Gluten Free Gingerbread Cupcakes

These gluten free gingerbread cupcakes are a dream, truly. Lily’s sweets was so kind to send me their holiday chocolate bundle to try, and I knew I wanted to use the gingerbread chocolate bar ASAP! I melted the chocolate and added it to the cream cheese for a delicious cinnamon frosting topped on perfectly moist little cupcakes. I found mini gingerbread men at Target and added them as well, but that’s totally optional! I really love the way these turned out. The flavors and the texture are perfection to me - even if they did sink a bit in the middle you won’t even notice after you add the frosting on top. Basically what I’m saying is don’t sleep on these, they are pretty incredible!

I used cassava flour to make these, and I have not tried any other flours or substitutes so I am not sure how they would turn out with different options! The cassava flour makes them super moist and delicious.

Yield: 7

Author: Leslie Bobo, RDN

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Gluten Free Gingerbread Cupcakes

These gluten free cupcakes are made with cassava flour so they are perfectly moist! Topped with a gingerbread cream cheese frosting - you can't beat this holiday treat!

Ingredients

Cupcakes

• 2 eggs
• 1/3 cup coconut oil, melted and cooled
• 1/2 cup coconut sugar
• 1/4 cup syrup 
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves 
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 cup cassava flour 
• 1/4 tsp. pink Himalayan sea salt
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder 

Icing

• 1 tsp. coconut oil 
• 1/2 bar Lily's Gingerbread Milk Chocolate Bar
• 8 oz cream cheese
• 3 tbsp. powdered sugar

Instructions

1. Preheat oven to 350°F.
2. Add eggs, coconut oil, coconut sugar, and syrup to a large bowl. Use a hand mixer to mix it all together for ~1 minute.
3. Add in the ginger, cloves, cinnamon, nutmeg, cassava flour, sea salt, baking soda, and baking powder. Use a rubber spatula to gently stir it all together.
4. Transfer to a muffin pan that is lined with cupcake paper liners (makes 7).
5. Bake for 15 minutes. Set aside to cool.
6. In a small sauce pan, heat up the coconut oil and 1/2 of the gingerbread chocolate bar over low heat. Stir it continuously so it does not burn. 
7. Let the chocolate cool and then transfer it to a large mixing bowl. Add in the cream cheese and the powdered sugar, and mix with a hand mixer until it is whipped together very well. Use a spoon to spread it on top of each cupcake, make sure they are completely cooled before doing so! Add a mini gingerbread man if you want :) 

Notes:

I used cassava flour to make these, and I have not tried any other flours or substitutes so I am not sure how they would turn out with different options!

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