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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 crystalized 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!
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Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it's good to shop around! 🙂
I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
I get all of my vanilla beans and other vanilla goodies from Beanilla. I've tried a ton of brands of vanilla and vanilla beans and Beanilla is by far the best quality I've found! Make sure you check out their Bean Bucks Rewards program so you can save on future orders.
Gingerbread Cupcakes with Vanilla Bean Frosting :: Paleo, Gluten-Free, Grain-Free, Dairy-Free
For the 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
For the frosting:
- 1 cup of palm shortening or coconut/palm shortening
- 2 Tablespoons arrowroot powder, sifted
- 2 Tablespoon coconut flour, sifted
- 2-4 Tablespoons maple syrup (depending on how sweet your would like it to be)
- seeds from one half of a vanilla bean
- optional: crystalized ginger or chopped nuts
- 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 scrap 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 crystalized ginger or chopped nuts.