Gluten Free Chocolate Cupcakes with Raspberry Frosting

INGREDIENTS

Chocolate Cupcakes

3/4 cup

+ 3 Tbsp (~136g) Bob’s Red Mill 1:1 gluten free baking flour, spooned and leveled

1/2 cup

unsweetened cocoa powder (not dutch process)

1 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

large eggs, at room temperature

1/2 cup

granulated sugar

1/2 cup

light brown sugar, packed

1/3 cup

neutral oil

2 tsp

gluten free vanilla extract

1/2 cup

milk of choice, at room temperature

1/4 cup

plain yogurt

1/4 cup

hot water

Raspberry Whipped Cream Cheese Frosting

1 cup

fresh raspberries

2 tsp

lemon juice, freshly squeezed

1/3 cup

+ 1 Tbsp granulated sugar

8 oz

plain cream cheese, block style

1/2 tsp

gluten free vanilla extract

1 cup

heavy whipping cream, cold