Get the Recipe: Gluten Free Gingerbread Cupcakes
These Gluten Free Gingerbread Cupcakes are covered in a sweet cinnamon buttercream frosting to make the perfect holiday dessert recipe! These will be a favorite at potlucks, parties, and family gatherings.
Ingredients
Cupcakes:
- 1 22-ounce box King Arthur Gluten Free yellow cake mix
- 4 large eggs
- ½ cup avocado oil
- ⅓ cup whole milk, or milk of choice
- ⅓ cup molasses
- 1 tsp vanilla extract
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
Cinnamon Buttercream:
- 12 tbsp unsalted butter, room temperature
- 5 cups powdered sugar
- 1 tbsp cinnamon
- ¼ cup whole milk, do not substitute
Equipment
Instructions
- Preheat oven to 350 degrees and line two 12 count muffin tins with paper liners.
- In a large mixing bowl, whisk together the eggs, oil, ⅓ cup whole milk, molasses, and vanilla until well combined.
- Add the yellow cake mix, ginger, cinnamon, nutmeg, and cloves, and stir until just combined.
- Scoop the batter evenly into the prepared muffin tin, filling each cupcake halfway full and bake in the preheated oven for 18-20 minutes.
- Meanwhile make the frosting. Cream the butter with an electric or stand mixer in a large mixing bowl until smooth and fluffy. Add the powdered sugar and cinnamon and beat until smooth, pausing to scrape the bowl if needed.
- While running the electric mixer, slowly add in the ¼ cup milk and continue to beat on medium-high for 2-3 minutes until fluffy.
- Once cupcakes are cooked, allow to cool completely at room temperature before frosting them. Frost the cupcakes, then serve!
Notes
- Results will vary depending on the brand of yellow cake mix you use. For best results use a 22 oz box of King Arthur yellow cake mix.
- Store cupcakes at room temperature for up to 2 days.
- Use milk of choice in the batter (almond milk also works great), but make sure to use whole milk for the frosting for best results.
- It’s really important to only fill the cupcakes halfway full when scooping the batter or they’ll be way too big and more difficult to frost.
- This batter is “goopy” compared to other batters because of the molasses, so scooping may get a little messy!
- These cupcakes bake slightly faster than the cinnamon apple ones because there aren’t apples releasing moisture into the cupcakes as they bake. In case you were wondering!
Serving: 1 Cupcake with Frosting, Calories: 312kcal, Carbohydrates: 52.3g, Protein: 1.3g, Fat: 11.3g, Cholesterol: 46.9mg, Sodium: 156mg, Fiber: 0.3g, Sugar: 41g
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