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A gluten free gingerbread cupcake iced with cream cheese frosting and topped with a sugared cranberry.
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5 from 1 vote

Gluten Free GIngerbread Cupcakes

A healthier holiday treat, these gluten free gingerbread cupcakes are made with whole grain oat and almond flours, and lightly sweetened with honey. The cream cheese icing is a must with these!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 253kcal


  • 6 tablespoons pumpkin puree
  • 1/4 cup honey
  • 3 tablespoons strong coffee
  • 1 1/2 tablespoons blackstrap molasses
  • 1 1/2 tablespoons coconut oil melted
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg freshly grated, if possible
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup almond flour
  • 6 tablespoons oat flour
  • 2 tablespoons arrowroot

Cream Cheese Frosting

  • 1 8-ounce cream cheese
  • 1/4 cup honey light colored


  • Add ingredients through salt to a mixing bowl, and stir well to combine.
  • In the same boil, add almond flour, oat flour, and arrowroot, and fold in until just mixed.
  • Line a muffin pan with cupcake papers. Divide the batter between 6 cupcakes.
  • In the Sharp Superheated Steam Countertop Oven, set to Bake/Reheat at 350 degrees for 16 minutes.
  • In a conventional oven, preheat to 350 degrees, and then bake for 20-23 minutes.
  • To make frosting, soften cream cheese to room temperature, and then use a hand mixer to beat in the honey. Do not beat too long or the cream cheese will over soften. If the frosting gets too soft, refrigerate it for a few hours before icing the cupcakes.
  • Ice the cupcakes, and decorate as desired.



Calories: 253kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 150mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2375IU | Vitamin C: 0.7mg | Calcium: 74mg | Iron: 1.4mg