Pinata cupcakes

These cupcakes are a wonderful surprise for kids and adults alike. They are perfect for a birthday party or you could fill them with candy hearts and they would be lovely for valentines, same for Halloween if you filled them with jelly worms or mini eyes they are just really fun and very easy.


(please make sure that all of the ingredients are at room temp before you begin)

Makes 24 cupcakes

Dry ingredients

  • 3/4 cups of sorghum flour
  • 3/4 cups of white rice flour
  • 3/4 cups of tapioca flour
  • 1/4 cup of potato flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of xanthan gum
  • 1/4 teaspoon of salt

Wet ingredients

  • 3 eggs (separated)
  • 1/2 cup of softened DF butter
  • 1 cup of DF buttermilk (1 cup of almond milk – 1 tablespoon, add 1 tablespoon of lemon juice. Let sit for 10 mins)
  • 1 tablespoon of vanilla extract
  • 1 1/2 cups of sugar
  • 1/4 cup of honey


  • 1 cup of DF cream cheese
  • 1/4 cup of DF butter
  • 2 tablespoons of vanilla bean paste
  • 3 cups of icing sugar


Preheat oven to 325°f and line a muffin tin with cupcake cases. Mix together the dry ingredients and put to one side. In a large bowl cream together the egg yolks, sugar and df butter then slowly add the df butter milk and honey and vanilla extract. Add in the flour mix, in parts until fully combined.

Whisk the egg whites until firm then fold into the mixture until fully combined, for softer cupcakes I find leaving the mixture out at room temperature for 30 minutes has great results. If you have the time do that if not then pour into the cases and bake for 21 minutes or until a tooth pick comes out clean.

While the cupcakes are cooling whisk together the df cream cheese, df butter and vanilla then slowly add the icing sugar until fully combined. Place in the fridge until you are ready to frost the cupcakes.

When the cupcakes are cooled using a food circle or knife cut out the centre of the cupcake be sure not to go right to the bottom of the cake as you dont want the filling spilling out. Put the center to one side and fill the hole with your filling, I used mini M&M’s as they are my sons favorite but you can use whatever small gluten and dairy free filling that you like. Then slice the top of your filling off and place that back on top of the cupcake and push down to seal. Now frost the cupcakes and wait for the kids to find the surprise.

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