If you grew up loving those iconic Hostess Cupcakes with their fudgy tops, creamy centers, and signature swirl—but now follow a gluten-free, refined sugar-free lifestyle—you’re in for a treat. These homemade, better-for-you cupcakes bring back all the nostalgic flavors in a nourishing, wholesome way. Perfect for birthdays, lunchbox surprises, or anytime you crave a chocolatey bite without the crash.
Homemade Hostess Cupcakes Ingredients
Almond flour: Packed with protein, healthy fats, vitamin E, and magnesium. Great for blood sugar balance and a moist, tender texture.
Cacao powder: Rich in antioxidants and polyphenols that support heart health and mood.
Tapioca flour: Helps provide structure without gluten and is easy to digest.
Eggs: Excellent source of protein, choline (for brain health), and fat-soluble vitamins.
Maple syrup or honey: Natural sweeteners with antioxidants and minerals like zinc and manganese.
Unsweetened almond milk: Low in calories and carbs, and a great dairy-free alternative.
Vanilla extract: Adds warm, aromatic flavor and can have antioxidant properties.
Tips for the Best Homemade Hostess Cupcakes
Let the cupcakes cool completely before filling and frosting.
Use a piping bag to easily add filling and decorate with a classic swirl.
Store in the fridge for up to 4 days in an airtight container.
FAQs
Q: Can I use coconut flour instead of almond flour? A: Coconut flour is much more absorbent and can’t be substituted 1:1. Stick with almond flour for the best texture.
Q: What’s the best way to remove the center? A: Using a spoon to saw a circle out of the center works well. I remove a little bit of the part I scooped out before adding it to the top of the cream.
Q: Can I make these vegan? A: These rely on eggs for structure, so a vegan version would require some testing. You might try flax eggs, but results may vary.
Other Nostalgic Childhood Recipes To Make:
These Hostess Cupcakes are such a fun, nostalgic treat to make!
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Hostess Cupcakes (Gluten-Free, Refined Sugar Free)
Ingredients
Chocolate Cupcakes
- ¾ cup almond flour
- ¼ cup cocoa powder unsweetened
- 2 tbsp arrowroot starch or tapioca flour
- ½ tsp baking soda
- Pinch of salt
- 2 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup unsweetened almond milk
- ¼ cup avocado oil or melted coconut oil
- 1 tsp vanilla extract
Vanilla Cream Filling
- 1/4 cup grass-fed butter room temp
- 1 tbsp softened cream cheese or coconut cream
- 1/4 cup monkfruit powdered sweetener
- 1/2 teaspoon vanilla extract
- Pinch of salt
Chocolate Ganache Topping
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with 9 liners.
- In a bowl, whisk together eggs, maple syrup, almond milk, oil, and vanilla.
- Add almond flour, cocoa powder, arrowroot, baking soda, and salt to the wet ingredients and mix until smooth.
- Divide batter evenly between liners and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely before filling and frosting.
- While cupcakes are baking, beat butter with maple syrup and vanilla until fluffy.
- Add starch or coconut flour to thicken into a pipeable filling.
- Use a small spoon to cut out a small center of each cupcake and pipe the cream into the middle. Replace the cupcake "lid".
- Gently melt chocolate and coconut oil together over low heat or in the microwave in 20-second bursts. Stir until smooth and glossy.
- Spoon or dip the tops of each cupcake in ganache. Chill for 10–15 minutes to set.
