Gingerbread Cupcakes (gluten and dairy free)
If you are a fan of gingerbread, you will absolutely love this festive recipe which combines a soft and fluffy gingerbread cupcake with a gingerbread buttercream. They are really easy to make are a perfect treat for Christmas, or any time of the year! If you do make them I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spread can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will these cupcakes last?
My gingerbread cupcakes will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Which sprinkles do you use on the top?
For these cupcakes I used Sainsbury’s Christmas Sprinkles which do not contain any gluten or dairy. Note: always be careful with sprinkles, as some do contain gluten.
Gingerbread Cupcakes
Ingredients
For the cupcakes
- 120 g dairy free butter
- 120 g light brown sugar
- 2 medium eggs
- 120 g golden syrup
- 40 g black treacle
- 1 tsp vanilla extract
- 100 ml dairy free milk
- 200 g gluten free plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
For the buttercream
- 150 g dairy free butter block (See FAQs)
- 300 g icing sugar
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tbsp dairy free milk
- Gluten free sprinkles (optional)
Instructions
Make the cupcakes
- Preheat oven to 180°C and line a cupcake tin with cases.
- In a large bowl beat the butter and light brown sugar until creamy. Add the eggs one at a time continuing to beat until combined. Add the golden syrup, black treacle, vanilla extract and dairy free milk and beat again until combined.
- In a separate bowl mix plain flour, baking powder, bicarbonate of soda, salt, xanthan gum, ginger, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and fold to combine.
- Divide the mixture between the 12 cupcake cases and bake in the oven for around 20-22 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool.
Make the buttercream
- Make the buttercream by beating dairy free butter with an electric whisk until creamy. Slowy add the icing sugar and continue to whisk for up to 5 minutes until creamy and combined. Add the vanilla extract, dairy free milk and ground ginger and beat again.
- Pipe the buttercream onto the cupcakes and top with gluten free sprinkles (optional).
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice