Super moist and delicious gluten-free gingerbread cupcakes topped off with a homemade cream cheese frosting. The ultimate holiday cupcakes!
This post is sponsored by Bob’s Red Mill. All opinions are my own.
I’m obsessed with cupcakes and gingerbread cookies so it only made sense to bake some gingerbread cupcakes. During the holidays I like to bake all kinds of baked goods. Gluten-free, keto-friendly, sugar-free, and etc. It’s important that no one feels left out during the holidays.
For these gluten-free gingerbread cupcakes, I used Bob’s Red Mill Organic Coconut Flour and Super Fine Almond Flour. Bob’s Red Mill offers the largest lines of organic, whole grain foods in the country. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds.
Although cookies are the most popular holiday treats, I guarantee you these gluten-free gingerbread cupcakes will be the star of the night! These cupcakes are incredibly soft and moist and the entire family will love them.
How to make gluten-free gingerbread cupcakes
- Preheat oven to 350 degrees F.
- In a large bowl, mix the softened unsalted butter and sugar until smooth.
- Add the eggs, sour cream, vanilla extract, molasses, and mix until well combined.
- Stir in the almond flour, coconut flour, baking powder, salt, allspice, nutmeg, and cinnamon.
- Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 25-27 minutes or until fully cooked through.
- To make the frosting, mix the butter, powdered sugar, and vanilla extract for 3-4 minutes.
- Let the cupcakes cool completely before frosting.
Why these gluten-free gingerbread cupcakes are so good:
- The sour cream, butter, and eggs give tons of moisture to this recipe.
- These cupcakes are super easy to make and fail-proof.
- They are perfect for a holiday or a kid’s party!
- Made with good quality and fresh ingredients.
Gluten-Free Gingerbread Cupcakes
Ingredients
- 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
Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix the unsalted butter and sugar until smooth.
- Add the eggs, sour cream, vanilla extract, molasses, and mix until well combined.
- Stir in the almond flour, coconut flour, baking powder, salt, allspice, nutmeg, and cinnamon.
- Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 25-27 minutes or until fully cooked through.
- To make the frosting, mix the butter, powdered sugar, and vanilla extract for 3-4 minutes.
- Allow the cupcakes to cool before frosting.
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