Get the Recipe: Gluten Free Gingerbread Cupcakes
These Gingerbread Cupcakes are covered in a sweet Maple Cinnamon Frosting that pairs perfectly with the soft, spiced cupcakes. This is an easy, gluten free holiday dessert recipe!
Ingredients
Gingerbread Cupcakes
- 8 tablespoons unsalted butter
- 1/2 cup lightly packed brown sugar
- 1 egg
- 3/4 cup buttermilk
- 1/2 cup molasses
- 1 1/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon apple pie spice
- 1 3 ounce package vanilla pudding mix
Maple Cinnamon Frosting
- 8 ounces 1 package cream cheese, room temp
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F
- In a stand mixer with a paddle attachment beat the butter for about two minutes until light and fluffy. Add the brown sugar and beat until the sugar is completely incorporated and the texture is very light.
- Add the egg, buttermilk, molasses and combine well.
- In another bowl mix the flour, baking powder, salt, ginger, cinnamon, apple pie spice and pudding mix.
- With your stand mixer running carefully spoon in the flour mixture until it is completely combined. The mixture will be thick.
- Spray a standard 12 count muffin tin with cooking spray and fill each well 3/4 full.
- Bake 20 minutes and let cool completely before frosting.
- For the Maple Frosting: Beat the cream cheese, sugar, maple syrup and cinnamon until completely combined and light and fluffy. If you feel it is not thick enough add a few tablespoons of powdered sugar at a time until you reach the desired consistency.
Notes
*If you are not gluten free simply substitute regular all purpose flour in place on the gluten free flour.
Serving: 1Cupcake with Frosting, Calories: 357kcal, Carbohydrates: 53g, Protein: 3.2g, Fat: 15.2g, Cholesterol: 56mg, Sodium: 307mg, Fiber: 1g, Sugar: 34g
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