Allergen-Free Raspberry Cupcakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are delicious, light and not gritty. They are easily mistaken for "regular" cup cakes! They will come out a deep purple color from the raspberries. Note: Crisco does not contain gluten but is NOT certified gluten free, so please substitute whatever shortening works for you. Also you may want to have extra raspberries for decoration later.”
12 cupcakes

Ingredients Nutrition


  1. Heat oven to 350 degrees, grease 12 muffin cups.
  2. Blend first 5 ingredients (wet ingredients) in small blender, set aside.
  3. Combine dry ingredients (flour mix, xanthan gum, baking soda, baking powder and salt), set aside.
  4. Cream shortening and brown sugar with hand mixer.
  5. add half of flour mixture, beat with hand mixer.
  6. add half of pureed wet ingredients, beat with hand mixer.
  7. add rest of flour mix, beat with hand mixer
  8. add rest of liquid mixture, beat with hand mixer until well incorporated.
  9. Pour into muffin cups and bake 20 minutes, or until toothpick inserted in center comes out clean.
  10. Cool and frost as desired. I recommend Recipe #510131! :).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a