Gluten Free Gingerbread Cupcakes
 
Prep time
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Santa is sure to visit your house this year for a plate of Gluten Free Gingerbread Cupcakes with a graham cracker crust and molasses cream cheese frosting.
Author:
Recipe type: Dessert
Serves: 30 cupcakes
Ingredients
  • For the crust:
  • 1¾ cups crushed gluten free graham crackers (I used Schar brand, a little more than a full box)
  • ¼ cup dark brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon allspice
  • dash of salt
  • 7 tablespoons butter, melted
  • For the cupcakes:
  • 2 sticks butter, room temperature (1 cup)
  • ¾ cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla
  • 3 tablespoons molasses (recommended) or pure maple syrup (or you can use an extra ¼ cup of packed brown sugar instead)*
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 1¼ teaspoons xanthan gum (only if your gluten free flour blend doesn't already contain a gum)
  • 2⅔ cups high quality gluten free flour blend or my preferred blend (2/3 cup white rice flour, ⅔ cup brown rice flour, ⅔ cup gluten free oat flour, ⅔ cup potato starch)
  • 1 cup milk (I used 2%)
  • For the frosting:
  • 8 oz. cream cheese, room temperature
  • 1 stick butter, room temperature (1/2 cup or 4 oz.)
  • dash of salt
  • 2 teaspoons molasses (or pure maple syrup)*
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • dash of allspice
  • 2 tablespoons heavy whipping cream or milk
  • 4-5 cups powdered sugar
Directions
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners and set aside.
  2. Begin making graham cracker crust. Mix together graham cracker crumbs, sugar, cinnamon, ginger, allspice, and salt until evenly combined. Pour in melted butter and mix until crumbs are all moistened. Add about a tablespoon of mixture to each cupcake liner and gently press down to fill bottom of liner. Set aside.
  3. Begin making cupcake batter. In a large mixing bowl or stand mixer, beat together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating for 30 seconds after each addition and scraping down sides of the bowl as needed. Add vanilla and molasses and mix until combined.
  4. In a separate mixing bowl, sift together salt, baking powder, baking soda, cinnamon, ground ginger, allspice, nutmeg, xanthan gum (if needed), and gluten free flour (or my preferred blend).
  5. Alternate adding dry ingredients and milk into cupcake batter in three batches, beating until smooth each time. Once incorporated, beat on high for 1 minute, scraping down sides of bowl as needed.
  6. Fill cupcakes liners ⅔ way full and bake, one tray at a time, for 22-24 minutes or until toothpick inserted into center of cupcakes comes out clean with very few moist crumbs.
  7. Remove cupcakes from oven and set on cooling rack for 3-5 mins. Gently remove cupcakes from pan and continue cooling directly on rack until completely cooled.
  8. While cupcakes are cooling, begin making frosting. In a large mixing bowl or stand mixer, beat together cream cheese and butter. Add salt, molasses, vanilla, cinnamon, ginger, allspice, and 2 cups of powdered sugar. Beat until smooth, scraping down sides of bowl as needed. Add heavy cream or milk and beat until smooth. Add additional 2 cups powdered sugar and beat until smooth. Add remaining 1 cup of powdered sugar if desired to achieve thicker piping consistency. More powdered sugar will result in a thicker frosting.
  9. Once cupcakes are completely cooled, pipe frosting and decorate. Store cupcakes in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months. Allow cupcakes to come to room temperature before serving.
Notes
*Although I recommend the investment in buying molasses, you can achieve a similar cupcake substituting pure maple syrup or dark brown sugar)
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-gingerbread-cupcakes-recipe/