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.

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