Gluten-Free Gingerbread Cupcakes with Homemade Caramel

Fluffy spiced gingerbread cupcakes with a soft caramel and cream cheese buttercream for the perfect Christmas dessert. These Gluten-Free Gingerbread Cupcakes with Homemade Caramel will be nothing short of a show stopper!

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Ingredients to Make Gluten-Free Gingerbread Cupcakes:

• Bob’s Red Mill Gluten Free 1-1 Baking Flour
• Baking Agents
• Ground Spices
• Unsalted Butter
• Brown Sugar
• Molasses
• Eggs
• Milk
• Vanilla Extract

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What is Bob's Red Mill Gluten Free 1-1 Baking Flour?

Bob's has created such a special 1-to-1 blend of Gluten Free Flours, starches and xanthin gum, for the perfect all purpose flour substitution in baking. And let me tell you, I've put it to the test! It's the perfect gluten free flour substitution in making cookies, cakes, brownies, muffins, pancakes, cupcakes, the list goes on.

However; if you are looking to bake with yeast, such as cinnamon rolls or yeast-risen breads, I recommend their Gluten Free All Purpose Flour.

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Where can I find Bob's Red Mill Gluten Free Flours?

Bob's Red Mill Gluten Free Flours are available at most retail grocery stores! You can find a location nearest to you by clicking here.

I usually purchase their flours at my local Whole Foods Market, but I know they are also available in many CVS Pharmacies, Food Lions, Harris Teeters, Fresh Markets, Walmarts, and Targtes nationwide!

You can also shop online at Amazon by clicking here!

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How to make Homemade Gingerbread Cookies?

Ingredients you'll need:

• 3 ¼ cup All Purpose Flour
• 1 tsp. Baking Soda
• ½ tsp. Fine Sea Salt
• 1 tbsp. Ground Cinnamon
• 1 tbsp. Ground Ginger
• ½ tsp. Ground Nutmeg
• ½ cup Unsalted Butter, softened
• ½ cup Brown Sugar
• ½ cup Molasses
• 1 large Egg
• 1 tsp. Vanilla Extract

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Instructions:

1. In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes.
2. Add the cream cheese and beat one more minute, until smooth.
3. Add the molasses, egg, and vanilla. Mix until well-combined.
4. In a separate bowl, whisk the flour, baking soda, salt, and spices together. Add into the molasses mixture. Mix until all ingredients are well-incorporated.
5. Wrap the cookie dough tightly in plastic wrap. Chill in the fridge for at least 2 hours. (TIP: This is the perfect time to make the soft caramel.)
6. Preheat oven to 350F. Line 2 large baking pans with parchment paper.
7. Roll out the dough on a lightly floured surface to 1/8” thick. Cut out using gingerbread men cookie cutters, cut out the cookies to place on the prepared baking pans.
8. Bake for 8-10 minutes, until set in the center. Be careful not overbake as you want them to be a soft chewy cookie.

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How to make Homemade Soft Caramel?

Ingredients you'll need:

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

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Instructions:

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!

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What frosting to use for Gingerbread Cake?

I recommend either a Vanilla Bean Buttercream or (my favorite!) a Cream Cheese Buttercream!

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How to make homemade Cream Cheese Buttercream?

Ingredients:

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

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Instructions:

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.

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How to store leftover cupcakes?

I recommend storing homemade cupcakes in an airtight container away from sunlight on the countertop at room temperature for up to 1 day, or in the fridge for 3-4 days. You want to keep them store tightly to keep the moisture, and to make sure they don't dry out.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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