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+ servings
6 gingerbread cupcakes
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5 from 1 vote

Gluten-Free Gingerbread Cupcakes

Soft and delicious gluten-free gingerbread cupcakes topped off with a homemade cream cheese frosting.
Prep Time10 mins
Cook Time25 mins
Course: Cupcakes
Cuisine: American
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