Hostess Cupcakes {Gluten Free}

We had a cowboy themed party for my kids last week and these cute little cupcakes were the star of the show! They were hands down everyone’s favorite dessert I’ve ever made. Ever!
My husband is obsessed with Hostess and Little Debbie… he has a secret stash of snacks hidden in the top of our cabinet that he gets into almost every night. He even told me before I made these cupcakes not to try to duplicate them because no one can make them like Hostess. But even he had to admit how good they were because he said mine were just as good if not better! Wow, I almost fell on the floor!!!
And if you’re wondering, yes, they have cream filling! I think every single one of my family members that came over asked if they had cream filling. My reply? Who do you think I am? Would I make Hostess cupcakes without cream filling???
Back to school tip:
When the kids are in school I try to always keep some frozen cupcakes (& pizza!) in my freezer at all times for that last minute party. I made 24 of these bad boys so I could stock up for awhile.

Click here for step-by-step pictures of my cupcakes. You can also use this recipe for chocolate cupcakes that are sweetened with honey and use coconut oil instead of butter.

Hostess Cupcakes {Grain Free}
  • ½ C Coconut Flour, sifted
  • ½ C Arrowroot Flour
  • 1 Tsp. Baking Soda
  • ½ Tsp. Sea Salt
  • ½ Tsp. Cinnamon, heaping
  • ½ C Cocoa
  • 1 C Water
  • 5 Eggs
  • 1 Tbsp. Gluten Free Vanilla
  • ⅔ C Earth Balance Butter or Ghee
  • 1⅓ C Granulated Sugar (I used sifted coconut palm sugar)
  • 6 Egg Whites
  • 1 C Honey or Agave
  • 1 Tsp. Pure Vanilla
  • Pinch of Salt
Chocolate Ganache
  • ½ C SO Delicious Coconut Creamer (original) OR Full-Fat Canned Coconut Milk
  • 1 C Dairy Free Mini (or finely chopped) Chocolate Chips
  • ½ Tsp. Pure Vanilla, optional
  1. Preheat oven to 375 degrees.
  2. Bring the water to a boil. Stir in the cocoa until melted then set aside and allow to come to room temperature.
  3. In a large bowl, whisk together the coconut flour, arrowroot, salt, cinnamon, and soda. Set aside.
  4. Beat together the butter and sugar.
  5. Beat in the eggs, one at a time, then the vanilla. Scrape down the bowl as necessary.
  6. Add the flour mixture and beat until incorporated. Again, scrape down the bowl as necessary.
  7. Add the cocoa mixture and beat until smooth. Batter will be thin.
  8. Line a muffin tin with baking cups or spray each cup with cooking spray. Fill each cup almost full. Makes 12 - 15 cupcakes. Bake 17 - 20 minutes.
  9. Cool completely on a cooling rack.
  1. Place egg whites, honey, and salt in a heatproof bowl.
  2. Place the bowl over a small saucepan of water, being sure that the bottom of the bowl doesn't touch the water.
  3. Bring to simmer over medium-low heat. Stir mixture constantly until you feel the heat coming from the eggs if you place your hand over them and the consistency becomes thinner, about 7 minutes. Don't crank up the heat or the eggs will curdle and you'll have to run it through a fine mesh strainer, so be patient!
  4. Remove from heat. Stir in the vanilla. Beat on high until mixture becomes thick and cool, about 5 - 8 minutes.
To Fill:
  1. After the cupcakes have cooled, use a knife to cut a cone shape out of the center of the cupcake.
  2. Fill with the frosting. I used a pastry bag, but you can use a plastic baggie, push the filling in the corner, then snip the corner off.
  3. Cut the bottom part of the cone off. Then place the top part of the cone, the lid, on top of the filling.
  4. Make The Chocolate Ganache:
  5. Place the chocolate chips in a medium bowl. Make sure they are finely chopped or they will not melt.
  6. Bring the coconut creamer to a rolling boil. Pour over the chocolate chips, add the vanilla, and stir until completely melted.
  7. Dip each cupcake in the ganache and set aside to cool completely. Place in fridge to cool faster if you're in a hurry.
  8. Optional: Repeat step 3 and dip each cupcake in the ganache again so the top will be super smooth. As you can tell, I did not do this step 🙂
  9. Use the remaining filling to pipe a cute design on the top.


Posted September 11, 2012 by Cassidy in Cupcakes & Frostings, Desserts, Nut Free, Paleo / 5 Comments


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5 responses to “Hostess Cupcakes {Gluten Free}

  1. Kiki

    Hi! I cannot have regular dairy, even organic. What I CAN have is pastured (this is grass-fed only cows) dairy. I use Humboldt brand organic butter. Do you think I could use this instead of the Earth Balance butter? Have you heard about pastured butter? Does/would this make a difference for your son? The omega 3s are really high in this butter instead of the omega 6s of regular (even organic) butter. Thank you for all you do! I really enjoy your posts.

  2. Kiki-
    I’m sure any type of butter you use would be fine. The pastured butter sounds awesome but I looked it up and it still contains casein 🙁 Also when I was looking up info about butter I found that Earth Balance butter contains corn!!! So I’ll be trying some new products to replace Earth Balance (since I’m trying to be grain free). I don’t know if I can do it, I love me some Earth Balance butter!!!

    Thank you so much for your comment!

    Tessa- Thanks! My kids (& the adults) went crazy over them 🙂

    Regena- I’m so glad you liked them!

    Thanks again,

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