Gluten-Free Gingerbread Cupcakes
Soft and delicious gluten-free gingerbread cupcakes topped off with a homemade cream cheese frosting.
Servings: 12
Calories: 444kcal
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.
Video
Nutrition
Calories: 444kcal | Carbohydrates: 45g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 116mg | Sodium: 130mg | Potassium: 131mg | Fiber: 2g | Sugar: 41g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg