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Gluten-Free Chocolate Gingerbread Cupcakes

Gluten-Free Chocolate Gingerbread Cupcakes

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Course: desserts
Cuisine: Americana
Keyword: chocolate gingerbread, gingerbread cupcakes, gluten-free cupcakes, gluten-free gingerbread, holiday cupcakes, holiday desserts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Author: Ginger Hultin



  • 24 cranberries raw
  • 3/4 cup sugar, divided
  • ½ cup water

For the Cupcakes

  • 1 ¾ cups gluten-free flour (I used Bob’s Red Mill)
  • 1 Tablespoon unsweetened cocoa powder
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 2 teaspoons freshly ground ginger
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup molasses
  • ½ cup sugar
  • ½ cup vegetable oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup water


  • 1 stick butter, softened
  • 1 ½ cups confectioner’s sugar
  • 1/4 cup water (more as needed for consistency)


  • Bring 1/2 cup sugar, 1/2 cup of water, and cranberries to a simmer. Remove from heat and transfer to a bowl to cool for 1 hour. Place on a piece of parchment paper and sprinkle with additional 1/4 cup of sugar until coated. Allow to dry.
  • Preheat oven to 350F and line muffin tins. Combine flour, cocoa powder, allspice, cloves, salt, and baking soda in a medium bowl. Whisk together molasses, sugar, vegetable oil, egg and vanilla in a large bowl. Alternate whisking the flour mixture and water until just combined. Divide batter evenly between muffin cups. Bake for 25-30 minutes (until toothpick inserted comes out clean). Let cool for 5 minutes before transferring to a wire rack.
  • Whip butter, sugar, and water together in the base of a standard mixer until the consistency is smooth and thick. Place in the refrigerator for 10-20 minutes to firm slightly.  Top each cupcake once cooled. Decorate with rosemary and cranberries (optional).