Gluten Free Gingerbread Cupcakes with DYI Brown Rice Flour Mix with Cinnamon Buttercream

These gluten free gingerbread cupcakes are so perfect for holidays. They are light, fluffy and delicious! It is quick and easy to make!

Gluten Free Gingerbread Cupcakes with Brown Rice Flour Mix

Adopted from Eat with Clarity

Wet Ingredients

• 2/3 cup melted butter (lightly cool down)

• 1/2 cup brown sugar

• 4 tablespoons white sugar

• 1/2 cup molasses

• 2 eggs (room temperature)

• 1/2 cup milk (room temperature)

• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups DYI gluten free brown rice flour mix

• 2 teaspoons baking powder

• 2 teaspoon ground cinnamon

• 1 ½ teaspoon ginger

• ½ teaspoon nutmeg

• ½ teaspoon cloves

• ½ teaspoon salt

• 1 teaspoon xanthan gum from Judee's From Scratch

Steps

1. Preheat the oven to 325°F. Line a muffin tin with 12 liners and set aside.

2. In a large mixing bowl, whisk together wet ingredients until smooth.

3. Add the dry ingredients to the wet mixture until incorporated.

4. Scoop the batter into the prepared tray.

5. Bake for 14-18 minutes or until a toothpick comes out clean.

6. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Cinnamon Buttercream

Use your favorite buttercream + add 1/2 to 1 tablespoon of ground cinnamon

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour.

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