Easy Gluten-Free Peppermint Cupcakes
The holidays are the perfect time to bake something special. These Gluten-Free Peppermint Cupcakes are moist, fluffy, and topped with a festive peppermint buttercream. Whether you’re hosting a party or indulging in a sweet treat at home, these dairy-free cupcakes are a guaranteed crowd-pleaser.
Not only are these chocolate cupcakes with peppermint buttercream delicious, they are topped with a rich but light dairy free peppermint buttercream that is perfectly festive for the holidays. No one will ever know that they are also gluten free and dairy free! The light and fluffy, but moist chocolate cake is paired perfect with a homemade peppermint buttercream that will melt in your mouth. These delicious cupcakes are sure to impress everyone during the holidays, even those who are not gluten free or dairy free.
You can top them with a cut peppermint stick, or soft peppermint puffs to make them the perfect dessert to display at a dessert exchange, party, potluck, or even as gifts.
Why These Gluten Free Peppermint Cupcakes Are Perfect for the Holidays
- A classic peppermint flavor that screams holiday cheer.
- Gluten-free and dairy-free to suit dietary needs.
- Simple ingredients with stunning results.
Ingredients needed to make this Gluten-Free Peppermint Cupcake:
For this Gluten-Free Peppermint Cupcake, you’ll need a variety of pantry staples and festive ingredients to make the cookie base and the delicious peppermint buttercream topping. Here’s what you’ll need:
- Gluten-free all-purpose flour: Your flour blend always makes a difference, use a reliable good quality brand, or make my blend and add the xanthan gum to it when you are making it.
- Baking powder
- Baking soda
- Salt
- Water
- Eggs
- Dairy-free milk: Such as coconut milk
- Sugar
- Dairy-free butter
- Melted Coconut oil: Any neutral oil will work if you don’t want to use coconut
- Vanilla extract
- Cocoa powder
For the peppermint buttercream:
- Vegan butter
- Vegetable shortening
- Powdered sugar
- Dairy-free milk (such as coconut milk)
- Peppermint extract
- Crushed peppermint candy
How to Make Gluten-Free Peppermint Cupcakes
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Preheat the oven to 350 degrees F.
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Boil the water in a sauce pan with 1/2 cup of sugar for about 3 minutes. Remove from heat and allow to cool.
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With your stand mixer on medium speed, blend the remaining cup of sugar with the vegan butter and melted coconut oil.
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Add the dairy free milk and the cooled water/sugar mixture to the mixer.
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Turn the mixer on low speed. Add the eggs, vanilla, sea salt, baking soda, baking powder, cocoa powder, and GF all purpose flour.
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Beat on medium speed for 5 minutes scraping the sides halfway through. The batter should have a pudding like consistency.
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Pour into a cupcake pan lined with cupcake liners. Fill each cupcakes 3/4 full. Bake for 20 minutes, or until a toothpick comes out clean. Allow to completely cool before frosting.
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Dairy Free Peppermint Buttercream
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In a mixer cream butter and shortening.
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Add powdered sugar, peppermint extract, and dairy free milk. Mix for 3 minutes on medium speed and allow it fluff up.
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Add crushed candies and allow them to blend in by mixing for 45 seconds.
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Frost cooled cupcakes
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Tips for Perfect Peppermint Cupcakes
- Always let cupcakes cool completely before frosting.
- For a fun twist, swirl in red food coloring to the frosting for a candy cane effect.
- Store in an airtight container for up to three days.
- Use a high quality gluten free all purpose flour. I recommend my personal flour blend.
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Ingredients
Chocolate Cupcakes
- 2 Cups Gluten Free All Purpose Flour
- 1 tsp. Xanthan Gum
- 2 tsp. Baking Powder
- 2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 Cup Water
- 2 Eggs
- 1 Cup Dairy Free Milk I use Coconut
- 1 1/2 Cups Sugar
- 1/2 Cup Dairy Free Butter
- 2 TBSP. Coconut Oil
- 1 TBSP. Vanilla Extract
- 1 Cup Cocoa Powder
Peppermint Buttercream
- 1/2 Cup Vegan Butter
- 1/2 Cup Vegetable Shortening
- 2 1/2 Cups Powdered Sugar
- 4 tsp. Dairy Free Milk I use Coconut
- 1 tsp. Peppermint Extract
- 3 TBSP. Crushed Peppermint Candy
Instructions
Chocolate Cupcakes
- Preheat the oven to 350 degrees F.
- Boil the water in a sauce pan with 1/2 cup of sugar for about 3 minutes. Remove from heat and allow to cool.
- With your stand mixer on medium speed, blend the remaining cup of sugar with the vegan butter and melted coconut oil.
- Add the dairy free milk and the cooled water/sugar mixture to the mixer.
- Turn the mixer on low speed. Add the eggs, vanilla, sea salt, baking soda, baking powder, xanthan gum, cocoa powder, and GF all purpose flour.
- Beat on medium speed for 5 minutes scraping the sides halfway through. The batter should have a pudding like consistency.
- Pour into a cupcake pan lined with cupcake liners. Fill each cupcakes 3/4 full. Bake for 20 minutes, or until a toothpick comes out clean. Allow to completely cool before frosting.
Dairy Free Peppermint Buttercream
- In a mixer cream butter and shortening.
- Add powdered sugar, peppermint extract, and dairy free milk. Mix for 3 minutes on medium speed and allow it fluff up.
- Add crushed candies and allow them to blend in by mixing for 45 seconds.
- Frost cooled cupcakes.
Notes
Nutrition
Need more holiday recipes that you will love? I’ve got you covered…
This recipe was originally posted in December 2017. It was updated and reposted in December 2024.
thiese cupcakes sounds delicious and i am a big fan of cupcakes and red bird peppermint candy too hope i win some,and thanks for the chance
Hi Jeff! Thanks for entering. Good luck!
Such beautiful cupcakes – perfect for my office potluck next week – I love how they work for people with most allergies!
Hi Karen,
Thank you! Everyone will love them at the potluck!
I Loooove me some red bird peppermint puffs.
Me too!
They look beautiful and delicious ?!
Thank you Brandy!
perfect for anything! i love them 🙂
Am I missing the eggs in the recipe above it does not seem to have egg in this recipe however in the instructions to prepare the eggs are added into mixer ……
Thank you for pointing this out. When I merged my website a few months back some of the changes I made did not save. It’s fixed now. The recipe calls for 2 eggs.