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Save your holiday calorie intake this year with these gluten free peppermint cupcakes!
My kids love gluten free christmas desserts! This year, we made peppermint cupcakes. They were so easy to make and my kids loved them! I’ll include the recipe below, but I wanted to write about our experience making them in first person.
My kids and I love baking Christmas desserts together. It’s the only time of the year that we can be very creative and let our creative juices flow! This year, we wanted to try making peppermint cupcakes. We considered a lot of different recipes before we found one that we liked.
Eventually, we came up with our own recipe. We used almond extract and we substituted gluten free baking powder for regular baking powder. We also used peppermint extract in place of vanilla. Finally, we used wheat-free flour in place of all-purpose flour.
The end result was delicious! The peppermint flavor was very strong and it permeated through the cupcakes. My kids loved them! They said they were really good and they didn’t even know they were gluten free!
We’re definitely going to make these again! They’re a great gluten free Christmas dessert option. If you want to make them yourself, the recipe is below. Enjoy!
Peppermint Cupcakes Recipe:
Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 12-cup muffin pan. In a large bowl, mix the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs gradually, one at a time, then beat in the peppermint extract. Add the flour, baking soda, baking powder, and salt and mix well.
Spoon the batter into the prepared muffin cups. Bake for 20 to 25 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Yield: 12 cupcakes
Do gluten-free desserts have to be boring?
Absolutely not! There are tons of gluten-free Christmas desserts out there that are totally delicious and amazing. Whether you’re looking for something nostalgic or something new and exciting, there’s sure to be something on this list that tickles your taste buds.
Do gluten-free desserts have to be expensive?
No, definitely not! There are a lot of great gluten-free desserts on this list that are relatively affordable. Whether you’re on a budget or just want to try something new, there’s a dessert on this list that’s perfect for you.
Do gluten-free desserts have to be difficult to make?
Not necessarily! Many of the gluten-free Christmas desserts on this list are pretty simple to make, and even those that are a bit more complicated can be handled with a bit of finesse. Whether you’re a complete novice or an experienced cook, there’s a dessert on this list that’s perfect for you.
Do gluten-free desserts have to be unhealthy?
Definitely not! Many of the gluten-free desserts on this list are rich and decadent, but they’re also incredibly healthy. Whether you’re looking for something to satisfy your sweet tooth or to make a healthy breakfast option, there’s a dessert on this list that’s perfect for you.
Gluten Free Christmas Desserts: Peppermint Cupcakes
Are you celebrating Christmas without gluten? Don’t worry! These peppermint cupcakes are the perfect solution! These delicious little treats are gluten free, sugar free, and vegan!
Ingredients
- 1 1/4 cups all-purpose gluten-free flour
- 1 3/4 teaspoons gluten-free baking powder
- crushed candy canes for decoration
- 1/4 cup dairy-free butter , room temperature
- 1/2 cup dairy-free milk
- tablespoons dairy-free milk
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup oil
- 1/4 cup palm shortening, room temperature
- 2 teaspoons peppermint extract
- 1 teaspoon peppermint extract
- 2 cups powdered sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Line a 12-serving cupcake pan with paper liners; set aside.
- In a large mixing bowl, beat sugar and eggs with an electric mixer at medium speed for 1 minute. Add flour, salt, baking powder, oil, dairy-free milk and peppermint extract. Continue to beat at medium speed for 1 more minute.
- Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 23-25 minutes until a toothpick comes out clean. Cool completely before frosting.
- For the frosting – In a medium mixing bowl, beat dairy-free butter and palm shortening with an electric mixer until creamy. Add peppermint extract and mix until combined. Beat in 1 cup of powdered sugar at a time, alternating with 1 tablespoon of dairy-free milk. Add more or less dairy-free milk for desired consistency. Pipe frosting onto each cupcake. Sprinkle with crushed candy cane pieces.
- Store in an airtight container at room temperature.
