Sweet and Spicy Gingerbread Cupcake Recipe

If you like making gingerbread this time of year, you’re going to love my latest recipe: gingerbread cupcakes! Featuring ginger, cinnamon, cloves, cardamom, and nutmeg, it contains all the spices of traditional gingerbread but with a delicious, spice-filled frosting that kicks it up a notch. This gingerbread cupcake recipe is sure to be the hit of your holiday party.

And just in case you were wondering, the ingredients in these gingerbread cupcakes offer some amazing health benefits. In fact, ginger has long been used for numerous ailments, including colds, nausea, arthritis, migraines, and hypertension. [1] One study even found that ginger helped reduce fasting blood sugar in people with diabetes. [2]

Likewise, cloves have been shown to aid in both pain management and fighting upper respiratory infections, while cinnamon is known for its ability to support healthy blood sugar levels and can even help fight bacterial and fungal infections. [3, 4, 5, 6] 

So, as you can see, you’ll be able to serve these cupcakes with the confidence that you’re offering a delicious dessert full of health-promoting spices. Now, let’s dig in!

Gingerbread Cupcake Recipe

Time: 25 minutes

Makes: 12 cupcakes 

Ingredients

Cupcakes:

1½ cup Bob’s Red Mill gluten-free 1:1 baking flour

½ teaspoon baking powder

½ teaspoon baking soda

¾ cup coconut sugar

¼ teaspoon ginger

¼ teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon cardamom

¼ teaspoon nutmeg

Pinch of salt

½ cup nut milk

1½ teaspoon vanilla flavoring

½ cup molasses (not blackstrap) or maple syrup

2 eggs (2 flax or chia eggs work, too)

Frosting:

1 cup coconut butter

½ cup maple syrup

¼ teaspoon ginger

¼ teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon cardamom

¼ teaspoon nutmeg

¼ cup coconut oil

1 teaspoon vanilla flavoring

Directions

1. Preheat the oven to 350 degrees F.

2. Line a muffin pan and set aside.

3. In a large mixing bowl, combine the dry cupcake ingredients and mix.

4. In a medium-sized bowl, combine the remaining ingredients and mix. 

5. Add the wet ingredients into the dry ingredients and whisk until incorporated.

6. Gently distribute the mix into the lined muffin pan and bake for 16-18 minutes minutes, checking for doneness at 16 minutes.

7. Remove from the oven, then add the frosting ingredients to a food processor, mixing until smooth.

8. Add the frosting to a piping bag and decorate the cupcakes. Serve and enjoy!

Gingerbread Cupcake

Print Recipe Pin Recipe

Total Time 25 mins

Servings 12 cupcakes

Ingredients

  

Cupcakes

• 1 1/2 cup Bob’s Red Mill gluten-free 1:1 baking flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup coconut sugar
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp cardamom
• 1/4 tsp nutmeg
• Pinch of salt
• 1/2 cup nut milk
• 1 1/2 tsp vanilla flavoring
• 1/2 cup molasses (not blackstrap) or maple syrup
• 2 eggs (2 flax or chia eggs work, too)

Frosting

• 1 cup coconut butter
• 1/2 cup maple syrup
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 cup coconut oil
• 1 tsp vanilla flavoring

Instructions

 

• Preheat the oven to 350 degrees F.
• Line a muffin pan and set aside.
• In a large mixing bowl, combine the dry cupcake ingredients and mix.
• In a medium-sized bowl, combine the remaining ingredients and mix. 
• Add the wet ingredients into the dry ingredients and whisk until incorporated.
• Gently distribute the mix into the lined muffin pan and bake for 16-18 minutes minutes, checking for doneness at 16 minutes.
• Remove from the oven, then add the frosting ingredients to a food processor, mixing until smooth.
• Add the frosting to a piping bag and decorate the cupcakes. Serve and enjoy!