Lactose Free Gluten Free Peanut Butter Cupcakes with Chocolate Ganache

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Lactose Free Gluten Free Peanut Butter Cupcakes with Chocolate Ganache

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Ingredients

12 servings

For the cupcakes

1 cup gluten free flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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½ cup almond flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup creamy peanut butter
½ cup granulated sugar
¼ cup packed light brown sugar
2 large eggs
½ cup whole milk
¼ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract

For the ganache

½ cup heavy cream
Ingredient note
A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
4 oz dark chocolate (60–70% cacao), finely chopped
1 tbsp unsalted butter

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2
In a medium bowl, whisk together the gluten free flour, almond flour, baking powder, baking soda, and salt until evenly combined.

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