These moist and tender Gluten Free Gingerbread Cupcakes are the perfect holiday treat! Full of festive holiday spices, topped with a fluffy cinnamon buttercream, and finished with adorable gingerbread man sprinkles. Serve at your next Christmas party!
For Cupcakes:
For The Cinnamon Buttercream
Carefully take the gluten free gingerbread cupcakes out of the oven and allow them to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
When the cupcakes are cooled, you can make the cinnamon buttercream. Cream softened butter together in a large mixing bowl with a hand mixer on high speed.
To the creamed butter, add in powdered sugar, cinnamon, salt, and 2 tablespoons of milk. Mix on low speed until the powdered sugar is combined, then turn the speed up to high and beat for 2 minutes.
Transfer the cinnamon buttercream to a piping bag fitted with a large tip, or use an offset spatula, and spread over the top of each cupcake. Decorate as desired, then serve and enjoy!