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Rice Flour Mexican Chocolate Cupcakes (Gluten Free)


"I altered one of my favorite spicy chocolate cupcake recipes for my friend, who is intolerant of gluten. She loved it! Now I'm sharing it with my Allrecipeeps! Allow cupcakes to cool completely before frosting."
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33 m servings 194 cals
Original recipe yields 12 servings (12 cupcakes)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 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, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.


  • Cook's Note:
  • Cinnamon buttercream is my preferred frosting for these cupcakes, but you could do spicy chocolate, plain chocolate, or vanilla frosting, too.

Nutrition Facts

Per Serving: 194 calories; 9.2 g fat; 25.9 g carbohydrates; 2.8 g protein; 52 mg cholesterol; 82 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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These cupcakes were sweet at first and spicy at the end

5-star flavor for sure. The only issue I had was that they are very dry. The recipe is spot on though. Exactly three Tbsp of batter per muffin (I used an ice cream scooper) and exactly 18 minute...