Grain-Free Gingerbread Cupcakes
Grain-Free, Gluten-Free, Nut-Free
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
- Preheat the oven to 375°F. Line 12 standard muffin cups with cupcake liners.
- In a large mixing bowl, beat together the butter, sugar, and vanilla extract until smooth and creamy.
- 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.
- Divide the batter into 12 cupcake liners. The cupcakes will be heaping.
- 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.
- Let the cupcakes cool in the pan for 10 minutes before moving them to a cooling rack to cool completely.
- 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.
- 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.