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Gluten Free Gingerbread Cupcakes

Gluten Free Stories
These low FODMAP & gluten-free gingerbread cupcakes are tender and soft, perfectly sweetened, spiced and super delicious.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine Baking, Gluten-Free, Lactose-Free, Low FODMAP
Servings 12 cupcakes


  • 120 g unsalted butter softened to room temperature (1/2 cup)
  • 80 g brown sugar (light or dark)
  • 1 egg room temperature
  • 150 ml full-fat lactose-free milk (2/3 cup)
  • 40 g Molasses Syrup ( 2 Tablespoons ) *check FODMAP tips above
  • 1 tsp pure vanilla extract
  • 180 g gluten-free flour ( 1 and 2/3 cups)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • pinch of salt

For the orange cream cheese frosting

  • 110 g lactose-free cream cheese (at room temperature)
  • 60 g unsalted butter (at room temperature)
  • 100 g powdered sugar
  • zest of 1 orange
  • 1/2 tsp pure vanilla extract

For decoration

  • gluten-free gingerbread men cookies (optional)
  • orange zest (optional)


  • Using an electric mixer beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the lactose-free milk, molasses, and vanilla on medium speed.
  • In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until combined.
  • Fill cupcake liners 2/3 of the way full, no more. Bake for about 20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the cupcakes to cool completely before frosting.

Orange Cream Cheese Frosting

  • Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed.
  • Beat in the vanilla extract and the orange zest. With the mixer running on low speed, slowly add in the powdered sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  • Once the cupcakes are baked and cooled start decorating the cupcakes.
  • If you wanna decorate them with gingerbread men cookies, check this recipe for low FODMAP gingerbread men cookies.
  • Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3 days and allow to come to room temperature before serving.
  • Enjoy!
Keyword Gluten Free Gingerbread Cupcakes, Low FODMAP gingerbread cupcakes