Gluten Free Cherry Chip Cupcakes
Serves: 12
Cherry Chip Cupcakes:
  • 1 cup white rice flour
  • 2/3 cup granulated sugar
  • 1/3 cup potato starch
  • 2 tablespoons tapioca starch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/4 cup oil
  • 2 large eggs
  • 2 tablespoons maraschino cherry juice
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 10 ounce jar maraschino cherries, well drained and finely chopped (reserve some whole cherries for topping the cupcakes)
Fluffy White Frosting:
  • 2 large egg whites, room temperature
  • 2 tablespoons water
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • pinch salt
  • 1 teaspoon vanilla extract
Cherry Chip Cupcakes:
  1. Preheat the oven to 350 degrees F. Line muffin tin with paper liners.
  2. In a large bowl, whisk together the brown rice flour, sugar, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, and salt. Set aside.
  3. In another bowl, whisk together the sour cream, milk, oil, eggs, maraschino cherry juice, vanilla, and almond extracts.
  4. Pour the wet ingredients into the dry ingredients, and stir to combine. Fold in the chopped maraschino cherries.
  5. Spoon into prepared muffin tin.
  6. Bake in preheated oven for 18-20 minute, or until a tooth pick inserted into the middle of the cupcake comes out clean.
  7. Cool completely before frosting.
Fluffy White Frosting:
  1. In a stainless steel mixing bowl, whisk together the egg whites, water, sugar, cream of tartar and salt. Set the bowl over a saucepan of simmering water and continue whisking until the egg whites are hot (about 160*F).
  2. Using a heavy duty hand mixer, or a stand mixer, beat the egg whites until stiff peaks form, and the frosting has cooled to room temperature. This takes about 10minutes. Add the vanilla extract, and beat until evenly distributed. Spoon or pipe onto cupcakes immediately.
Ensure that your cherries are dried before adding them to the batter. I blotted mine with paper towel before chopping them, and again after.
Recipe by Faithfully Gluten Free at