp vanilla extract
1/2 cup cocoa powder
1/4 cup coffee
1/2 tsp salt
1 cup flour
1/4 cup milk (or almond milk)

DIRECTIONS: See video
https://youtu.be/3-4sSGmDNzU

PEANUT BUTTER CREAM CHEESE FROSTING:
8 oz. cream cheese, room temperature
2 oz. (4 tbsp or 1/2 stick) softened butter
1/2 cup creamy peanut butter
2 cups powdered sugar

DIRECTIONS:
Mix the cream cheese and softened butter on medium speed in your mixer (or in a bowl with a hand mixer.) Then add the peanut butter and continue to mix. Make sure to scrape down the sides to the bottom of the bowl periodically. Add the powdered sugar, one cup at a time, until each one is combined with the rest of the ingredients. Again, scrape down the sides of the bowl, mix again, and then add to a piping bag fitted with the desired piping tip. Let sit in the refrigerator to firm up for about 30 minutes, before piping on the cupcakes.