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Fluffy Gluten Free Gingerbread Cupcakes

Fluffy Gluten Free Gingerbread Cupcakes to Spice Up Holidays

Delight in these Fluffy Gluten Free Gingerbread Cupcakes filled with rich ginger flavor and topped with creamy buttercream frosting, perfect for the holidays.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Holiday
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Gluten-Free Flour Blend
  • 1 cup Brown Sugar Can substitute with coconut sugar
  • 1/2 cup Cane Sugar White sugar can serve as an alternative
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger Fresh ginger can be used
  • 1/2 teaspoon Ground Nutmeg Can be omitted
  • 1/2 teaspoon Ground Cloves Feel free to skip
  • 1 teaspoon Baking Soda Ensure it’s fresh
  • 1/2 teaspoon Salt Kosher or sea salt work well
  • 1/2 cup Unsalted Butter Plant-based butter can be used
  • 1/2 cup Molasses Maple syrup or honey can be substitutes
  • 2 large Large Eggs Aquafaba can be a vegan substitute
  • 1/2 cup Non-Dairy Milk Options like almond milk or oat milk
For the Buttercream Frosting
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract Imitation vanilla can be used
  • 1/4 cup Non-Dairy Milk Almond milk or oat milk

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • measuring cups
  • muffin tin
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your equipment.
  2. In a large bowl, whisk together the gluten-free flour blend, brown sugar, cane sugar, baking soda, and spices.
  3. In a separate bowl, melt the unsalted butter and let it cool. Whisk in the molasses, eggs, and non-dairy milk until smooth.
  4. Carefully add the wet mixture to the dry ingredients and fold together until just combined.
  5. Fill each cupcake liner about three-quarters full with the batter.
  6. Bake for about 25 minutes or until a toothpick comes out clean.
  7. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare your buttercream frosting by beating together butter, powdered sugar, vanilla, and non-dairy milk until smooth.
  9. Frost each cupcake once they are completely cool and enjoy!

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gCalcium: 2mgIron: 6mg

Notes

Store leftovers at room temperature for up to 1 day or in the fridge for up to 3-4 days in an airtight container. Unfrosted cupcakes can be frozen for 1-2 months.

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