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–+ servings
Frosted gingerbread cupcakes on a rack.

Gluten Free Gingerbread Cupcakes with Buttercream Frosting

Sandi Gaertner
These moist and fluffy gluten free gingerbread cupcakes are full of holiday flavors! Top them with this thick and creamy homemade buttercream frosting for a special holiday dessert.
5 from 9 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 455 kcal

Ingredients
  

  • 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

For Frosting:

  • 3 cups powdered sugar
  • ½ cup butter softened
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons almond milk * Add up to 2 more TBSP depending on how thick you want your frosting.

Instructions
 

  • 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 3/4 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.

Notes

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. These cupcakes will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cupcakeCalories: 455kcalCarbohydrates: 74gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 315mgPotassium: 349mgFiber: 2gSugar: 59gVitamin A: 534IUVitamin C: 1mgCalcium: 114mgIron: 2mg
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Nutrition Disclaimer

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.