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Snickers Cupcake half eaten with remaining in background

Best Gluten Free Snickers Cupcakes (Healthier Version!)

Soft and fluffy gluten-free chocolate cupcakes filled with an easy, 2 minute homemade caramel sauce and topped with creamy peanut butter marshmallow buttercream. Crowned with Snickers pieces and even more gooey caramel sauce for the ultimate candy bar cupcake experience!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 12 Cupcakes

Equipment

  • 1 cupcake corer or small sharp knife
  • 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:

  • ½ cup gluten free all purpose flour
  • ½ cup coconut flour
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • ½ cup cocoa powder
  • 1 tsp espresso powder optional
  • 1 egg
  • ½ cup coconut cream
  • ¼ cup sunflower oil or coconut oil
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • ½ cup boiling water
  • 1/3 cup natural creamy peanut butter
  • Peanuts for garnish
  • 3 Snickers bars quartered

Caramel Sauce:

  • 20 caramels
  • 2 tbsp coconut cream

Peanut Butter Marshmallow Buttercream:

  • ½ cup salted butter
  • 1 cup marshmallow cream. Try my recipe for Easy Homemade Marshmallow Fluff instead of using the store-bought one.
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • ½ cup natural creamy peanut butter
  • 3 tbsp coconut cream

Instructions

For the Cupcakes:

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
    snickers cupcakes muffin pan lined with 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
    wet ingredients mixed with dry for snickers cupcakes
  • Stir in boiling water until smooth. Batter will be thin.
    ½ cup boiling water
    boiling water added to batter for snickers cupcakes
  • 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.
    batter added to cupcake liner for snickers cupcakes
  • Drop ½ tablespoon melted peanut butter into each liner.
    peanut butter added to batter for snickers cupcakes
  • Top with remaining batter. Add another ½ tablespoon peanut butter and swirl with a toothpick.
    swirl batter and peanut butter for snickers cupcakes with toothpick
  • Bake for 15-20 minutes or until a toothpick comes out clean. My sweet spot is usually around the 17 minute mark.
    baked snickers cupcakes

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
    marshmallow cream, peanut butter, icing sugar added to mixer for peanut butter marshmalllow buttercream
  • Add coconut cream and beat an additional 3-5 minutes until light and airy.
    peanut butter marshmallow buttercream frsoting

For the Caramel Sauce:

  • Combine caramels and coconut cream in a small saucepan or microwaveable bowl.
    20 caramels, 2 tbsp coconut cream
    add coconut cream to caramels for snickers cupcakes
  • Heat over low heat, stirring constantly until smooth or in microwave for 20-30 second increments until melted. Let cool slightly before using.
    melt coconut cream and caramels for snickers cupcakes

Assembly:

  • 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.
    fill snickers cupcakes with caramel sauce
  • 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
    frost snickers cupcakes with peanut butter marshmallow buttercream
  • Top each cupcake with a piece of Snickers. Drizzle with caramel sauce and sprinkle chopped peanuts, if desired.
    top snickers cupcakes with snickers, caramel sauce and peanuts

Video

Notes

Expert Tips for Perfect Cupcakes
  • Always use room temperature ingredients. Set your egg, coconut cream, and butter (for frosting) out 2 hours 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
  • Store in an airtight container for up to 3 days