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 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!
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