Gluten Free Gingerbread Cupcakes

Gluten Free Gingerbread Cupcakes decorated with gingerbread man frosting.

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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!


Units Scale

For Cupcakes:

  • 113g neutral flavored oil (canola, vegetable, avocado)
  • 100g granulated sugar
  • 55g brown sugar
  • 1 large egg- room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 180g gluten free all purpose flour with xanthan gun ( I like Bob's Red Mill)
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 160g unsweetened almond milk- room temperature

For The Cinnamon Buttercream

  • 12 tablespoons salted butter- room temperature
  • 350g powdered sugar- sifted
  • 1 1/2 -2 teaspoons ground cinnamon (depending on your taste!)
  • 2-3 tablespoons milk- room temperature
  • Pinch of salt


  1. In a large mixing bowl, use a wooden spoon to stir together the oil, granulated sugar, and brown sugar.
  2. To the oil/sugar mixture, add in the egg, vanilla, and molasses. and mix until well combined.
  3. Next, to the wet ingredients, add in the flour, baking powder, allspice, cinnamon, nutmeg, cloves, and salt. Mix well until no traces of flour remain.
  4. Finally, pour the almond milk into the mixing bowl, and stir until a smooth batter is formed.
  5. Set the cupcake batter aside to rest and give time to hydrate the flour. In the meantime, preheat the oven to 325°F and line a cupcake pan with 10 paper liners.
  6. When the oven is preheated, fill your paper liners 3/4 of the way full with cupcake batter, and bake for 17-19 minutes, or until the top of the cupcakes spring back when lightly touched.
  7. 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.

  8. 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.

  9. 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.

  10. 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!


  • Use room temperature ingredients: It's always best to make cakes, cookies, and other baked goods with room temperature ingredients. The batters/doughs come out smoother and they also bake more evenly.
  • Measure with a scale: I know cup measurements are more common, but using a scale to weigh out ingredients is way more accurate.
  • Gluten free flour with xanthan gum: Make sure your all purpose gluten free flour contains xanthan gum, otherwise the cupcakes will crumble apart.
  • Let the batter rest: Allow the cupcake batter 10-15 minutes to rest before baking. This hydrates the gluten free flour and allows for a more tender cupcake.
  • No blackstrap molasses: Make sure you bake with regular molasses, since blackstrap molasses is too strong.
  • Bake at 325°: I like to bake gluten free desserts at 325°F because they take longer to bake, and the lower temperature allows for more even baking.
  • Cool before frosting: Let the gluten free gingerbread cupcakes cool completely before frosting them with cinnamon buttercream.
  • Storing: Keep leftover cupcakes in an airtight container at room temperature for up to 3 days.

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