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September 16, 2025
Rice Flour Mexican Chocolate Cupcakes (Gluten Free) Recipe
Rice Flour Mexican Chocolate Cupcakes (Gluten Free) represent altered versions of favorite spicy chocolate cupcake recipes, modified for friends with dietary restrictions while maintaining authentic Mexican chocolate flavors throughout. This adaptive recipe demonstrates how dietary restrictions can be accommodated while maintaining flavor integrity through careful ingredient substitution. The spicy chocolate element ensures authentic Mexican taste while rice flour provides gluten-free accessibility.
For these rice flour cupcakes, I altered one of my favorite spicy chocolate cupcake recipes for a friend who is gluten intolerant. She loved it! Now I’m sharing it with my Allreci-peeps!
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
12
Yield:
12 cupcakes
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Ingredients
½ cup unsalted butter, softened
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups rice flour
¼ cup dark cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
¼ teaspoon baking soda
¼ cup milk
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix well.
Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened. Increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Tips
Cinnamon buttercream is my preferred frosting for these cupcakes, but you could also do spicy chocolate, plain chocolate, or vanilla frosting.
Allow cupcakes to cool completely before frosting.
Nutrition Facts (per serving)
| 194 | Calories |
| 9g | Fat |
| 26g | Carbs |
| 3g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 5g | 27% |
| Cholesterol 52mg | 17% |
| Sodium 82mg | 4% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 9g | |
| Protein 3g | 6% |
| Vitamin C 0mg | 0% |
| Calcium 42mg | 3% |
| Iron 1mg | 3% |
| Potassium 69mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
