Gluten Free Salted Caramel Chocolate Cupcakes Recipe

Gluten Free Salted Caramel Chocolate Cupcakes Recipe

Just looking at this gorgeous gluten free salted caramel chocolate cupcake begs the question of “how many delicious flavors can you fit into one cupcake?” 

In fact, I’m pretty convinced that these gluten free Salted Caramel Chocolate Cupcakes are one of the best things that will ever cross your lips. The salty, the sweet, the creamy, the spongy, the drizzly — it’s all here folks.

Gluten-Free-Salte-Caramel-Cupcakes square

These moist gluten free chocolate cupcakes would be delicious topped with any other frosting you love, but allow me to recommend my new favorite vegan Salted Caramel Frosting & Sauce as a top contender! And the presentation, when drizzled with homemade salted caramel sauce … MMMmmmmmmmm! Difficult to resist, I can promise you that!

By the way, I added gluten free beer in my cupcakes to round out the flavor, along with cocoa, brown sugar, vanilla and coffee. You won’t believe how delicious these ingredients are in concert together. You just have to try it!

Gluten Free Salted Caramel Cupcakes no sauce

I originally used Coors® Peak Gluten Free Lager* but since it’s no longer available, either check my Gluten Free Beer Tasting Notes to find another option, or simply use ginger ale or gluten free root beer.

Regardless, I know you will love these cupcakes because there’s just no craving they don’t satisfy.

Gluten Free Salted Caramel Cupcakes Poured Beer

Gluten Free Salted Caramel Cupcake

Gluten Free Salted Caramel Chocolate Cupcakes Recipe

Yield: 12 insanely delicious cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Just looking at this gorgeous gluten-free salted caramel chocolate cupcake begs the question, “just how many delicious flavors can you fit into one cupcake?”
The salty, the sweet, the creamy, the spongy, the drizzly — it’s all here folks.


  • ½ cup butter or non-dairy alternative or coconut oil, melted
  • ¾ cup granulated sugar
  • ¾ cup brown sugar or coconut palm sugar
  • ¼ cup brewed coffee
  • ¼ cup coconut milk or heavy cream
  • ½ cup gluten free beer or root beer or gingerale (find one here)
  • 2 eggs or egg substitute (like aquafaba)
  • 1 Tbs. pure vanilla extract
  • ½ cup (43 gr) cocoa
  • 2 cups (270 gr) gfJules All Purpose Gluten Free Flour
  • 1 Tbs. baking soda
  • ½ tsp. sea salt
  • gluten free pretzels (optional) - Snack Factory Mini Pretzel Crisp® Minis pictured here


Preheat oven to 350°F (static) or 325°F (convection).

Melt butter or other alternative, then stir together with sugars in a large mixing bowl. Add coffee, coconut milk, gluten-free beer, eggs and vanilla, whisking to thoroughly combine.

In a separate bowl, whisk cocoa, gfJules™ flour, baking soda and sea salt, then slowly stir into the larger bowl of liquid ingredients. Whisk together for another 1-2 minutes, until smooth and lighter.

Line 12 muffin cups with cupcake papers, then fill 2/3 cup full with batter. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few crumbs, not wet batter, attached.


Once cooled, frost with Salted Caramel Frosting and top with Salted Caramel Sauce, or use another frosting to suit your tastes.

I hope you love this decadent recipe as much as we do!

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These gluten free Salted Caramel Chocolate Cupcakes are one of the best things that will ever cross your lips. Salty, sweet, creamy, spongy, drizzly...yum!

"Just how many delicious flavors can I fit into a cupcake?" you might ask. How do chocolate, salted caramel and not-too-sugary sweet frosting sound?! Gluten Free Salted Caramel Cupcakes

*Thanks to Coors® Peak for sponsoring this post. I only work with companies and products that I love and recommend.  Read my disclosure policy here.

Gluten Free Salted Caramel Chocolate Cupcakes Recipe

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31 thoughts on “Gluten Free Salted Caramel Chocolate Cupcakes Recipe

  1. Pingback: wedding cake gluten free

  2. If I left out the beer from the recipe, would this greatly effect the recipe? Would I need to add anything in addition to this?

    • Hi Isobella, you would just need to use something as an equal substitute, so gingerale or soda water/seltzer/club soda/cola … something in its place to equal the liquid ingredient would work fine. Enjoy!

    • OH I’m so glad to hear you love this recipe too! I love chocolate when it’s not so rich and heavy that I feel sick after eating it! LOL! These are just perfect!

  3. These cupcakes are amazing
    Have made twice and are so good
    No one knew they were gluten free
    The frosting is yummy too
    Thanks Jules for all your hard work

  4. Dear Jules,
    I’ve been making your recipes since Nearly Normal Cooking For Gluten-Free Eating and keep a container of the GF flour mix from that book in the fridge at all times. However, I substitute arrowroot starch for the potato starch in that mix since my son is highly allergic to potatoes. Unfortunately, this allergy prevents me from baking with your new GF All Purpose Flour. So I was wondering if your newer recipes will work with the Nearly Normal mix I’ve been using all these years. Thanks!

    • Hi Donna, you should be able to use that homemade blend in any of my recipes. The results will be slightly different and your baked goods won’t stay fresh as long because there’s a natural preservative in my gfJules Blend, but the ratios are similar so the recipes should still turn out for you. Great question and I hope that it continues to work for you!

  5. Dear Jules, I am in Washington state. It was one of the states where Coors Peak gluten-free beer was marketed. However, the word we have gotten is that Coors has quit making it, so it is no longer available. It was a great gluten-free beer, but now we have to try the other ones available. It’s too bad, because regular grocery stores were stocking it and selling it. Adele Fosser

    • I know, that’s really too bad because I thought Coors Peak was a great beer, too. You are lucky you got it at all in Washington State, as most people weren’t lucky enough to have it in their stores. There are some other good gluten-free beers out there you should look for as an alternative since we can’t get Peak anymore – check out my beer tasting notes.

  6. Hi,
    How long will the caramel sauce keep in the fridge. I’ve had it for about 10 days. It separates but tastes good.
    Thank you!

    • Good question, Candida! We’ve never had it around that long because it’s so tasty! I imagine when it comes closer to room temp and you can stir it again, it will be ok for 7-10 days though. Enjoy!

    • Hi Fiona,
      We do ship to the UK but it’s super pricey. You can send an email to [email protected] with what you think you’d like to order and they can run the shipping price for you to see if you’d like to proceed. Happy baking!

  7. Sooooooo good! We used New Belgium Glutiny, which is a pale ale, and because we aren’t coffee drinkers, a can of salted caramel flavored coffee drink. We actually ended up with 18 cupcakes from the recipe – but who can complain about having more cupcakes? ? Seriously the best GF cupcake I’ve ever made. Thanks Jules!

    • Wow! Sounds amazing! And no, I wouldn’t complain about having extra cupcakes when they’re made with this recipe! ? So glad you’ve found a recipe you love. Bring on the cupcakes!!!!

    • Hi Laurie, it IS awesome! I hope it comes your way (and mine) soon! If there’s enough national interest, I sure hope it does!

  8. Pingback: Gluten Free Beer Tasting Notes - Gluten free recipes - gfJules - with the #1 Flour & Mixes

  9. Pingback: 20 G-Free Recipes with Pretzels | Only Taste Matters

    • hehehe – I feel the same way, Audrey! There’s something about that combination that is so enticing. Thanks for stopping by to take a look!

    • Oh indeed, Sharon! I’ll get right on that! LOL!!! I’m afraid they might not be so pretty after shipping, but it’s the taste that matters anyway, right? 🙂

  10. Gorgeous cupcakes!!! Anything with “salted caramel” in the name does it for me 🙂 Just showed this post to my 13 yo daughter, and she’s on board to whip up a batch of these cupcake beauties with me!

    • Thanks, June! They were DI-VINE! They’re my new favorite — so good!!! Hope you get to try the recipe soon!