Gluten free Gingerbread Cupcakes
These easy gluten free gingerbread cupcakes are 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.
Servings: 12 Cupcakes
Calories: 437kcal
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
Can I make these cupcakes gluten and dairy free?
Yes, To make gluten and dairy free gingerbread cupcakes just substitute the milk and butter for your preferred dairy free alternative.
Can I freeze gingerbread cupcakes?
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.
How long do the gluten free cupcakes keep?
They last well for 3-4 days stored in an airtight container.
Can I make gingerbread cupcakes without molasses?
Yes, substitute the molasses (black treacle) with golden syrup. The cupcakes will be slightly lighter in color but will still taste delicious.
Nutrition
Serving: 1Cupcake | Calories: 437kcal | Carbohydrates: 51g | Protein: 2.3g | Fat: 25.4g | Saturated Fat: 15.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.4g | Cholesterol: 101mg | Sodium: 141mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 32g