January 24, 2018

Gingerbread Cupcakes

2014-11-30 20.38.40

For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up of the different dishes that make up our spread.  This year, Robert and I are hosting the Feast at our home, so mine is the turkey to prepare (I always use Alton Brown’s Brined Turkey recipe), along with gluten-free gravy and the stuffing (see my recipe I shared here a couple of weeks ago).   My daughter, Kassia and her mother-in-law Mary Ann are divvy-ing up the sides and salads!  And we each are making a dessert…these spicy-sweet Gingerbread Mini-Cupcakes are my contribution.  Oh, they are so darling!  And just the perfect mouthful (and I mean FULL).  <Of course you certainly could make these in a standard cupcake size, too!>

For those of you who are just beginning to follow the path of gluten-free baking, try this recipe.  When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used ** 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour).  Note that these cupcakes are dairy-free if you prepare them with coconut oil…and of course no whipped cream!

This is a quick recipe to pull together…and the mini-cupcakes only take 10-12 minutes to bake.  We will have ours with Spiced Whipped Cream (see the recipe  here).  But they are equally yummy with a cream cheese frosting or a simple buttercream frosting, too.  Enjoy!

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Mini Gingerbread Cupcakes

1+1/4 cup gluten-free all purpose flour blend **(see above)
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 tablespoons butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water


  • set out the butter (or coconut oil) and egg to come to room temperature
  • fill muffin/cupcake tins with liners (mini = 30; regular = 12)
  • preheat oven to 350
  • mix flour(s) and spices together in a small bowl
  • with mixer, cream together butter (or coconut oil) and sugar
  • add egg, then molasses; beating ‘til nice and creamy
  • microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside to cool slightly
  • add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
  • continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
  • fill lined cupcake tins about 3/4 full with batter
  • bake minis for 10-12 minutes (regular-sized for 20 minutes), or ‘til firm to the touch and slightly browned
  • take pan from oven and immediately remove cupcakes to a cooling rack
  • once completely cool, frost as desired

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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About coleen hayden

Coleen Hayden – Director of Women's Ministry - Prayer Ministry Leader - Blog Contributor
Coleen and her husband Robert have been married for 19 years and currently live in the Capital District area of New York State. They have one beautiful daughter, Kassia, who is married to Matt, and 4 delightful grandchildren Elijah, Kaylie Joy, Levi, and Rebekah. She enjoys sewing, cooking, and playing the piano.