37+ Delicious Gluten-Free Betty Crocker Cupcake Recipes You’ll Love

If you’re looking for delicious, easy-to-make gluten-free cupcakes, you’ve come to the right place!

With Betty Crocker’s gluten-free cake mixes and simple ingredients, you can create bakery-worthy cupcakes at home without worrying about gluten.

Whether you’re craving classic flavors like vanilla and chocolate or something unique like pumpkin spice or red velvet, this list of 37+ Gluten-Free Betty Crocker Cupcake Recipes has you covered.

From indulgent chocolate treats to fruity delights and seasonal favorites, these recipes are perfect for birthdays, holidays, or just because you deserve a sweet treat.

So, grab your mixing bowl, preheat your oven, and get ready to bake the best gluten-free cupcakes you’ve ever had!

37+ Delicious Gluten-Free Betty Crocker Cupcake Recipes You’ll Love

Gluten-free baking doesn’t have to be complicated, and with Betty Crocker’s gluten-free cake mixes, you can whip up the most delicious cupcakes with minimal effort.

Whether you prefer classic vanilla, rich chocolate, fruity flavors, or holiday-inspired treats, this collection of 37+ gluten-free cupcake recipes has something for everyone.

Gluten-Free Betty Crocker Vanilla Cupcakes

These Gluten-Free Vanilla Cupcakes are light, fluffy, and bursting with classic vanilla flavor.

Made with Betty Crocker’s gluten-free yellow cake mix, they are perfect for birthdays, celebrations, or everyday sweet cravings.

Topped with a rich buttercream frosting, these cupcakes are just as delicious as their gluten-filled counterparts.

Whether you’re baking for a gluten-free diet or just want a reliable and easy cupcake recipe, this one is sure to be a winner.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract

For the Vanilla Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp milk (or dairy-free alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, eggs, milk, and vanilla extract. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
5. While the cupcakes cool, make the buttercream frosting by beating the softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy.
6. Pipe or spread the frosting onto the cooled cupcakes and enjoy!

These Gluten-Free Vanilla Cupcakes are soft, moist, and incredibly easy to make.

The buttery vanilla flavor pairs perfectly with the smooth, creamy buttercream frosting, making them an ideal treat for any occasion.

Whether you enjoy them plain or topped with sprinkles, these cupcakes are guaranteed to be a crowd-pleaser for both gluten-free and non-gluten-free eaters alike.

Gluten-Free Betty Crocker Chocolate Fudge Cupcakes

For all the chocolate lovers out there, these Gluten-Free Chocolate Fudge Cupcakes are a dream come true.

Using Betty Crocker’s gluten-free chocolate cake mix, these cupcakes are rich, moist, and deeply chocolaty.

The decadent chocolate ganache frosting makes them even more irresistible.

Whether you’re celebrating a special event or just treating yourself, these cupcakes will satisfy your chocolate cravings in the best way possible.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water

For the Chocolate Ganache Frosting:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine the Betty Crocker Gluten-Free Chocolate Cake Mix, vegetable oil, eggs, and water. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
5. To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Add vanilla extract and let cool slightly.
6. Dip or spread the ganache over the cooled cupcakes, allowing it to set before serving.

These Gluten-Free Chocolate Fudge Cupcakes are the perfect indulgence for any chocolate lover.

The rich and moist texture, paired with a silky smooth chocolate ganache, makes every bite a decadent experience.

Whether enjoyed as a treat for yourself or served at a celebration, these cupcakes are bound to impress.

Gluten-Free Betty Crocker Lemon Blueberry Cupcakes

Bright, fresh, and bursting with flavor, these Gluten-Free Lemon Blueberry Cupcakes are a delightful treat for any season.

Made with Betty Crocker’s gluten-free yellow cake mix and infused with zesty lemon and juicy blueberries, these cupcakes have a perfect balance of sweet and tangy flavors.

A light lemon glaze or cream cheese frosting complements the fruity goodness, making them a refreshing dessert for spring and summer gatherings.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk (or dairy-free alternative)
• 1 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp gluten-free flour)

For the Lemon Glaze or Cream Cheese Frosting:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• OR 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, lemon zest, and lemon juice. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until smooth.
3. Gently fold in the blueberries.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
6. For the lemon glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled cupcakes.
7. For the cream cheese frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Frost the cupcakes once they are completely cooled.

These Gluten-Free Lemon Blueberry Cupcakes are a refreshing, fruity delight that’s perfect for warm weather or any occasion that calls for a bright and cheerful treat.

The combination of tangy lemon and sweet blueberries creates a delicious balance of flavors, while the light glaze or creamy frosting adds the perfect finishing touch.

These cupcakes are a must-try for anyone who loves citrusy and berry-filled desserts!

Gluten-Free Betty Crocker Red Velvet Cupcakes

These Gluten-Free Red Velvet Cupcakes are a beautiful and delicious treat that is perfect for special occasions.

With a rich, slightly chocolatey flavor and a moist, tender crumb, these cupcakes are topped with a classic cream cheese frosting that adds a tangy sweetness.

Using Betty Crocker’s gluten-free yellow cake mix as a base, this recipe is simple, foolproof, and perfect for anyone looking for a gluten-free version of this beloved classic.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup buttermilk
• 1 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 1/2 tsp baking soda

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the Betty Crocker Gluten-Free Yellow Cake Mix and cocoa powder.
3. In another bowl, beat the butter, eggs, buttermilk, vanilla extract, and red food coloring until smooth. Gradually add the dry ingredients and mix well.
4. In a small cup, mix the vinegar and baking soda. Once it fizzes, fold it into the batter.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
7. To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
8. Frost the cooled cupcakes and enjoy!

These Gluten-Free Red Velvet Cupcakes have the perfect balance of subtle chocolate flavor, slight tanginess, and creamy sweetness.

The rich red color makes them a beautiful dessert for Valentine’s Day, birthdays, or any celebration.

Paired with velvety cream cheese frosting, these cupcakes are a true indulgence for anyone—gluten-free or not!

Gluten-Free Betty Crocker Carrot Cupcakes

For those who love a classic, wholesome dessert, these Gluten-Free Carrot Cupcakes are a perfect choice.

Made with Betty Crocker’s gluten-free yellow cake mix, fresh grated carrots, warm spices, and crunchy walnuts, these cupcakes are moist, flavorful, and topped with a creamy cream cheese frosting.

They make for a wonderful snack or dessert and are ideal for Easter, fall gatherings, or simply when you’re in the mood for something comforting and delicious.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 1/2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the Betty Crocker Gluten-Free Yellow Cake Mix, vegetable oil, eggs, and milk until smooth.
3. Stir in the grated carrots, crushed pineapple, cinnamon, nutmeg, and walnuts (if using).
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
6. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
7. Frost the cupcakes and optionally sprinkle with extra walnuts.

These Gluten-Free Carrot Cupcakes are soft, moist, and filled with delightful flavors of spice, sweet carrots, and tangy cream cheese frosting.

They offer a comforting homemade taste that’s perfect for any occasion.

Whether served at a festive gathering or enjoyed with a cup of tea, these cupcakes will surely become a favorite!

Gluten-Free Betty Crocker Coconut Cupcakes

Light, fluffy, and full of tropical flavor, these Gluten-Free Coconut Cupcakes are a delicious treat for coconut lovers.

Using Betty Crocker’s gluten-free yellow cake mix as a base, these cupcakes are infused with coconut milk and shredded coconut for a rich, moist texture.

Topped with a luscious coconut frosting and toasted coconut flakes, they are perfect for summer parties, bridal showers, or any time you’re craving a tropical escape.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup canned coconut milk
• 1 tsp vanilla extract
• 1/2 cup shredded coconut

For the Coconut Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup canned coconut milk
• 1/2 tsp coconut extract (optional)
• 1/2 cup toasted shredded coconut (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, combine the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, coconut milk, and vanilla extract. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until smooth.
3. Fold in the shredded coconut.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
6. For the frosting, beat the butter until smooth, then gradually add powdered sugar, coconut milk, and coconut extract. Beat until fluffy.
7. Frost the cooled cupcakes and sprinkle with toasted shredded coconut.

These Gluten-Free Coconut Cupcakes are a tropical delight, offering a perfect balance of sweetness and coconut flavor.

The rich coconut frosting and toasted coconut topping make these cupcakes feel extra special.

Whether you’re serving them at a summer gathering or simply indulging in a sweet treat, these cupcakes will transport you to a paradise of flavor!

Gluten-Free Betty Crocker Peanut Butter Cupcakes

If you’re a peanut butter lover, these Gluten-Free Peanut Butter Cupcakes are the perfect treat for you!

Made with Betty Crocker’s gluten-free yellow cake mix and creamy peanut butter, these cupcakes are rich, nutty, and deliciously moist.

Topped with a smooth peanut butter frosting, they are perfect for satisfying your sweet and salty cravings.

Whether for a birthday party or an afternoon snack, these cupcakes will quickly become a favorite.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract

For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powdered sugar
• 3 tbsp milk (or dairy-free alternative)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the Betty Crocker Gluten-Free Yellow Cake Mix, softened butter, eggs, milk, peanut butter, and vanilla extract. Beat until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
5. To make the frosting, beat the butter and peanut butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy.
6. Frost the cooled cupcakes and top with crushed peanuts or chocolate chips for extra flavor.

These Gluten-Free Peanut Butter Cupcakes are the ultimate treat for peanut butter lovers!

The creamy frosting enhances the nutty cupcake base, making every bite a deliciously rich and satisfying experience.

Whether enjoyed as a dessert or a special indulgence, these cupcakes will be a hit with family and friends.

Gluten-Free Betty Crocker Strawberry Shortcake Cupcakes

Light, fruity, and absolutely delicious, these Gluten-Free Strawberry Shortcake Cupcakes are perfect for warm-weather gatherings.

Made with Betty Crocker’s gluten-free yellow cake mix, fresh strawberries, and a fluffy whipped cream topping, these cupcakes offer a delightful twist on the classic strawberry shortcake.

They are the perfect sweet treat for spring and summer celebrations!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, and vanilla extract until smooth.
3. Gently fold in the chopped strawberries.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
6. For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Pipe or spread the whipped cream over the cooled cupcakes and top with fresh strawberry slices.

These Gluten-Free Strawberry Shortcake Cupcakes are a fresh and delightful dessert that captures the flavors of summer.

The juicy strawberries and light whipped cream make these cupcakes a refreshing treat for any occasion.

Whether served at a picnic, party, or afternoon tea, these cupcakes are guaranteed to be a hit!

Gluten-Free Betty Crocker Mocha Cupcakes

Coffee and chocolate are a match made in heaven, and these Gluten-Free Mocha Cupcakes bring them together beautifully.

Using Betty Crocker’s gluten-free chocolate cake mix and a shot of espresso, these cupcakes have a rich, deep flavor that’s perfect for coffee lovers.

The silky espresso buttercream frosting adds an extra layer of indulgence, making these cupcakes irresistible!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1/4 cup brewed espresso (or strong coffee)
• 1 tsp vanilla extract

For the Espresso Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp brewed espresso (or strong coffee)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the Betty Crocker Gluten-Free Chocolate Cake Mix, vegetable oil, eggs, milk, brewed espresso, and vanilla extract until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
5. To make the espresso buttercream, beat the butter until creamy. Gradually add powdered sugar, brewed espresso, and vanilla extract, beating until fluffy.
6. Pipe or spread the frosting onto the cooled cupcakes and top with chocolate shavings or a dusting of cocoa powder.

These Gluten-Free Mocha Cupcakes are rich, decadent, and full of bold flavors.

The combination of chocolate and coffee creates an irresistible treat that pairs perfectly with a cup of coffee or tea.

Whether you’re a coffee enthusiast or just love a deep, indulgent dessert, these cupcakes are a must-try!

Gluten-Free Betty Crocker Lemon Blueberry Cupcakes

Bursting with fresh flavors, these Gluten-Free Lemon Blueberry Cupcakes are a delightful combination of citrusy brightness and juicy blueberries.

Made with Betty Crocker’s gluten-free yellow cake mix, fresh lemon zest, and sweet blueberries, these cupcakes are light, moist, and refreshing.

Topped with a zesty lemon cream cheese frosting, they are perfect for spring and summer gatherings or whenever you crave a fruity treat!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp gluten-free flour)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• Extra lemon zest for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, lemon zest, and lemon juice until smooth.
3. Gently fold in the blueberries (coated in flour to prevent sinking).
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
6. To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract, beating until fluffy.
7. Frost the cooled cupcakes and sprinkle with extra lemon zest for garnish.

These Gluten-Free Lemon Blueberry Cupcakes are the perfect combination of tart lemon and sweet, juicy blueberries.

The light and fluffy cake pairs beautifully with the creamy, zesty frosting, making them a refreshing dessert choice.

Whether served at brunch, picnics, or celebrations, these cupcakes are sure to brighten any occasion!

Gluten-Free Betty Crocker Cookies and Cream Cupcakes

These Gluten-Free Cookies and Cream Cupcakes bring the classic flavor of cookies and cream to a soft, moist cupcake.

Made with Betty Crocker’s gluten-free chocolate cake mix and gluten-free chocolate sandwich cookies, these cupcakes have a rich chocolatey base and a creamy vanilla frosting with crunchy cookie pieces.

Perfect for kids’ parties, bake sales, or simply treating yourself to a nostalgic dessert!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 6 gluten-free chocolate sandwich cookies, crushed

For the Cookies and Cream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (or dairy-free alternative)
• 4 gluten-free chocolate sandwich cookies, finely crushed
• Extra cookie crumbs or mini cookies for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, milk, and vanilla extract until smooth.
3. Gently fold in the crushed chocolate sandwich cookies.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
6. For the frosting, beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and milk, beating until fluffy. Stir in the finely crushed cookies.
7. Frost the cooled cupcakes and top with extra cookie crumbs or a mini gluten-free chocolate sandwich cookie for decoration.

These Gluten-Free Cookies and Cream Cupcakes offer the best of both worlds—rich chocolate cake and a creamy, cookie-filled frosting.

Every bite is filled with crunchy cookie pieces and smooth, sweet frosting, making them a fun and indulgent treat.

Perfect for Oreo lovers and dessert enthusiasts alike!

Gluten-Free Betty Crocker Maple Pecan Cupcakes

If you love warm, cozy flavors, these Gluten-Free Maple Pecan Cupcakes will be your new favorite dessert.

Made with Betty Crocker’s gluten-free yellow cake mix, pure maple syrup, and toasted pecans, these cupcakes are soft, nutty, and full of comforting autumn flavors.

Topped with a luscious maple buttercream, they make a delicious dessert for fall gatherings, Thanksgiving, or any time you crave a sweet maple treat!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped toasted pecans

For the Maple Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1–2 tbsp milk (as needed for consistency)
• Extra toasted pecans for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, maple syrup, and vanilla extract until smooth.
3. Gently fold in the chopped toasted pecans.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
6. To make the frosting, beat the butter until creamy. Gradually add powdered sugar, maple syrup, and vanilla extract, beating until fluffy. If needed, add a little milk to reach the desired consistency.
7. Frost the cooled cupcakes and sprinkle with extra toasted pecans for garnish.

These Gluten-Free Maple Pecan Cupcakes are packed with rich, warm flavors and a touch of nutty crunch.

The maple-infused buttercream perfectly complements the soft and moist cupcake base, making them a delightful treat for autumn or any time you’re in the mood for something cozy and comforting.

Serve them at Thanksgiving, holiday gatherings, or as a special homemade indulgence!

Gluten-Free Betty Crocker Red Velvet Cupcakes

These Gluten-Free Red Velvet Cupcakes are a decadent treat, combining the rich flavors of cocoa with a hint of vanilla and a soft, velvety texture.

Made using Betty Crocker’s gluten-free chocolate cake mix, these cupcakes offer all the classic red velvet goodness without the gluten.

Topped with a creamy, tangy cream cheese frosting, they are perfect for birthdays, Valentine’s Day, or any special occasion!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup buttermilk (or dairy-free alternative with 1 tsp vinegar)
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1 tbsp red food coloring

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, buttermilk, vanilla extract, cocoa powder, and red food coloring until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
5. To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
6. Frost the cooled cupcakes and top with red velvet cake crumbs or white chocolate shavings for decoration.

These Gluten-Free Red Velvet Cupcakes are a showstopper with their vibrant color, soft texture, and luxurious cream cheese frosting.

Whether you’re celebrating a romantic occasion or simply craving a sweet treat, these cupcakes deliver indulgence in every bite!

Gluten-Free Betty Crocker Carrot Cupcakes

Gluten-Free Carrot Cupcakes are a wholesome yet indulgent dessert made with Betty Crocker’s gluten-free yellow cake mix, freshly grated carrots, and warm spices.

Moist and flavorful, these cupcakes are topped with a luscious cream cheese frosting for the perfect balance of sweetness and spice.

They’re great for Easter, fall gatherings, or anytime you want a deliciously spiced treat!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup vegetable oil
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the Betty Crocker Gluten-Free Yellow Cake Mix, oil, eggs, milk, vanilla extract, cinnamon, and nutmeg.
3. Fold in the grated carrots and nuts (if using).
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
7. Frost the cooled cupcakes and sprinkle with extra chopped nuts or a light dusting of cinnamon.

These Gluten-Free Carrot Cupcakes are packed with warmth and natural sweetness, making them a perfect treat for any occasion.

With their moist texture, spiced flavor, and creamy frosting, they taste just like traditional carrot cake—but completely gluten-free!

Gluten-Free Betty Crocker Funfetti Cupcakes

Bring the fun to any celebration with these Gluten-Free Funfetti Cupcakes!

Made with Betty Crocker’s gluten-free yellow cake mix and colorful sprinkles, these cupcakes are light, fluffy, and bursting with festive colors.

Topped with a classic vanilla buttercream and more sprinkles, these cupcakes are perfect for birthdays, parties, or anytime you need a little extra joy in your life.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/3 cup gluten-free rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp milk (or dairy-free alternative)
• 1 tsp vanilla extract
• Extra rainbow sprinkles for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, and vanilla extract until smooth.
3. Gently fold in the gluten-free rainbow sprinkles.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until fluffy.
7. Frost the cooled cupcakes and decorate with extra rainbow sprinkles.

These Gluten-Free Funfetti Cupcakes are the ultimate party treat, bringing a pop of color and a burst of sweetness to any occasion.

Their light and fluffy texture, paired with creamy vanilla frosting and sprinkles, makes them a joyful dessert that everyone will love!

Gluten-Free Betty Crocker Chocolate Peanut Butter Cupcakes

If you love the classic combination of chocolate and peanut butter, these Gluten-Free Chocolate Peanut Butter Cupcakes are for you!

Made with Betty Crocker’s gluten-free chocolate cake mix and topped with a rich, creamy peanut butter frosting, these cupcakes are decadent, indulgent, and utterly satisfying.

Perfect for chocolate lovers and peanut butter enthusiasts alike!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract

For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powdered sugar
• 2 tbsp milk (or dairy-free alternative)
• 1 tsp vanilla extract
• Mini peanut butter cups or chocolate shavings for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, milk, and vanilla extract until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, beat the butter and peanut butter until smooth. Gradually add powdered sugar, milk, and vanilla extract, beating until fluffy.
6. Frost the cooled cupcakes and top with mini peanut butter cups or chocolate shavings for extra indulgence.

These Gluten-Free Chocolate Peanut Butter Cupcakes are a dream come true for peanut butter and chocolate fans.

With a rich, moist cake and a creamy, nutty frosting, they are an irresistible treat for any occasion!

Gluten-Free Betty Crocker Pumpkin Spice Cupcakes

Perfect for fall, these Gluten-Free Pumpkin Spice Cupcakes bring all the warm and cozy flavors of the season.

Made with Betty Crocker’s gluten-free yellow cake mix and real pumpkin puree, these cupcakes are spiced with cinnamon, nutmeg, and cloves.

Topped with a velvety cream cheese frosting, they make an excellent treat for Thanksgiving, Halloween, or any crisp autumn day!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup vegetable oil
• 3 large eggs
• 3/4 cup pumpkin puree
• 1/4 cup milk (or dairy-free alternative)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional, for extra spice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix the Betty Crocker Gluten-Free Yellow Cake Mix, oil, eggs, pumpkin puree, milk, cinnamon, nutmeg, and cloves until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon, beating until fluffy.
6. Frost the cooled cupcakes and garnish with a sprinkle of cinnamon or a small pumpkin candy for decoration.

These Gluten-Free Pumpkin Spice Cupcakes capture the essence of fall with their warm spices and creamy frosting.

Whether you’re enjoying them with a cup of coffee or serving them at a holiday gathering, they’re sure to be a seasonal favorite!

Gluten-Free Betty Crocker Mocha Cupcakes

Coffee and chocolate lovers, rejoice! These Gluten-Free Mocha Cupcakes combine the deep richness of chocolate with the bold flavor of espresso.

Made with Betty Crocker’s gluten-free chocolate cake mix and a touch of brewed coffee, these cupcakes are topped with a silky coffee-infused buttercream, making them the ultimate indulgence for caffeine enthusiasts.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup strong brewed coffee (cooled)
• 1/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract

For the Mocha Buttercream:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp cocoa powder
• 2 tbsp strong brewed coffee (cooled)
• 1 tsp vanilla extract
• Chocolate-covered coffee beans or cocoa powder for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, coffee, milk, and vanilla extract until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the buttercream, beat the butter until creamy. Gradually add powdered sugar, cocoa powder, coffee, and vanilla extract, beating until light and fluffy.
6. Frost the cooled cupcakes and top with chocolate-covered coffee beans or a light dusting of cocoa powder for decoration.

These Gluten-Free Mocha Cupcakes are a sophisticated treat that pairs perfectly with a cup of coffee.

Their rich chocolate base, combined with smooth espresso buttercream, creates a deliciously bold flavor that coffee lovers won’t be able to resist!

Gluten-Free Betty Crocker Lemon Blueberry Cupcakes

Bright, fresh, and bursting with flavor, these Gluten-Free Lemon Blueberry Cupcakes are a delightful treat!

Made with Betty Crocker’s gluten-free yellow cake mix, fresh lemon zest, and juicy blueberries, these cupcakes are light and airy.

Topped with a creamy lemon buttercream, they are perfect for spring and summer gatherings or whenever you crave a citrusy treat!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tbsp fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup fresh or frozen blueberries (tossed in 1 tbsp gluten-free flour)

For the Lemon Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp milk (if needed, for consistency)
• Extra lemon zest or blueberries for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, lemon zest, and lemon juice until smooth.
3. Gently fold in the blueberries.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, vanilla extract, and milk (if needed), beating until light and fluffy.
7. Frost the cooled cupcakes and top with lemon zest or extra blueberries for a fresh finish.

These Gluten-Free Lemon Blueberry Cupcakes are light, zesty, and filled with bursts of juicy berries.

The tangy lemon buttercream complements the sweet cupcake perfectly, making these a refreshing treat for any occasion!

Gluten-Free Betty Crocker Cookies and Cream Cupcakes

A gluten-free take on a classic favorite, these Cookies and Cream Cupcakes are a dream come true for cookie lovers.

Made with Betty Crocker’s gluten-free chocolate cake mix and crushed gluten-free chocolate sandwich cookies, these cupcakes are rich, moist, and topped with a smooth cookies-and-cream buttercream.

A fun and delicious treat for all ages!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/2 cup crushed gluten-free chocolate sandwich cookies

For the Cookies and Cream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/3 cup crushed gluten-free chocolate sandwich cookies
• Extra cookie crumbs or whole cookies for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, milk, and vanilla extract until smooth.
3. Fold in the crushed gluten-free cookies.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until fluffy. Fold in the crushed cookies.
7. Frost the cooled cupcakes and top with more crushed cookies or a whole cookie for decoration.

These Gluten-Free Cookies and Cream Cupcakes are packed with rich chocolate flavor and crunchy cookie bits, making them an irresistible treat for any cookie lover.

They’re fun, delicious, and perfect for birthdays or special celebrations!

Gluten-Free Betty Crocker Strawberry Shortcake Cupcakes

Inspired by the classic strawberry shortcake dessert, these Gluten-Free Strawberry Shortcake Cupcakes are light, fluffy, and filled with fresh strawberries.

Made with Betty Crocker’s gluten-free yellow cake mix, these cupcakes are topped with a dreamy whipped cream frosting and fresh strawberry slices, making them the perfect summertime treat!

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/2 cup finely chopped fresh strawberries

For the Whipped Cream Frosting:

• 1 cup heavy whipping cream (or dairy-free alternative)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Fresh strawberry slices for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, and vanilla extract until smooth.
3. Fold in the finely chopped strawberries.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Frost the cooled cupcakes with the whipped cream and top with fresh strawberry slices for a beautiful finish.

These Gluten-Free Strawberry Shortcake Cupcakes are a delightful blend of fluffy cake, juicy strawberries, and airy whipped cream.

Whether for a summer picnic, bridal shower, or just a sweet treat, these cupcakes bring the charm of classic strawberry shortcake in a fun handheld form!

Gluten-Free Betty Crocker Red Velvet Cupcakes

These Gluten-Free Red Velvet Cupcakes are rich, moist, and beautifully vibrant!

Made with Betty Crocker’s gluten-free chocolate cake mix and a hint of vanilla, these cupcakes have the perfect balance of cocoa flavor and slight tanginess.

Topped with a creamy, classic cream cheese frosting, they make a stunning treat for Valentine’s Day, birthdays, or any celebration.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup buttermilk (or milk + 1 tsp vinegar)
• 2 tbsp unsweetened cocoa powder
• 1 tbsp red food coloring
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, buttermilk, cocoa powder, red food coloring, and vanilla extract until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
6. Frost the cooled cupcakes and decorate with red sprinkles or a dusting of cocoa powder.

These Gluten-Free Red Velvet Cupcakes are irresistibly moist and flavorful, with a rich cocoa taste and a luscious cream cheese frosting.

Whether for a romantic occasion or a simple indulgence, they’re sure to impress!

Gluten-Free Betty Crocker S’mores Cupcakes

Get ready for a gluten-free twist on a campfire classic!

These Gluten-Free S’mores Cupcakes bring together chocolate cake, marshmallow frosting, and a crunchy graham cracker topping.

They capture all the flavors of s’mores in a soft, gooey, and delicious cupcake, making them a perfect summer or nostalgic treat.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/2 cup gluten-free graham cracker crumbs

For the Marshmallow Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup marshmallow fluff
• 2 tbsp milk (if needed)
• Crushed gluten-free graham crackers and mini chocolate bars for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, milk, vanilla extract, and graham cracker crumbs until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, beat the butter until creamy. Gradually add powdered sugar and vanilla extract, then fold in marshmallow fluff. Add milk if needed for consistency.
6. Frost the cooled cupcakes and sprinkle with crushed graham crackers. Top with a mini chocolate bar for the ultimate s’mores effect.

These Gluten-Free S’mores Cupcakes deliver the perfect combination of chocolate, marshmallow, and graham cracker flavors in every bite.

They’re a fantastic way to enjoy the taste of s’mores—without the campfire!

Gluten-Free Betty Crocker Carrot Cake Cupcakes

These Gluten-Free Carrot Cake Cupcakes are full of warm spices, shredded carrots, and a hint of sweetness from brown sugar.

Made with Betty Crocker’s gluten-free yellow cake mix, these moist and flavorful cupcakes are topped with a smooth cream cheese frosting, making them perfect for Easter, brunch, or any time you crave a comforting treat.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Chopped nuts or shredded coconut for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, milk, vanilla extract, cinnamon, and nutmeg until smooth.
3. Fold in the shredded carrots and nuts (if using).
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
7. Frost the cooled cupcakes and sprinkle with chopped nuts or shredded coconut for an extra special touch.

These Gluten-Free Carrot Cake Cupcakes are incredibly moist, spiced to perfection, and topped with creamy frosting.

Whether for a holiday gathering or an everyday indulgence, they’re a crowd-pleaser that everyone will love!

Gluten-Free Betty Crocker Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter are a match made in dessert heaven!

These Gluten-Free Chocolate Peanut Butter Cupcakes are rich, moist, and loaded with peanut butter flavor.

Made with Betty Crocker’s gluten-free chocolate cake mix and topped with a creamy peanut butter frosting, these cupcakes are the perfect treat for peanut butter lovers.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/2 cup mini peanut butter chips (optional)

For the Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powdered sugar
• 2 tbsp milk (as needed for consistency)
• Chopped peanuts or mini peanut butter cups for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, milk, and vanilla extract until smooth.
3. Fold in the mini peanut butter chips if using.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat the butter and peanut butter together until smooth. Gradually add powdered sugar and milk, beating until fluffy.
7. Frost the cooled cupcakes and top with chopped peanuts or mini peanut butter cups.

These Gluten-Free Chocolate Peanut Butter Cupcakes are rich, decadent, and full of peanut butter goodness.

Perfect for any occasion, they’ll satisfy every chocolate and peanut butter craving!

Gluten-Free Betty Crocker Pumpkin Spice Cupcakes

Perfect for fall, these Gluten-Free Pumpkin Spice Cupcakes bring all the cozy flavors of pumpkin, cinnamon, and nutmeg into one delicious treat.

Made with Betty Crocker’s gluten-free yellow cake mix and real pumpkin puree, these cupcakes are moist, flavorful, and topped with a silky cream cheese frosting.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Yellow Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup pumpkin puree
• 1/2 cup milk (or dairy-free alternative)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• A pinch of cinnamon for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Yellow Cake Mix, butter, eggs, pumpkin puree, milk, cinnamon, nutmeg, and ginger until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
6. Frost the cooled cupcakes and sprinkle with cinnamon for an extra touch of fall flavor.

These Gluten-Free Pumpkin Spice Cupcakes are a perfect way to enjoy the flavors of autumn.

Warm, spiced, and topped with a creamy frosting, they’re ideal for fall gatherings, Thanksgiving, or simply enjoying with a cup of coffee!

Gluten-Free Betty Crocker Chocolate Mint Cupcakes

These Gluten-Free Chocolate Mint Cupcakes are a refreshing and indulgent treat, perfect for mint chocolate lovers!

Made with Betty Crocker’s gluten-free chocolate cake mix and infused with peppermint extract, these cupcakes are topped with a smooth mint buttercream and chocolate drizzle for a stunning finish.

Ingredients:

• 1 box of Betty Crocker Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 3/4 cup milk (or dairy-free alternative)
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract

For the Mint Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp milk (as needed for consistency)
• 1/2 tsp peppermint extract
• A few drops of green food coloring (optional)
• Melted chocolate or chocolate chips for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, beat the Betty Crocker Gluten-Free Chocolate Cake Mix, butter, eggs, milk, vanilla extract, and peppermint extract until smooth.
3. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the frosting, beat the butter until creamy. Gradually add powdered sugar, milk, and peppermint extract, beating until fluffy. Mix in a few drops of green food coloring if desired.
6. Frost the cooled cupcakes and drizzle with melted chocolate or top with chocolate chips for a beautiful and delicious finish.

These Gluten-Free Chocolate Mint Cupcakes are a refreshing and decadent treat, perfect for holidays, St.

Patrick’s Day, or any time you crave the classic combination of chocolate and mint!