Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting {GF, Vegan, Paleo}
Gingerbread is definitely one of my favorite holiday flavors hands down! If you also love gingerbread anything, then you need these cupcakes in your life! They are so soft and fluffy with the perfect amount of warming spices and flavor. The cinnamon cream cheese frosting is also a match made in heaven and you wouldn’t believe it’s dairy and refined sugar free. These gingerbread cupcakes with cinnamon cream cheese frosting are the perfect dessert to share at any holiday party or get together!
What you will need
All-Purpose Flour – I love using the paleo one by Bob’s Red Mill!
Coconut Sugar – I love using coconut sugar in my recipes because it is not heavily processed and tastes like brown sugar. It also has a higher mineral content that refined sugars do.
Molasses – I love using pure blackstrap molasses in this recipe to give the cupcakes a strong gingerbread flavor.
Apple Sauce – Adding apple sauce to your baked goods makes them so moist! I also love using apple butter which adds more sweetness to the cupcakes.
Nut Milk – I use either almond or coconut milk!
Egg Substitute – One that I find works very well is the egg replacer by Bob’s Red Mill.
Avocado Oil – You can also use melted coconut oil or butter.
Baking Soda – This makes the cupcakes rise while baking.
Baking Powder – This makes the cupcakes more light and fluffy.
Spices – In this recipe we will use a combination of ginger, cinnamon, and clove.
Vegan Butter – You can also use grass fed butter or ghee.
Dairy Free Cream Cheese – My favorite dairy free cream cheese is by the brand Kite Hill. You can also use a dairy based cream cheese if you can handle dairy ok.
Powdered Monk Fruit – This is a great low sugar alternative to regular powdered sugar and works really well in frosting. You can of course substitute this with regular powdered sugar if you prefer.
How to make the gingerbread cupcakes with cinnamon cream cheese frosting
First, In a bowl, whisk together the all purpose flour, coconut sugar, baking soda, baking powder, ginger, cinnamon, and clove. In a separate bowl, mix together the nut milk, apple sauce or apple butter, eggs or egg alternative, molasses, oil, and vanilla extract.
Then combine the wet and dry ingredients and the pour about 1/4 cup batter into 12 muffin cups. Bake them for 20 minutes at 350 degrees. When they are done baking, set them aside to cool down completely before frosting them.
Make your frosting by adding the cream cheese and butter to a mixing bowl. Use a hand mixer to beat the cream cheese and butter together for about 1 minute. Add in the vanilla extract, cinnamon, and powdered monk fruit or sugar and beat again. (Add the powdered sugar in a 1/2 cup at a time to prevent it from going everywhere).
Next, add the cream cheese frosting to a piping bag and pipe it onto the cupcakes.(You can also just spread it on with a knife if you don’t have a frosting piping set.) You can decorate the cupcakes with some frosted cranberries, fresh rosemary, and little gingerbread men if you’d like! I think they look so adorable that way! Store them in an air tight container in the fridge.
Other recipes you will enjoy
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting(gf, vegan, paleo)
Equipment
- 12 Muffin cups
- Mixing bowl
- hand mixer
- Piping bag(optional)
Ingredients
For the cupcakes
- 2 cups Gf/paleo all-purpose flour
- 1 cup coconut sugar
- 1/2 cup apple butter or apple sauce
- 1/3 cup molasses
- 1 cup nut milk
- 2 eggs or vegan egg alternative
- 2 tbsp melted coconut oil or avocado oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground clove
- 1 tsp vanilla extract
For the cinnamon cream cheese frosting
- 8 oz dairy free cream cheese
- 1/2 cup vegan butter
- 2 cups powdered monk fruit (or sugar)
- 1 tsp cinnamon
Instructions
- In a bowl, whisk together the all purpose flour, coconut sugar, baking soda, baking powder, ginger, cinnamon, and clove.
- In a separate bowl, mix together the nut milk, apple sauce or apple butter, eggs or egg alternative, molasses, oil, and vanilla extract.
- Combine the wet and dry ingredients and the pour about 1/4 cup batter into 12 muffin cups.
- Bake them for 20 minutes at 350 degrees. When they are done baking, set them aside to cool down completely.
- Make your frosting by adding the cream cheese and butter to a mixing bowl. Use a hand mixer to beat the cream cheese and butter together for about 1 minute.
- Add in the vanilla extract, cinnamon, and powdered monk fruit or sugar and beat again. (Add the powdered sugar in a 1/2 cup at a time).
- Add the cream cheese frosting to a piping bag and pipe it onto the cupcakes.(You can also just spread it on with a knife if you don't have a frosting piping set.
- You can decorate the cupcakes with some frosted cranberries, fresh rosemary, and little gingerbread men if you'd like! Store them in an air tight container in the fridge.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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