Divine Gluten-Free Gingerbread Cupcakes with Cream Cheese Frosting: Your Ultimate Holiday Treat

Get ready to delight your taste buds and spread holiday cheer with these exceptionally moist and utterly delicious gluten-free gingerbread cupcakes. Each bite is a symphony of warm, festive spices, perfectly complemented by a rich, tangy homemade cream cheese frosting. These aren’t just cupcakes; they’re the ultimate expression of holiday baking joy, crafted to be enjoyed by everyone at your festive gatherings!

This heartwarming recipe is proudly sponsored by Bob’s Red Mill. As always, all opinions shared here are my own, reflecting my genuine love for their high-quality products.

As an avid baker and a true cupcake enthusiast, the holiday season always inspires me to create treats that capture the essence of festive joy. Gingerbread, with its comforting spices, is a quintessential flavor of this time of year. Naturally, combining my love for cupcakes with the magic of gingerbread, while ensuring they are gluten-free, became a delightful mission. During the holidays, it’s incredibly important to me that no one feels left out. That’s why I often explore various dietary-friendly options, whether they are gluten-free, keto-friendly, or sugar-free. These gingerbread cupcakes are a testament to inclusive baking, proving that deliciousness knows no dietary bounds.

For these exquisite gluten-free gingerbread cupcakes, I turned to the superior quality of Bob’s Red Mill Organic Coconut Flour and Super Fine Almond Flour. Bob’s Red Mill is renowned for offering one of the largest lines of organic, whole grain foods available, and their commitment to quality is evident in every product. All their ingredients are certified Kosher and meticulously made with non-GMO seeds, ensuring you’re baking with the very best. Using a blend of these flours not only makes these cupcakes gluten-free but also contributes to their wonderfully delicate texture and rich flavor profile.

Why These Gluten-Free Gingerbread Cupcakes Will Be Your Holiday Favorite

While holiday cookies often steal the spotlight, I am confident that these gluten-free gingerbread cupcakes are poised to become the undeniable star of any festive occasion. Their incredible softness and melt-in-your-mouth moistness are simply irresistible. This recipe is designed for maximum flavor and delightful texture, ensuring that your entire family, whether they follow a gluten-free diet or not, will fall in love with them at first bite.

What makes these particular cupcakes so exceptional? Let’s dive into the details:

Unmatched Moisture: The combination of sour cream, butter, and eggs creates an incredibly rich and tender crumb that stays moist for days. This trifecta of ingredients is key to preventing dry, crumbly gluten-free baked goods.
Effortlessly Delicious: Don’t let the “gluten-free” tag intimidate you. This recipe is super easy to follow and remarkably fail-proof, making it perfect for bakers of all skill levels.
Perfect for Any Celebration: Whether you’re hosting a grand holiday feast, a cozy family gathering, or a fun kid’s party, these cupcakes are guaranteed to be a hit. They’re festive, fun, and universally appealing.
Quality Ingredients Matter: Made with premium, fresh ingredients, including the exceptional flours from Bob’s Red Mill, these cupcakes offer a superior taste and texture that truly stands out. The quality of your ingredients directly translates to the deliciousness of your final product!

The Magic of Gluten-Free Flours in Baking

Using Bob’s Red Mill Organic Coconut Flour and Super Fine Almond Flour is a game-changer for gluten-free baking. Almond flour provides a rich, slightly nutty flavor and a fine texture, mimicking traditional wheat flour quite well while adding protein and healthy fats. Coconut flour, on the other hand, is highly absorbent, lending incredible moisture to baked goods and a hint of natural sweetness. Together, they create a beautifully balanced base for these gingerbread cupcakes, ensuring they are light, fluffy, and full of flavor without any gluten.

How to Make These Irresistible Gluten-Free Gingerbread Cupcakes

Creating these delightful cupcakes is a straightforward process that yields incredibly rewarding results. Follow these simple steps for perfect, festive treats:

Prepare Your Oven: Start by preheating your oven to 350 degrees F (175 degrees C). Lining your muffin tin with cupcake liners will ensure easy removal and cleanup.
Cream the Fats and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat them together until the mixture is light, fluffy, and smooth. This step is crucial for incorporating air and creating a tender cupcake texture.
Add Wet Ingredients: Introduce the eggs one at a time, mixing well after each addition. Then, stir in the sour cream, vanilla extract, and molasses. The molasses not only adds that distinctive gingerbread flavor but also contributes to the moistness and rich color of the cupcakes. Mix until all these wet ingredients are fully combined.
Incorporate Dry Ingredients: Gently fold in the superfine almond flour, organic coconut flour, baking powder, salt, allspice, nutmeg, and cinnamon. Be careful not to overmix the batter; mix only until the dry ingredients are just incorporated. Overmixing can lead to tough cupcakes.
Fill and Bake: Using an ice cream scoop (this helps create uniformly sized cupcakes), spoon the batter evenly into your prepared muffin tin. Bake for 25-27 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cooking time may vary slightly depending on your oven.
Prepare the Cream Cheese Frosting: While the cupcakes are cooling, prepare your decadent frosting. In a separate bowl, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract for 3-4 minutes until the frosting is incredibly smooth, creamy, and light.
Cool Completely Before Frosting: This step is vital! Allow the cupcakes to cool completely on a wire rack before you even think about frosting them. Frosting warm cupcakes will result in a melty, messy disaster. Patience is key for perfect presentation.

Tips for Perfect Gingerbread Flavor

The magic of gingerbread lies in its unique blend of spices. Ensure your spices (allspice, nutmeg, cinnamon) are fresh for the most vibrant flavor. Molasses is also essential; use unsulphured molasses for the best taste. These small details make a big difference in achieving that authentic, comforting gingerbread warmth.

Gluten-Free Gingerbread Cupcakes Recipe Card

Six beautifully decorated gingerbread cupcakes topped with cream cheese frosting.

Gluten-Free Gingerbread Cupcakes

Soft and delicious gluten-free gingerbread cupcakes topped off with a homemade cream cheese frosting.

Author: Julie Maestre
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 12 cupcakes
Course: Cupcakes
Cuisine: American
Keywords: gingerbread cupcakes, gluten-free cupcakes, gluten-free gingerbread cupcakes

Ingredients

For the Cupcakes:

4 tbsp unsalted butter, softened
1/2 cup granulated sugar
4 eggs
1 tbsp molasses
1 tsp vanilla extract
1 cup superfine almond flour
1/4 cup organic coconut flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup sour cream

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and molasses until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, salt, allspice, nutmeg, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake for 25-27 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Remove cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
To make the frosting, in a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract and beat for another 1-2 minutes until the frosting is light and fluffy.
Once cupcakes are completely cool, frost them as desired. You can use a piping bag for an elegant look or simply spread it with a knife.

Video Tutorial

Nutrition Information (per serving)

Nutrition information is automatically calculated and should be used as an approximation.

Serving and Storage Suggestions

These gluten-free gingerbread cupcakes are perfect on their own, but a sprinkle of cinnamon, a tiny gingerbread man cookie, or some candied ginger can add an extra festive touch. Pair them with a warm cup of coffee, hot cocoa, or a glass of milk for the ultimate cozy holiday treat.

To store these delicious cupcakes, place them in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days, especially with the cream cheese frosting. If storing in the refrigerator, allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.

Frequently Asked Questions (FAQs)

Can I make these gingerbread cupcakes dairy-free?

While this recipe uses sour cream and butter for moisture and flavor, you might be able to substitute dairy-free alternatives. Use a good quality dairy-free sour cream and plant-based butter sticks. For the frosting, dairy-free cream cheese and butter alternatives would also be needed. Results may vary slightly in texture and taste.

What if I don’t have molasses?

Molasses is key to the authentic gingerbread flavor and texture. While you could technically substitute dark corn syrup or maple syrup, the unique taste of gingerbread wouldn’t be as prominent. For the best results, I highly recommend using molasses.

Can I freeze these gluten-free gingerbread cupcakes?

Yes! You can freeze unfrosted cupcakes for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in an airtight freezer bag. Thaw them at room temperature before frosting and serving. Frosted cupcakes can also be frozen for a shorter period, but the frosting’s texture might be slightly altered upon thawing.

How can I ensure my cupcakes are super moist?

Several factors contribute to moist cupcakes. First, use room temperature ingredients as specified. Second, do not overmix the batter once the dry ingredients are added. Third, be careful not to overbake them; check for doneness with a toothpick around the minimum baking time.

These divine gluten-free gingerbread cupcakes truly embody the spirit of the holidays in every bite. With their perfect balance of warm spices, tender crumb, and luscious cream cheese frosting, they are sure to become a cherished part of your festive baking traditions. So, gather your ingredients, preheat your oven, and get ready to bake some holiday magic!

Like this recipe? We’d love to hear from you! Please leave a comment and rating below to share your experience with these delightful cupcakes. Happy baking!