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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real-life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}
This is such a special time of year! So many fun gatherings and so much food! Happy get-togethers call for special treats. Today’s recipe for Gingerbread Cupcakes is perfect for any holiday party.
These cupcakes have all of the warm, spicy flavors of gingerbread cookies but in cupcake form! I thought those flavors would pair nicely with a creamy vanilla frosting for an extra special treat.
Knowing that I will be bombarded with so many amazing looking desserts at every event we attend, I always make an effort to bring a treat that my real-food, gluten-free diet allows me to enjoy, while still pleasing the other guests who may not be so particular.
These cupcakes are moist and full of flavor with just enough sweetness to balance the spice. The creamy vanilla frosting is the perfect compliment and it transforms what looks like a regular old muffin into a thing of beauty! Dress the cupcakes up even more with a sprinkle of crystallized ginger or chopped nuts.
This recipe makes use of my Gingerbread Spice Blend, but I will also include the specific spices needed just for these muffins in the recipe below. I love to keep a small jar of sweet and spicy blends like Gingerbread Spice or my other favorite, Chai Spice, in my pantry. They are a fun way to dress up quick breads or muffins, spice up a cup of herbal coffee or tea, change up your mug of hot chocolate, or give a little kick to your smoothies.
Enjoy today’s recipe for Gingerbread Cupcakes and have a wonderful Holiday season!
Coupons and Freebies for Gingerbread Cupcakes with Vanilla Bean Frosting Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
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Gingerbread Cupcakes with Vanilla Bean Frosting :: Paleo, Gluten-Free, Grain-Free, Dairy-Free
These cupcakes have all of the warm, spicy flavors of gingerbread cookies but in cupcake form! These cupcakes are moist and full of flavor with just enough sweetness to balance the spice. The creamy vanilla frosting is the perfect compliment and it transforms what looks like a regular old muffin into a thing of beauty! Dress the cupcakes up even more with a sprinkle of crystallized ginger or chopped nuts.
Ingredients
Cupcakes
- 8 ounces of blanched almond flour (about 2 cups)
- 2 Tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 1/2 teaspoons gingerbread spice blend OR 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg
- 3 eggs
- 1/3 cup blackstrap molasses
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Frosting
- 1 cup of palm shortening (please see note below!)
- 2 Tablespoons arrowroot powder, sifted
- 2 Tablespoons coconut flour, sifted
- 2-4 Tablespoons maple syrup(depending on how sweet you would like it to be)
- seeds from one-half of a vanilla bean
- optional: crystallized ginger or chopped nuts
Instructions
- Preheat the oven to 350 degrees and line your muffin tin with parchment liners.
- Combine all of the dry ingredients (almond flour through nutmeg) in a large bowl.
- In another bowl, add the eggs, molasses, maple syrup, and vanilla. Mix well.
- Add the wet ingredients to the bowl with the dry ingredients and then add the apple cider vinegar. Stir well to combine and make sure no lumps remain.
- Portion the batter out into 10-12 muffin cups.
- Place in the oven and bake for 22-24 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
- Remove from the muffin tin to a wire cooling rack and allow them to fully cool before frosting and decorating.
- To make the frosting, combine all of the ingredients in a large bowl and mix together with a handheld mixer. This may take a minute or two and you will need to scrape the sides of the bowl often.
- When the cupcakes have fully cooled, place the frosting in a plastic bag and snip off a corner or use a piping bag to decorate. Dress them up even more with some crystallized ginger or chopped nuts.
- Enjoy!
Notes
When purchasing palm products, please make sure you do your research on the company to ensure that they are sourcing their products sustainably and ethically. Most palm products on the market come from Indonesia and other regions where habitat and animals are being destroyed. That's why I only purchase palm products from Tropical Traditions. They ONLY source their palm shortening from small farms in South America and it is harvested ethically and sustainably with no damage to wildlife or habitat.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 216mgCarbohydrates: 6gFiber: 3gSugar: 1gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home
Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
If so, then I have the PERFECT resource for you today.
I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.
So, what’s a gal to do?
Master the art of making her own ice cream at home, that’s what!
And create I did and The Splendid Scoop and Other Frozen Treats eBook was born! This is one of my best-selling eBooks because I arm you with everything you need to make your own perfect ice cream (or other frozen treats) at home any time you want.
And I do it all with real food ingredients, no refined sweeteners, not gums, not stabilizers. No junk here.
Oh, and I also have made the recipes allergen-friendly and even adaptable for stricter healing diets (like the AIP).
So, if you are ready to master the art of making your own ice cream at home, this is the perfect book for you. Don’t let another special occasion or hot day in the summer pass you by watching everyone else enjoying cold treats while you sit on the sideline due to your dietary restrictions.
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If you are ready to learn more about The Splendid Scoop and Other Frozen Treats and see how you can download your own copy today, click here (or just click on the image below!).
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