These Snickers cupcakes have a moist gluten-free chocolate base swirled with peanut butter and are filled with an easy 2 minute caramel sauce. Topped with a fluffy peanut butter marshmallow frosting, Snickers pieces, crunchy peanuts, and a caramel drizzle.
These cupcakes have everything you love about Snickers (chocolate, peanuts, caramel!) while being gluten-free and made with better-for-you ingredients.
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Piping bag and large tip ( I used a round, but you could use any)
Small saucepan for caramel
Microwave-safe bowl for melting peanut butter
Step-by-Step Instructions
For the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the gluten-free flour, coconut flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
Add maple syrup, coconut sugar, egg, coconut cream, oil, and vanilla. Beat for 2 minutes until well combined.
Stir in boiling water until smooth. Batter will be thin.
Microwave peanut butter until just melted and easily drizzle-able.
Fill each cupcake liner with 1 tablespoon of batter.
Drop ½ tablespoon melted peanut butter into each liner.
Top with remaining batter.
Add another ½ tablespoon peanut butter and swirl with a toothpick.
Bake for 15-20 minutes or until a toothpick comes out clean. My sweet spot is usually around the 17 minute mark.
For the Easy 2-Ingredient Caramel Sauce:
Combine caramels and coconut cream in a small saucepan or microwave-safe bowl.
Heat over low heat, stirring constantly until smooth or in short bursts of 30 seconds in microwave.
Let cool slightly and add peanuts before using.
If you want a naturally sweetened caramel sauce, try my Date Caramel Sauce.
For the Peanut Butter Marshmallow Buttercream Frosting:
Beat butter until creamy, about 2 minutes.
Add marshmallow cream and beat until combined. Try my recipe for Easy Homemade Marshmallow Fluff instead of using store-bought if you have the extra time.
Gradually add powdered sugar, beating well after each addition.
Mix in peanut butter, vanilla, and coconut cream until smooth and fluffy.
Beat an additional 2-3 minutes until light and airy.
Assembly:
Once cupcakes are completely cool, core the center of the cupcakes using a cupcake corer or a small sharp knife.
Fill with Caramel Sauce and replace top of cupcake.
Pipe or spread buttercream onto each cupcake.
Top each cupcake with a piece of Snickers, drizzle with caramel sauce and sprinkle with chopped peanuts, if desired.
Trish’s Tips for Perfect Cupcakes
As a professional cake decorator and baker for over 10 years, these are my top tips for perfect cupcakes:
Always use room temperature ingredients. Set your egg, coconut cream, and butter (for frosting) out 30 minutes before baking
Measure flour correctly by spooning into measuring cups and leveling off – never scoop directly with the measuring cup
Don’t overmix the batter once you add the flour – mix just until combined
Don’t skip the boiling water – it makes the cupcakes extra moist
Use an ice cream scoop for perfectly portioned cupcakes
Check doneness at 15 minutes – overbaking will make them dry
Cool completely before frosting – even slightly warm cupcakes will melt the buttercream
If frosting is too thick, add coconut cream 1 teaspoon at a time
Store in an airtight container for up to 3 days
Frequently Asked Questions
Can I make these dairy-free?
Yes! The cupcake base is already dairy-free. For the frosting, use dairy-free butter, and choose your favorite dairy-free chocolate bar instead of Snickers. The marshmallow cream is typically dairy-free, but always check the label to be sure.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw completely before frosting.
What gluten-free flour blend works best?
I recommend a 1:1 gluten-free flour blend that contains xanthan gum for the best results.
Can I make these without peanut butter?
Yes! Almond butter or sunflower seed butter work great for those with peanut allergies.
How can I make the Buttercream Frosting Refined Sugar Free?
You can make a frosting using powdered coconut sugar, maple sugar, or monk fruit sweetener for a naturally sweetened option. Or try my Vegan Cashew Buttercream Alternative recipe.
Troubleshooting Guide
Why Did My Cupcakes Sink?
Opening the oven door too early during baking
Overfilling the liners (fill only ⅔ full). I like to use an ice cream scoop to fill mine.
Old leavening agents (replace baking powder/soda every 6 months)
Oven temperature too low (use an oven thermometer to verify)
Frosting Issues
Too Runny: Add powdered sugar 1 tablespoon at a time
Too Stiff: Add coconut cream 1 teaspoon at a time
Curdled Looking: Ingredients weren’t at room temperature
Not Holding Shape: Chill for 15-20 minutes before piping
Common Questions Solved
Cracked Tops: Oven temperature too high
Peanut Butter Sinking: Warm it just until drizzle-able, not hot
Uneven Baking: Rotate pan halfway through baking
Dense Texture: Overmixing or incorrect flour measurement
Storage & Make-Ahead Instructions
Room Temperature
Unfrosted cupcakes: 2 days in airtight container
Frosted cupcakes: 1 day in airtight container
Don’t refrigerate unfrosted cupcakes – they’ll dry out
Refrigerator
Frosted cupcakes: Up to 5 days
Store in airtight container
Bring to room temperature 1 hour before serving
Freezer
Unfrosted cupcakes: Up to 3 months
Wrap individually in plastic wrap
Place in freezer bag
Thaw overnight at room temperature
Don’t freeze frosted cupcakes
Make Ahead Timeline
Up to 3 days ahead: Make unfrosted cupcakes, store at room temperature
1 day ahead: Make frosting, store in fridge, bring to room temperature before using
Day of serving: Assemble and decorate
For events: Transport unfrosted if possible, frost on site
Dietary Modifications & Substitutions
Egg-Free Version
Replace egg with ¼ cup mashed banana or applesauce
Or use 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
Flour Options
Bob’s Red Mill 1:1 Gluten Free Flour works best
King Arthur Measure for Measure is another good option
Must use flour blend with xanthan gum
Don’t substitute coconut flour amount – it’s crucial for texture
Sugar Substitutions
Monk fruit sweetener can replace coconut sugar
Date syrup can replace maple syrup
Don’t use liquid sweeteners for coconut sugar – will make batter too wet
Completely Dairy-Free Version
Use dairy-free butter in frosting (Earth Balance sticks work well)
Choose dairy-free chocolate bars instead of Snickers
Make dairy-free caramel using coconut milk and coconut sugar
Nut-Free Options
Use sunflower seed butter instead of peanut butter
Top with dairy-free chocolate chips instead of Snickers
Best Gluten Free Snickers Cupcakes (Healthier Version!)
Chocolate cupcakes filled with an easy, 2 minute homemade caramel sauce and topped with creamy peanut butter marshmallow buttercream and Snickers pieces.
Stand Mixer, or hand mixer. I personally love my Kitchenaid stand mixer but any stand or hand mixer will do.
1 Muffin Pan
12 Muffin Liners
Mixing bowls
Measuring cups and spoons
Rubber spatula
Piping bags (if decorating)and large round tip (I used Wilton 1A)
Ingredients
Cupcakes:
½cupgluten free all purpose flour
½cupcoconut flour
¼cupmaple syrup
½cupcoconut sugar
½cupcocoa powder
1tspespresso powderoptional
1egg
½cupcoconut cream
¼cupsunflower oil or coconut oil
1tspbaking powder
1tspbaking soda
½tspsalt
1tspvanilla
½cupboiling water
1/3cupnatural creamy peanut butter
Peanuts for garnish
3Snickers barsquartered
Caramel Sauce:
20caramels
2tbspcoconut cream
Peanut Butter Marshmallow Buttercream:
½cupsalted butter
1cupmarshmallow cream. Try my recipe for Easy Homemade Marshmallow Fluff instead of using the store-bought one.
3cupspowdered sugar
1tspvanilla
½cupnatural creamy peanut butter
3tbspcoconut cream
Instructions
For the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Then add maple syrup, coconut sugar, egg, coconut cream, oil, and vanilla. Beat for 2 minutes until well combined.
½ cup gluten free all purpose flour, ½ cup coconut flour, ½ cup cocoa powder, 1 tsp espresso powder, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt
In a large bowl, whisk together the gluten-free flour, coconut flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
¼ cup maple syrup, ½ cup coconut sugar, 1 egg, ½ cup coconut cream, ¼ cup sunflower oil or coconut oil, 1 tsp vanilla
Stir in boiling water until smooth. Batter will be thin.
½ cup boiling water
Microwave peanut butter until just melted and easily drizzle-able.
1/3 cup natural creamy peanut butter
Fill each cupcake liner with 1 tablespoon of batter.
Drop ½ tablespoon melted peanut butter into each liner.
Top with remaining batter. Add another ½ tablespoon peanut butter and swirl with a toothpick.
Bake for 15-20 minutes or until a toothpick comes out clean. My sweet spot is usually around the 17 minute mark.
For the Peanut Butter Marshmallow Buttercream Frosting:
Beat butter until creamy, about 2 minutes. Add marshmallow cream, powdered sugar, peanut butter, vanilla and beat until combined.
½ cup salted butter
Add coconut cream and beat an additional 3-5 minutes until light and airy.
Once cupcakes are completely cool, use a cupcake corer or small knife to remove a small center piece of the cupcake and add caramel sauce. Top with piece you removed.
Using a piping bag fitted with a large round tip, or freezer bad, pipe buttercream onto each cupcake. Alternatively, you can use an offset spatula to add buttercream.
3 Snickers bars
Top each cupcake with a piece of Snickers. Drizzle with caramel sauce and sprinkle chopped peanuts, if desired.
Video
Notes
Tips for Perfect Cupcakes
Always use room temperature ingredients. Set your egg, coconut cream, and butter (for frosting) out 30 minutes before baking
Measure flour correctly by spooning into measuring cups and leveling off – never scoop directly with the measuring cup
Don’t overmix the batter once you add the flour – mix just until combined
Don’t skip the boiling water – it makes the cupcakes extra moist
Use an ice cream scoop for perfectly portioned cupcakes
Check doneness at 15-17 minutes – overbaking will make them dry
Cool completely before frosting – even slightly warm cupcakes will melt the buttercream
If frosting is too thick, add coconut cream 1 teaspoon at a time
