Gluten-Free Gingerbread Cupcakes with Homemade Caramel

Fluffy spiced gingerbread cupcakes with a soft caramel and cream cheese buttercream for the perfect Christmas dessert!


Servings: 14-16

For the Gingerbread Cupcakes:

  • 1 ½ cups Bob’s Red Mill Gluten Free 1-1 Baking Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Ground Ginger
  • ¼ tsp. Ground Nutmeg
  • ¼ tsp. Salt
  • ½ cup Butter, softened
  • ½ cup Brown Sugar, packed
  • 2 large Eggs
  • ½ cup Molasses
  • ½ cup Milk, room temperature
  • 1 tsp. Vanilla Extract

For the Cream Cheese Buttercream:

  • 10 tbsp. Butter, room temperature
  • 8 oz Cream Cheese, room temperature
  • 3 cups Powdered Sugar

For the Homemade Soft Caramel:

  • 1 cup Granulated Cane Sugar
  • 4 tbsp. Salted Butter
  • ¾ cup Heavy Cream


For the Gingerbread Cupcakes:

  1. Preheat oven to 350F. Line 1-2 cupcake pans with liners (recipe will make appx. 14-16 cupcakes).
  2. In a large bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Mix well. Set aside.
  3. In the bowl of a stand mixer, add the softened butter and brown sugar. Cream on HIGH for 2 minutes.
  4. Add the eggs and beat another 2 minutes.
  5. While mixing on LOW, gradually add in the milk and molasses. Stir in vanilla.
  6. Add the flour mixture into the molasses mixture. Mix just until combined. Be careful not to overmix the batter!
  7. Fill the cupcake liners 3/4th full of batter.
  8. Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before cooling completely on a baking rack.

For the Cream Cheese Buttercream:

  1. In the bowl of a stand mixer, combine the softened butter and cream cheese. Beat for 2 minutes, until smooth.
  2. Gradually add the powdered sugar 1 cup at a time, mixing on Medium Low speed. Once smooth, increase speed to HIGH for 4-5 minutes.
  3. The frosting should be thick and fluffy. Adjust texture by adding powdered sugar if too wet, or heavy cream if too thick. Transfer to a piping bag to top the cupcakes.

For the Homemade Caramel:

  1. Add the sugar into a saucepan over medium heat. Cook for 6-8 minutes, stirring consistently, until the sugar has completely melted and turned golden.
  2. Remove from heat before adding in the butter. Stir until the butter has melted in the sugar.
  3. Bring back over medium heat. While whisking, slowly pour in the heavy cream.
  4. Cook for another 3-5 minutes, stirring occasionally. Let cool to room temperature before adding to frosting (or the frosting will melt). Enjoy!