Fluffy Gluten Free Gingerbread Cupcakes with Buttercream Frosting
Why you need to try this gluten free gingerbread cupcake recipe:
These Gluten Free Gingerbread Cupcakes bring all the nostalgic flavors of the holidays without gluten! Moist, soft, and full of aromatic spices like cinnamon, ginger, and cloves every bite feels like Christmas in cupcake form. The rich buttercream frosting adds a creamy balance, making them perfect for festive gatherings or cozy nights by the fire.
Table of Contents
Allergen Information:
- Gluten-Free: Made with certified gluten-free flour.
- Nut-Free: Safe for those with nut allergies.
- Dairy-Free Option: Substitute butter and milk with plant-based alternatives.
- Egg-Free Option: You can use a flax egg or egg replacer.
Ingredient Notes:
- Gluten-Free Flour Blend: A 1:1 blend works best for soft, fluffy results.
- Molasses: Gives these cupcakes their classic deep, rich gingerbread flavor.
- Brown Sugar: Adds moisture and enhances the caramel-like sweetness.
- Spices: Use a mix of cinnamon, ginger, nutmeg, and cloves for that holiday warmth.
- Butter & Milk: Provide richness — you can swap them for vegan alternatives if needed.
Step-By-Step Photos and Directions:
- Preheat & Prepare:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. - Mix Dry Ingredients:
In a large bowl, whisk together gluten-free flour, baking soda, salt, and all the warm spices.
- Combine Wet Ingredients:
In another bowl, whisk eggs, molasses, melted butter, and brown sugar until smooth.
- Combine & Mix:
Slowly mix the wet ingredients into the dry until just combined — don’t overmix for best texture.
- Fill & Bake:
Divide the batter evenly into liners, filling each ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean. - Cool & Frost:
Let cupcakes cool completely before topping with buttercream frosting.
Frequently Asked Questions:
1. Can I make these cupcakes dairy-free?
Yes! Replace the butter with vegan butter and use almond or oat milk.
2. Can I make them ahead?
Absolutely. Store unfrosted cupcakes in an airtight container for up to 2 days, then frost before serving.
3. Can I freeze them?
Yes — freeze unfrosted cupcakes for up to 3 months. Thaw and frost before enjoying.
4. Can I make mini cupcakes?
Sure! Reduce the baking time to about 12–14 minutes.
Love This Recipe?
If you love festive baking, share your gluten-free gingerbread cupcakes on Pinterest or tag us on Instagram — we’d love to see your creations!
Gluten Free Gingerbread Cupcakes with Buttercream Frosting
Equipment
- Mixing bowls
- Whisk and spatula
- Electric mixer
- Muffin tin and liners
Ingredients 1x2x3x
Cupcakes:
- 1 ½ cups gluten-free flour blend
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ⅓ cup molasses
- 2 large eggs
- ½ cup milk (or non-dairy milk)
For Frosting:
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (add more if needed)
Instructions
- Whisk together dry ingredients in a bowl.
- In another bowl, beat eggs, sugar, butter, and molasses.
- Combine both mixtures, then stir in milk.
- Pour batter into cupcake liners and bake for 18–20 minutes.
- Let cool completely before frosting.
- Beat frosting ingredients until fluffy and spread over cooled cupcakes.
Notes
For the best texture, make sure your ingredients are at room temperature before baking. Do not overmix the batter — this helps the cupcakes stay light and fluffy. If you prefer a stronger ginger flavor, add an extra pinch of ground ginger or a tablespoon of molasses. You can also top these cupcakes with a sprinkle of cinnamon sugar or crushed ginger snaps for a festive touch.
Special Note
Always double-check that every ingredient — including baking powder, molasses, and spices — is certified gluten-free. Cross-contamination can occur easily with shared utensils or flour, so clean your mixing tools and surfaces before baking. For dairy-free versions, simply swap in vegan butter and plant-based milk for equally delicious results.
Nutrition
Per cupcake (without frosting):
Calories: 210 | Carbohydrates: 32 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 18 g | Saturated Fat: 5 g | Cholesterol: 40 mg | Sodium: 140 mg
Nutrition Disclaimer
The nutrition values provided are approximate and calculated using an online tool. Actual values may vary based on the exact brands and ingredient measurements you use. This information is intended for general guidance only and should not replace professional dietary advice.
