Gingerbread Cupcakes

Gingerbread Cupcakes

Grain-Free Gingerbread Cupcakes

Grain-Free, Gluten-Free, Nut-Free

Print Recipe

Craving a cozy comfort food with a seasonal twist? These moist, fluffy gingerbread cupcakes are your answer! Made with simple, wholesome ingredients, including our single-ingredient Otto's Naturals - Cassava Flour, they're loaded with warming spices and ginger zing, perfect for satisfying your sweet tooth or impressing any party crowd. Rum-flavored buttercream gives them that adult edge, but feel free to leave it out for the little ones to enjoy too!

Yield: 12 cupcakes

Ingredients

  • ¾ cup butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¾ teaspoon sea salt
  • 2 cups Otto’s Naturals Cassava Flour, fluffed with a whisk before measuring (approx. 269 grams)
  • 1 ½ teaspoons Otto’s Naturals Grain-Free Baking Powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • ¼ cup molasses
  • 1 cup + 3 Tablespoons yogurt

Frosting:

  • 1 cup butter, softened
  • 1 ¼ cups powdered sugar
  • 1 teaspoon rum extract
  • 1 teaspoon nutmeg
  • Pinch of sea salt 

Instructions

  1. Preheat the oven to 375°F. Line 12 standard muffin cups with cupcake liners.
  2. In a large mixing bowl, beat together the butter, sugar, and vanilla extract until smooth and creamy.
  3. Add the eggs, sea salt, cassava flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, molasses, and yogurt. Stir until the batter is smooth and thick.
  4. Divide the batter into 12 cupcake liners. The cupcakes will be heaping.
  5. Bake for 25-30 minutes. The cupcakes should be browned and bounce back when pressed gently. A toothpick inserted into the center of one of the cupcakes should come out clean.
  6. Let the cupcakes cool in the pan for 10 minutes before moving them to a cooling rack to cool completely.
  7. To make the frosting: Beat the softened butter until it is smooth and fluffy. Beat in the rum extract, nutmeg, and a pinch of salt. Slowly add in the powdered sugar and beat the frosting until it is smooth.
  8. Frost the cupcakes and enjoy!

How to store your leftover cupcakes:

We recommend storing these homemade cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for 3-4 days. However, storing at room temperature works best for cupcakes with buttercream frosting. Cupcakes with whipped cream or coconut cream frosting should be refrigerated immediately.

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