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Holiday Baking: Gluten-Free Gingerbread Cupcakes with Cream Cheese Frosting

It's finally starting to feel like we're in the Holiday Season around here! Despite the now sunny afternoon, this morning was wet and pretty dreary, so we skipped our planned trip to the Christmas Tree farm, and I worked on new designs for the shop.

Last night the Holiday Baking Bug bit hard. Here's a recipe for easy gluten-free gingerbread cupcakes with cream cheese frosting...and sprinkles!


Gluten-Free Gingerbread Cupcakes

For 12 cupcakes:

½ cup softened unsalted butter

½ cup light brown sugar

1 large egg, lightly beaten

½ cup milk (full fat)

½ cup molasses or treacle

1 cups gluten-free cup for cup flour

1⅓ teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon ground allspice

2 pinches of table salt

½ teaspoon baking powder

½ teaspoon baking soda


Instructions:

1. Pre-heat your oven to 350 F and prepare your pan with cupcake liners.


2. Cream softened butter with light brown sugar. Don’t over-mix, as this will add too much air to the batter. The butter mixture should be mixed until just combined. Scrape creamed butter down from the sides of the bowl.


3. Add egg, milk, molasses and spices (allspice, cinnamon, ginger, nutmeg) along with flour, salt, baking soda and baking powder. Beat until combined.


4. Fill your cupcake liners until they’re ⅔ full and bake for 18-20 minutes, or until a cake tester comes out clean. Don't overtake these babies - dry gingerbread is not cute. My cakes came out a little crunchy on top, but after frosting, and sitting overnight, they softened beautifully!

Easy Cream Cheese Frosting (definitely enough for 12 well-frosted cupcakes!)

Ingredients:

1/2 cup unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

3-4 cups confectioners’ sugar


Step 1: Cream the cream cheese and butter in the bowl of a stand mixer, mixing on medium speed until completely combined and fluffy.


Step 2: Stir in the vanilla, salt and 2 cups of the confectioners’ sugar.


Step 3: Mix on low speed, pausing to scrape down the sides of the bowl. Add the remaining sugar, 1 cup at a time, and mix until the icing has reached your desired consistency.

Piping this frosting right away will give you the best results. It will crust like a regular American Buttercream. Once your cupcakes are iced, keep them refrigerated. Remove from the refrigerator and let come to room temperature before serving.


Just 3 weeks until Christmas! Reminder: if you are Christmas-crafting, it's time to kick it into high gear!


Lindsay


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