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Hey there, holiday lovers!
Are you in the festive spirit yet? I sure am, and what better way to celebrate than with some delicious treats?
Today, I’m excited to share my recipe for gluten-free Christmas cupcakes.
They’re sweet, light, and topped with a little holiday magic!
Even if you’re not gluten-free, these cupcakes are so good, you won’t even miss the gluten.
Let’s get into the holiday baking mood! 🎄🧁
Possible Ingredient Alternatives
For the gluten-free all-purpose flour, almond flour or coconut flour can be used as alternatives, though the texture may change slightly. Adjust liquid content as these flours absorb moisture differently. Cornstarch can be replaced with arrowroot powder or tapioca starch in equal amounts, maintaining the light texture of the cupcakes. For a dairy-free option, softened butter can be substituted with coconut oil or vegan butter alternatives. Use the same amount, but be aware that the flavor profile may change subtly. When using coconut oil, reduce the amount by about 25% due to its higher fat content. These substitutions cater to various dietary needs while preserving the overall structure and taste of the cupcakes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 33-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 30-40 g
- Fat: 170-190 g
- Carbohydrates: 480-520 g
Ingredients
- 3/4 cup milk of your choice (room temp, 180ml)
- 1 teaspoon apple cider vinegar
- 1 1/4 cups gluten-free all-purpose flour (188g)
- 1/4 cup cornstarch (32g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup softened butter (113g)
- 1 cup white sugar (200g)
- 1 large egg (at room temp)
- 2 large egg yolks (at room temp)
- 2 teaspoons vanilla essence
- 1/3 cup unsweetened cocoa (27g)
- 1/2 cup softened butter (113g)
- 3-4 cups confectioners’ sugar (360-480g)
- 1/4 cup heavy cream or milk of choice (60ml)
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla essence
- 1/4 teaspoon almond essence
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 350°F (175°C).
Line a muffin pan with cupcake liners to prepare it for the batter.
This will ensure easy removal of the baked cupcakes and prevent sticking.
Step 2: Create Almond Milk Mixture
In a measuring cup, whisk together almond milk and cider vinegar.
Let this mixture sit for 5 minutes.
This will create a faux buttermilk, which is essential for moist and fluffy cupcakes.
Step 3: Combine Dry Ingredients
In a separate bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt.
Set this mixture aside as it will be added to the batter later in stages.
Step 4: Make the Cupcake Batter
In the bowl of a stand mixer, cream together the butter and sugar until light and creamy.
Add the egg, egg yolks, and vanilla, and beat the mixture for about 2-3 minutes until it becomes light and fluffy.
Begin adding 1/3 of the almond milk mixture alternately with 1/3 of the dry ingredients.
Beat on medium speed after each addition to ensure everything is well combined.
Step 5: Bake the Cupcakes
Scoop the slightly thick batter into the prepared muffin pan, filling each liner evenly.
Bake in the preheated oven for 18-20 minutes.
Test with a toothpick inserted into the center of a cupcake; if it comes out clean, they are done.
Avoid overbaking to keep the cupcakes moist.
Once baked, transfer the cupcakes to a wire rack to cool completely.
Step 6: Prepare the Frosting
While the cupcakes are cooling, prepare the frosting.
In a stand mixer bowl, add cocoa powder.
Mix until any lumps are smoothed out.
Add the butter and mix until the mixture is smooth.
Add the remaining frosting ingredients and mix on low until just incorporated.
Increase the speed to medium and beat until the frosting is light and fluffy.
Step 7: Frost and Serve
Once the cupcakes have cooled completely, spread or pipe the prepared frosting over them.
Decorate as desired and enjoy your delicious gluten-free cupcakes!
