• chef janet

Gluten-Free Ginger Cupcakes

These gluten-free ginger cupcakes start with a simple base of a vanilla cake recipe and then adds plenty of fresh ginger. In developing this recipe, I found that the flavor of the ginger would disappear. So with 1 tablespoon of grated fresh ginger the flavor finally came through.

I have provided my favorite vanilla cake recipe. It is super simple and one of my favorite cakes of all time. But if you are in a rush or don't want to bake from scratch, feel free to use your favorite gluten-free vanilla cake box mix. This recipe makes about 1 dozen so if your box mix makes 2 dozen, be sure to double the amount of fresh ginger.

Ginger goes great with lemon so, top these gluten-free ginger cupcakes with a lemony buttercream frosting and they are my idea of a perfect, sophisticated sweet treat. Lemon zest and 2 teaspoons of lemon juice instead of milk in your favorite buttercream frosting, add just the right amount of flavor. Here's my recipe for vanilla buttercream frosting.

If you prefer a cake, this recipe will make an 8" or 9" round, single layer. The recipe doubles very well to make a 2 layer cake.


1 1/4 cups gluten-free flour blend*

1 1/2 tsps baking powder

1/2 tsp xanthan gum

1/4 tsp salt

2 eggs

1 cup sugar

1/2 c oil

1/2 c milk or milk substitute

1 tsp vanilla

1 Tbsp fresh grated ginger

  • Pre-heat the oven to 350 and prepare a muffin tin with paper liners.

  • Place the flour, baking powder, xanthan gum and salt in a large mixing bowl and whisk to combine.

  • Place the eggs, sugar, oil, milk, vanilla and ginger into a mixing bowl. Beat until foamy. Add to the dry ingredients and mix until smooth.

  • Fill the liners about 3/4 full

  • Bake for 18-20 minutes. Cool in the pan for 5 minutes. Transfer the cupcakes to a wire rack to finish cooling.

*Be sure to use a gluten-free flour blend not a "baking blend." My preference for a store-bought blend is King Arthur Flour's Gluten-Free All Purpose Flour.

To mix up your own gluten-free flour blend, combine: 2 cups brown rice flour, 2/3 c potato starch and 1/3 c tapioca starch.


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