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Gluten-Free Mocha Latte Cupcakes

  • Author: Emily Smith


A sweet mocha treat, perfect for celebrating National Coffee Day!


  • 2 cups brown rice flour
  • 1 cup white rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 11 1/2 cup of raw sugar (I used 1 cup)
  • 1/2 cup of melted coconut oil or canola oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup almond milk
  • 1 cup of strongly brewed Lavazza Classico, chilled

Mocha Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 3 tablespoons cocoa powder
  • 1/4 cup of strongly brewed Lavazza Classico coffee


  1. Preheat ove to 350 F.
  2. Line cupcake pans with liners.
  3. Combine the rice flours, baking powder, baking soda, salt, cinnamon, and sugar in a medium bowl.
  4. Mix the eggs and vanilla together in a large bowl, adding oil, coffee and almond milk while continuously whisking.
  5. Slowly add the dry mixture to the wet mixture. Stir to combine.
  6. Using a large spoon or ladle, pour the batter into the liners.
  7. This mix will make 24 small cupcakes or 18 larger ones.
  8. Bake the cupcakes for 25 – 30 minutes.
  9. Place the cupcakes on a cooling rack to cool completely.
  10. In a large mixing bowl, cream room temperature butter until light and fluffy.
  11. Add in the powdered sugar 1/2 a cup at a time.
  12. Mix in the coffee and cocoa powder, until nice and smooth
  13. Frost the cupcakes and sprinkle with a little extra cocoa powder or powdered sugar.
  14. Enjoy!


  • Serving Size: 18