Best Gluten Free Snickers Cupcakes (Healthier Version!)

You know those days when you’re standing in the checkout line, and the Snickers bars are basically calling your name? That was the inspiration behind these cupcakes. As someone who is gluten intolerant but refuses to give up amazing desserts, I’ve made it my mission to recreate classic treats in gluten-free form – but with a healthier twist. These cupcakes capture everything I love about Snickers (chocolate, peanuts, caramel!) while being gluten-free and made with better-for-you ingredients in the base. Trust me, nobody will believe these are gluten-free and healthy-ish!

• Made with better-for-you ingredients like coconut sugar and natural peanut butter
• Dairy-free chocolate cupcake base
• Perfect balance of chocolate, peanut butter, and caramel in every bite
• Incredibly moist thanks to coconut cream and the perfect flour blend
• No weird aftertaste that some gluten-free desserts have
• Great make-ahead dessert for parties and celebrations
• Freezer-friendly (without toppings)
• Option to make completely dairy-free with simple frosting substitutions

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• Gluten-Free All-Purpose Flour: Creates the perfect structure without being dense
• Coconut Flour: Adds moisture retention and a tender crumb
• Maple Syrup & Coconut Sugar: Natural sweeteners that provide depth of flavor
• Cocoa Powder: Rich chocolate flavor base
• Espresso Powder: Optional but enhances chocolate flavor
• Egg: Provides structure and richness
• Coconut Cream: Makes these cupcakes incredibly moist
• Sunflower or Coconut Oil: Keeps the cupcakes tender
• Baking Powder & Baking Soda: Perfect rise and texture
• Natural Peanut Butter: For that authentic Snickers flavor
• Boiling Water: Activates the cocoa powder for deeper chocolate flavor

• Caramels: Creates a quick and easy sauce
• Coconut Cream: Makes the sauce smooth and drizzle-able

• Salted Butter: Base for creamy frosting
• Marshmallow Cream: Creates an impossibly fluffy texture. Try my Easy Homemade Marshmallow Fluff.
• Powdered Sugar: Necessary for structure
• Natural Peanut Butter: Rich, authentic flavor
• Coconut Cream: Perfect piping consistency

• 12-cup muffin tin
• Cupcake liners
• Stand Mixer, or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Toothpicks for swirling
• Piping bag and large tip ( I used a round, but you could use any)
• Small saucepan for caramel
• Microwave-safe bowl for melting peanut butter

For the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the gluten-free flour, coconut flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
3. Add maple syrup, coconut sugar, egg, coconut cream, oil, and vanilla. Beat for 2 minutes until well combined.
4. Stir in boiling water until smooth. Batter will be thin.
5. Microwave peanut butter until just melted and easily drizzle-able.
6. Fill each cupcake liner with 1 tablespoon of batter.
7. Drop ½ tablespoon melted peanut butter into each liner.
8. Top with remaining batter.
9. Add another ½ tablespoon peanut butter and swirl with a toothpick.
10. Bake for 15-20 minutes or until a toothpick comes out clean. My sweet spot is usually around the 17 minute mark.

For the Easy 2-Ingredient Caramel Sauce:

1. Combine caramels and coconut cream in a small saucepan or microwave-safe bowl.
2. Heat over low heat, stirring constantly until smooth or in short bursts of 30 seconds in microwave.
3. Let cool slightly and add peanuts before using.

For the Peanut Butter Marshmallow Buttercream Frosting:

1. Beat butter until creamy, about 2 minutes.
2. Add marshmallow cream and beat until combined. Try my recipe for Easy Homemade Marshmallow Fluff instead of using store-bought to make these even healthier and more delicious.
3. Gradually add powdered sugar, beating well after each addition.
4. Mix in peanut butter, vanilla, and coconut cream until smooth and fluffy.
5. Beat an additional 2-3 minutes until light and airy.

Assembly:

1. Once cupcakes are completely cool, core the centre of the cupcakes using a cupcake corer or a small sharp knife.
2. Fill with Caramel Sauce and replace top of cupcake.
3. Pipe or spread buttercream onto each cupcake.
4. Top each cupcake with a piece of Snickers.
5. Drizzle with caramel sauce.
6. Sprinkle with chopped peanuts.

• Always use room temperature ingredients. Set your egg, coconut cream, and butter (for frosting) out 2 hours before baking
• Measure flour correctly by spooning into measuring cups and leveling off – never scoop directly with the measuring cup
• Don’t overmix the batter once you add the flour – mix just until combined
• Don’t skip the boiling water – it makes the cupcakes extra moist
• Use an ice cream scoop for perfectly portioned cupcakes
• Check doneness at 15 minutes – overbaking will make them dry
• Cool completely before frosting – even slightly warm cupcakes will melt the buttercream
• If frosting is too thick, add coconut cream 1 teaspoon at a time
• Store in an airtight container for up to 3 days

Yes! The cupcake base is already dairy-free. For the frosting, use dairy-free butter, and choose your favorite dairy-free chocolate bar instead of Snickers. The marshmallow cream is typically dairy-free, but always check the label to be sure.

Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw completely before frosting.

I recommend a 1:1 gluten-free flour blend that contains xanthan gum for the best results.

Yes! Almond butter or sunflower seed butter work great for those with peanut allergies.

You can make a frosting using powdered coconut sugar, maple sugar, or monk fruit sweetener for a naturally sweetened option.

Why Did My Cupcakes Sink?

• Opening the oven door too early during baking
• Overfilling the liners (fill only ⅔ full). I like to use an ice cream scoop to fill mine.
• Old leavening agents (replace baking powder/soda every 6 months)
• Oven temperature too low (use an oven thermometer to verify)

Frosting Issues

• Too Runny: Add powdered sugar 1 tablespoon at a time
• Too Stiff: Add coconut cream 1 teaspoon at a time
• Curdled Looking: Ingredients weren’t at room temperature
• Not Holding Shape: Chill for 15-20 minutes before piping

Common Questions Solved

• Cracked Tops: Oven temperature too high
• Peanut Butter Sinking: Warm it just until drizzle-able, not hot
• Uneven Baking: Rotate pan halfway through baking
• Dense Texture: Overmixing or incorrect flour measurement

Room Temperature

• Unfrosted cupcakes: 2 days in airtight container
• Frosted cupcakes: 1 day in airtight container
• Don’t refrigerate unfrosted cupcakes – they’ll dry out

Refrigerator

• Frosted cupcakes: Up to 5 days
• Store in airtight container
• Bring to room temperature 1 hour before serving

Freezer

• Unfrosted cupcakes: Up to 3 months
• Wrap individually in plastic wrap
• Place in freezer bag
• Thaw overnight at room temperature
• Don’t freeze frosted cupcakes

Make Ahead Timeline

• Up to 3 days ahead: Make unfrosted cupcakes, store at room temperature
• 1 day ahead: Make frosting, store in fridge, bring to room temperature before using
• Day of serving: Assemble and decorate
• For events: Transport unfrosted if possible, frost on site

Egg-Free Version

• Replace egg with ¼ cup mashed banana or applesauce
• Or use 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)

Flour Options

• Bob’s Red Mill 1:1 Gluten Free Flour works best
• King Arthur Measure for Measure is another good option
• Must use flour blend with xanthan gum
• Don’t substitute coconut flour amount – it’s crucial for texture

Sugar Substitutions

• Monk fruit sweetener can replace coconut sugar
• Date syrup can replace maple syrup
• Don’t use liquid sweeteners for coconut sugar – will make batter too wet

Completely Dairy-Free Version

• Use dairy-free butter in frosting (Earth Balance sticks work well)
• Choose dairy-free chocolate bars instead of Snickers
• Make dairy-free caramel using coconut milk and coconut sugar

Nut-Free Options

• Use sunflower seed butter instead of peanut butter
• Top with dairy-free chocolate chips instead of Snickers
• Garnish with sunflower seeds instead of peanuts

• Reduce baking time to 10-12 minutes
• Use only ¼ teaspoon peanut butter per swirl
• Makes approximately 36 mini cupcakes

• Batter should be the consistency of thick hot chocolate
• Peanut butter should be warm but not hot, like warm honey
• Toothpick should have a few moist crumbs when testing doneness
• Frosting should hold soft peaks but still be spreadable
• Finished cupcake should have slight dome, not flat or sunken

These Gluten Free Snickers Cupcakes prove that eating gluten-free doesn’t mean missing out on incredible desserts. With their perfect balance of chocolate, peanut butter, and caramel, they’re guaranteed to become your new favorite treat. Whether you’re gluten-free or not, these cupcakes are sure to impress at any gathering!

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*This page may contain referral links for products I use and love. As an Amazon Associate, The Sprinkled Cakery earns a small commission on these links at no cost to you. Read my full disclosure here.

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