Gingerbread Cupcakes

Gingerbread cupcakes are a tasty winter treat that combines classic gingerbread flavors in a fun cupcake format. You’ll need gluten-free flour, sugars, spices, eggs, milk, molasses, and butter. Start by mixing dry and wet ingredients separately, then combine them. Bake for 20-25 minutes until a toothpick comes out clean. Once cooled, top with creamy cinnamon frosting. You can store these cupcakes in an airtight container at room temperature or refrigerate. For more tips, keep exploring the recipe!

Why You’ll Love this Recipe

If you’re looking for a delicious treat that brings the warm flavors of the holiday season to your table, you’ll love these gingerbread cupcakes.

The combination of spices, like ginger and cinnamon, creates a comforting aroma that fills your kitchen. These cupcakes are moist and flavorful, perfect for sharing with family and friends.

Plus, they’re gluten-free, making them suitable for various diets. You can easily customize them with frosting or toppings of your choice.

Their festive appearance makes them ideal for holiday gatherings or simply to enjoy at home. You’ll find that these cupcakes are a delightful addition to any celebration.

Recipe

Gingerbread cupcakes are a delightful twist on the classic holiday treat, combining the warm spices and rich flavors of gingerbread in a fluffy cupcake form. Perfect for festive gatherings or cozy winter evenings, these cupcakes aren’t only gluten-free but also topped with a creamy cinnamon frosting that enhances their delightful taste. The wonderful aroma of ginger, molasses, and spices fills the kitchen as they bake, making them irresistible to all.

With a few simple ingredients and straightforward steps, you can create these delicious gingerbread cupcakes that are certain to impress your family and friends. Whether served at a holiday party or enjoyed with a cup of tea, they’re a sweet way to celebrate the season. Let’s gather our ingredients and get started on this scrumptious recipe!

Ingredients

• 2 cups Gluten Free All-Purpose Flour
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 2 large Eggs
• 1 cup Milk
• 1/2 cup Molasses
• 1/2 cup Unsalted Butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined.
3. In another bowl, whisk together the eggs, milk, molasses, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until no clumps remain, being careful not to over-mix the batter.
5. Using an ice cream scoop, transfer the batter into the cupcake liners, filling each about three-quarters full.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
7. For the frosting, combine cream cheese and unsalted butter in a stand mixer and mix on medium-high speed until just combined. Gradually add powdered sugar, vanilla extract, ground cinnamon, and a pinch of salt. Mix until smooth and fluffy.
8. Once the cupcakes are cooled, pipe the cinnamon cream cheese frosting onto each cupcake using a piping bag.

Extra Tips

To guarantee your gingerbread cupcakes turn out perfectly, be sure to measure your ingredients accurately and avoid over-mixing the batter to maintain a light texture.

If you find that the batter is too thick, you can add a little extra milk to achieve the desired consistency. For an even spicier flavor, feel free to add an extra 1/2 teaspoon of ground ginger, cinnamon, or nutmeg. Enjoy your baking!

Final Thoughts

Completing your gingerbread cupcakes brings a sense of accomplishment and joy, especially as you prepare to share them with others.

Remember to store your cupcakes properly. Use an airtight container at room temperature for 2-3 days or refrigerate frosted ones for up to 5 days. If you want to enjoy them longer, freezing is an option—just wrap them well and they’ll last 3-4 months.

For a creative touch, consider decorating them with powdered sugar or white chocolate drizzle.

Finally, don’t hesitate to adjust spices for a sharper flavor. Enjoy the fruits of your labor and share the deliciousness!

Frequently Asked Questions

Can I Use a Different Flour Instead of Gluten-Free?

You can use regular all-purpose flour instead of gluten-free flour, but it won’t have the same texture. Adjust baking times slightly, and remember, the flavor might change depending on your choice of flour.

How Do I Make These Cupcakes Vegan?

You can’t have a cupcake without eggs, right? Just replace them with flaxseed meal or applesauce, swap milk for almond or oat milk, and choose a vegan butter alternative. Enjoy your deliciously dairy-free creation!

Can I Add Chocolate Chips to the Batter?

Yes, you can definitely add chocolate chips to the batter! Just fold in a cup of chocolate chips after mixing the wet and dry ingredients. They’ll melt slightly, adding a delicious twist to your cupcakes.

What Spices Can Enhance the Gingerbread Flavor?

To enhance the gingerbread flavor, you can add spices like cinnamon, nutmeg, and allspice. A touch of ground cloves or extra ginger can also deepen the taste, making your treat even more aromatic and flavorful.

How Do I Prevent Cupcakes From Sticking to the Liners?

To prevent cupcakes from sticking to liners, you can lightly grease the liners with cooking spray or use high-quality liners. Also, let the cupcakes cool completely before removing them from the pan.