Fluffy Gingerbread Cupcakes (Gluten-Free)

Fluffy Gingerbread Cupcakes (Gluten-Free)

Soft, warmly spiced gingerbread cupcakes topped with silky cinnamon Swiss meringue buttercream and a drizzle of homemade salted caramel. A cozy bake you have to make at least once during the holiday season.

Prep: 25 min Bake: 15–18 min Makes: 12 cupcakes

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These gingerbread cupcakes are perfectly fluffy, warmly spiced, and so soft they practically melt. They pair beautifully with cinnamon Swiss meringue buttercream — light, silky, not overly sweet — and a drizzle of salted caramel to finish. They work perfectly with gluten-free 1:1 flour and stay moist for days.

• GF 1:1 Flour: My go-to blend that keeps cupcakes light, tender, and never gritty.
• Cupcake Scooper: Ensures perfectly even cupcakes every time.
• Unbleached Liners: Prevent sticking and help gluten-free cupcakes release cleanly.

Pro tip: Make sure to cool completely — Swiss meringue buttercream will melt on warm cupcakes.

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Ingredients

Gingerbread Cupcakes

• 1 1/2 cups + 2 tbsp (210 g) gluten-free 1:1 flour
• 1/2 tsp (3 g) baking soda
• 1/2 tsp (2 g) baking powder
• 2 tsp (4 g) ground ginger
• 1 tsp (2 g) ground cinnamon
• 1/2 tsp (1 g) ground nutmeg
• 1/4 tsp (0.5 g) allspice
• 1/4 tsp (1 g) salt
• 1/3 cup (105 g) molasses
• 1/2 cup (120 g) buttermilk
• 1/2 cup (110 g) packed brown sugar
• 1/2 cup (113 g) unsalted butter, room temperature
• 2 large eggs (100 g without shells)
• 1 tsp (4 g) vanilla extract

Make the Salted Caramel

1. In a medium saucepan, heat sugar on medium-high heat and occasionally stir with a spatula. It will get lumpy before melting. Don’t stir too much, just enough to keep it evenly cooking and not burning.
2. Once the sugar melts completely, immediately remove the pan from heat and stir in the butter until melted together.
3. Pour in the heavy whipping cream and sea salt and stir until everything is combined. Place back on the stove and stir for about 30 seconds. Remove from heat and allow to cool.

Cinnamon Swiss Meringue Buttercream

• 5 large egg whites (150 g), room temperature
• 1 1/2 cups (300 g) granulated sugar
• Pinch of kosher salt
• 2 cups (452 g) unsalted butter, room temperature
• 1 tsp (4 g) vanilla extract
• 2 tsp (4 g) ground cinnamon

Directions

Make the Cupcakes

1. Preheat oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and allspice.
3. In a measuring glass, mix the molasses and buttermilk.
4. In a stand mixer, cream the butter and brown sugar on medium speed until light and fluffy, 2–3 minutes.
5. Add eggs one at a time, then mix in the vanilla.
6. Add half the dry ingredients, then the molasses-buttermilk mixture, then the remaining dry ingredients. Mix just until combined.
7. Divide batter evenly into the liners, filling each about 3/4 full.
8. Bake for 15–18 minutes or until a toothpick comes out clean. Cool completely.

Make the Salted Caramel

1. Heat sugar in a saucepan over medium-high heat, stirring occasionally until fully melted.
2. Remove from heat and whisk in the butter until smooth.
3. Slowly pour in the heavy cream and salt, whisking until combined.
4. Return to heat for 30 seconds, then remove and allow to cool.

Make the Cinnamon Swiss Meringue Buttercream

1. Add egg whites, sugar, and salt to a heat-safe bowl and whisk briefly.
2. Place the bowl over simmering water (don’t let it touch the water). Whisk occasionally until mixture reaches 160°F or is no longer gritty.
3. Transfer to a stand mixer and whip until glossy peaks form and the bowl is cool to the touch.
4. Switch to a paddle attachment and add the butter a tablespoon at a time.
5. Mix until smooth and silky, then add vanilla and cinnamon.

Assemble the Cupcakes

1. Once the cupcakes are fully cooled, prepare a piping bag fitted with a large round or star tip. Fill with the cinnamon Swiss meringue buttercream.
2. Pipe a tall swirl of buttercream onto each cupcake.
3. Drizzle salted caramel over the tops.
4. Optional: Finish with a small dusting of cinnamon or a festive gingerbread man.

Storage & Shelf Life: Store cupcakes in an airtight container at room temperature for 24 hours or refrigerate up to 4 days. Buttercream can be refrigerated for 1 week or frozen up to 2 months.