This gluten free gingerbread cupcakes recipe is the perfect addition to your holiday baking. Filled with the right amount of all those festive winter spices and topped with vanilla and cinnamon buttercream it just fills you with Christmas cupcake happiness.
I love when it's that time of year to make gingerbread and these gluten-free gingerbread cupcakes always make an appearance in my kitchen every December. They are a perfect addition to add to gift baskets or to take along to a family gathering.
I used cinnamon and vanilla buttercream frosting but it also works well paired with cream cheese frosting. I love to add a little addition of mini gluten free gingerbread cookies to decorate.
Love gingerbread recipes then check out this gluten free gingerbread house recipe.
Ingredients
EQUIPMENT
- 12 Hole muffin tin
- 12 muffin paper cases
- Electric beater/mixer (for Icing)
- Icing piping bag and piping nozzle
INGREDIENTS
Gluten free Gingerbread Cupcake recipe
- Gluten free self raising flour - I used Dove freee self raising flour but you can use your preferred brand of gluten free self raising flour.
- Brown sugar - I used light brown sugar but you could use dark brown sugar if you prefer. See my is brown sugar gluten free if you would like more information regarding brown sugar.
- Caster sugar - I used caster sugar but don't worry fine white sugar will also work well.
- Spices - Ground Ginger, Ground Cinnamon, Nutmeg.
- Baking powder
- Baking Soda - Also known a Bicarbonate of soda.
- Xanthan Gum -
- Butter - melted and slightly cooled
- Eggs - I used large eggs.
- Milk -
- Molasses - Also known as Black Treacle.
Cinnamon and Vanilla Icing
- Unsalted Butter (Room temperature)
- Icing sugar (Powdered sugar)
- Double cream (Heavy whipping cream)
- Vanilla extract
- Ground Cinnamon
Instructions
Recipe Steps
- Preheat oven to 160°C/320°F/Gas Mark 3. Prepare paper cupcake cases into the baking tin.
- In a large bowl mix all dry ingredients together.
- In a separate bowl mix all wet ingredients together.
- Add the wet mix to the dry mixture and whisk until fully combined.
- Half fill the paper cases with the cake batter and place in the oven for around 20-25 minutes until the cakes are golden and well risen and check the centre of a cupcake with a wooden skewer and if it comes out clean they are ready.
- Place the buttercream in a piping bag with your preferred piping tip and pipe onto the top of the cooled cupcakes.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe Variations
The great thing about this gingerbread cupcake recipe is it goes really well paired with various frostings and I have put a few suggestions together if you want to try different combinations to add to your cupcakes for Christmas recipes. You can also decorate with your preferred festive sprinkles.
- Cream cheese frosting - To make Gluten free gingerbread cupcakes with cream cheese frosting you could try the cream cheese frosting that I use in my gluten free carrot cake.
- Cinnamon cream cheese frosting - To make Gluten free gingerbread cupcakes with cinnamon cream cheese frosting which compliments the flavors of the cupcake so well I use the frosting from my gluten free banana cake.
- Caramel filling - I have filled the cupcakes in the past with ready made caramel to make gluten free ginger cupcakes filled with caramel. I used the same ready made caramel in my gluten free banoffee pie and it just adds a little luxury and surprise to your gluten free gingerbread cup cakes. To fill the cupcakes make a hole in the top of your baked cupcakes once they have cooled and pipe or spoon in to fill with the caramel.
Recipe FAQs
Yes, To make gluten and dairy free gingerbread cupcakes just substitute the milk and butter for your preferred dairy free alternative.
Yes, the cupcakes can be wrapped and stored in a freezer safe bag or container for up to 3 months. I recommend freezing without the frosting and adding frosting once they are defrosted.
They last well for 3-4 days stored in an airtight container.
Yes, substitute the molasses (black treacle) with golden syrup. The cupcakes will be slightly lighter in color but will still taste delicious.
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More great Christmas recipes to try are these gluten free mince pies, gluten free tiramisu, and gluten free shortbread.
Other gluten free baking recipes you might like
📖 Recipe
Gluten free Gingerbread Cupcakes
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 12 Hole muffin tin
- 12 muffin paper cases
- Electric beater/mixer (for Icing)
- Icing piping bag and piping nozzle
Ingredients
Gluten free Gingerbread Cupcake recipe
- 300 grams Gluten free self raising flour To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 70 grams Light brown sugar
- 70 grams Caster sugar
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Nutmeg
- 1 Teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ Teaspoon Bicarbonate of soda Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ¼ Teaspoon Xanthan Gum
- 150 grams Butter (melted)
- 3 Large Eggs
- 150 ML Milk
- 2 Tablespoons Black Treacle (molasses)
Cinnamon and Vanilla Icing
- 250 grams Unsalted Butter (Room temperature)
- 300 grams Icing sugar (Powdered sugar)
- 2 Tablespoons Double cream (Heavy whipping cream)
- ¼ Teaspoon Vanilla extract
- ¼ Teaspoon Ground Cinnamon
Instructions
Gingerbread cupcakes
- Preheat oven to 160°C/320°F/Gas Mark 3. Prepare paper cupcake cases into the baking tin.
- In a large bowl mix all dry ingredients together.
- In a separate bowl mix all wet ingredients together.
- Add the wet mix to the dry mixture and combine until fully combined.
- Half fill the paper cases with the cake batter and place in the oven for around 20-25 minutes until the cakes are golden and well risen and check the centre of a cupcake with a wooden skewer and if it comes out clean they are ready.
- Place cupcakes on a cooling rack to fully cool before making the icing.
Vanilla and cinnamon buttercream
- With an electric beater or stand mixer beat the butter until it is light and fluffy ( usually looks whiter in color)
- Sieve powdered sugar into a bowl and add to the butter a few tablespoons at a time until fully combined.
- Add cream, cinnamon, and vanilla to the buttercream and beat well until it is smooth and shiny.
- Place in a piping bag with your preferred piping tip and pipe onto the top of the cooled cupcakes.
- Decorate as desired ( I topped with mini gingerbread cookies to decorate)
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this gluten free gingerbread cupcake recipe. I would love your feedback.
Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
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