Ingredients

• ¾ + 1/3 Cup King Arthur Gluten Free Multi-Purpose Flour
• ¼ Cup Unsweetened Cocoa Powder
• 1 Teaspoon Baking Powder or Arrowroot
• Dash of Salt
• ¼ Teaspoon Xanthan Gum
• 1/8 Teaspoon Baking Soda
• 2/3 Cup Stevia (1 Tablespoon Liquid Stevia)
• 2/3 Cup Yoghurt
• 6 Tablespoons Coconut Oil
• 2 Eggs
• 1 Tablespoon Red Food Coloring
• 1½ Teaspoons Vanilla Extract
For the Icing:
• 8 Ounces Cream Cheese
• ¼ Cup Butter
• 1 Teaspoon Vanilla Extract
• 1/3 Cup Stevia (1½ Teaspoons Liquid Stevia)

Directions

1. Preheat oven to 350°F. Line 12-cup muffin tin with paper or foil liners.
2. Whisk flour blend, cocoa powder, baking powder, salt, xanthan gum, and baking soda together in bowl.
3. In large bowl, whisk stevia, yogurt, oil, eggs, food coloring, and vanilla together until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.
4. Portion batter evenly into prepared muffin tin.
5. Bake until toothpick inserted into center of cupcakes comes out clean 18-20 minutes, rotating muffin tin half-way through baking.
6. Let cupcakes cool in muffin tin on wire rack for 10 minutes.
7. Remove cupcakes from tin and let cool completely, about 1 hour.
8. Spread frosting over top of cupcakes and serve.