These moist gluten free gingerbread cupcakes are loaded with lots of yummy gingerbread flavors. The creamy buttercream frosting is put on in a beautiful swirl and looks fabulous. Dust with cinnamon and sugar, or top with a mini gingerbread cookie as a garnish.
These elegant gluten free gingerbread cupcakes just scream the holidays! They are perfect for all your holiday entertaining and taste phenomenal. Serve these gingerbread cupcakes, and they will go so fast there won't be a crumb leftover.
Don't you just love all the holiday flavors? Gingerbread, cinnamon, pumpkin, cranberries, the list goes on and on. There are many things to love about the holiday season, but my favorite is spending time with family making tasty treats.
If you love cupcakes as much as we do, I have a lot of fun gluten free cupcakes recipes to make!
Why you need to try this gluten free gingerbread cupcake recipe:
Okay, maybe it's eating the tasty treats, but you get the idea. I love these gluten free gingerbread cupcakes because not only do they taste great, but are a blast to decorate. Oh, and I should tell you that the aroma, while they are baking, is out of this world.
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- Non-dairy milk - I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk. This is a good write up whether almond milk is gluten free.
- Molasses - You can use regular or blackstrap molasses. Check this list to ensure your molasses is gluten free.
- Cinnamon, nutmeg, cloves, ginger - Most spices are gluten free, but if shared equipment is an issue for you, I recommend using Penzey's or McCormick spices that are gluten free.
Recipe step by step directions:
Step 1: Preheat the oven to 350º F. In a large bowl, add the dry ingredients and whisk to blend them together.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend. I melt the butter so it warms the molasses, making it easier to mix.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 3: Pour the wet ingredients into the dry ingredients.
HINT: Mix the wet and dry ingredients until they are just barely mixed. This will keep your cupcakes more fluffy.
Step 4: This is what your cupcake batter should look like.
Step 5: Line your cupcake tin with parchment paper cupcake liners and fill each ¾ full with the cupcake batter.
Step 6: Mix up the frosting in a standing mixer. Add it to a piping bag and use a medium star tip to swirl the frosting. If you would like it to be like a flower, start in the center and work your way out.
If you are looking for gingerbread cookies, this gluten free gingerbread shortbread is also tasty and festive.
Tips and Recipe FAQ:
Unfortunately, once in a while, when you bake cupcakes, the centers can fall. This can happen due to a variety of reasons. One reason could be that the oven is hotter than what you think. Check the temperature with a thermometer to see if it's heating too high. If it is, then adjust the temp to lower it before baking.
Another reason for the centers to sink is that if you overmixed the batter air bubbles will form then pop from the heat. When baking, just mix the batter until it's barely mixed. If you stir it too much the cupcake will be dense and not as good.
You might be surprised to know that cupcakes were first made in an American Cookery. They were made by a woman named Amelia Simmons.
The interesting thing is when cupcakes were first invented in the late 1700s, they didn't have frosting. They were topped with foods like fruit instead. The gained lots of popularity in the 2000s, and now you can find all sorts of cupcake stores all over the world.
You can store the gluten free gingerbread cupcakes in a storage container in the refrigerator. Just remember to keep them airtight and always cold, so they last longer. They will last 3-4 days in the fridge.
Yes, you can freeze gingerbread cupcakes. Keep them wrapped and in a sealed container. They will last 1-2 months in the freezer. When you're ready to serve them, place them in the refrigerator until they thaw then devour.
If you're new to gluten free dining, I want to make sure you have all the right tools to get started. Have a peek at my Gluten Free Pantry Essentials and Equipment Recommendations to get you started. There are all sorts of helpful information to guide you along the way.
More delicious gluten free gingerbread recipes:
- Gluten Free Gingerbread Bundt Cake
- Holiday Gluten Free Gingerbread Biscotti
- Our Favorite Gluten Free Pfeffernusse Cookies
- Holiday Gluten Free Gingerbread Linzer Cookies
Gluten Free Gingerbread Cupcakes with Buttercream Frosting
- 2 cups gluten free flour blend *see note
- ½ cup brown sugar
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup butter softened
- ¾ cup molasses
- 3 eggs large
- 1 ¼ cups almond milk * see note
- 3 cups powdered sugar
- ½ cup butter softened
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons almond milk * Add up to 2 more tablespoon depending on how thick you want your frosting.
- Preheat the oven to 350º F. In a large bowl, add the dry ingredients and whisk to blend them together.
- In a smaller bowl, add the wet ingredients and whisk to blend. I melt the butter so it warms the molasses, making it easier to mix.
- Pour the wet ingredients into the dry ingredients. Mix the wet and dry ingredients until they are just barely mixed. This will keep your cupcakes more fluffy.
- Line your cupcake tin with parchment paper cupcake liners and fill each ¾ full with the cupcake batter.
- Bake for 25 minutes until done. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- Remove the cupcakes to a cooling rack. Allow them to cool completely before frosting them.
- Mix up the frosting in a standing mixer. Add it to a piping bag and use a medium star tip to swirl the frosting. If you would like it to be like a flower, start in the center and work your way out.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- These cupcakes will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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