Gingerbread Cupcakes with Cream Cheese Frosting
Sweet and full of warming spices with a tender crumb, these delicious cupcakes don’t require frosting but a tangy cream cheese cap makes a nice addition.
Servings 12
Calories 221kcal
Ingredients
Cupcakes
- 5 tablespoons unsalted butter softened, or butter flavored coconut oil for dairy-free
- 2/3 cup allulose granulated
- 1/4 teaspoon stevia glycerite
- 3 tablespoons molasses or molasses extract
- 2 eggs
- 1/4 cup cream or coconut cream for dairy-free
- 3/4 cup almond flour
- 1/4 cup lupin flour
- 1 tablespoon psyllium husk powder
- 1 tablespoon coconut flour
- 1/2 teaspoon xanthan gum
- 1 tablespoon cocoa powder
- 1 tablespoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda
Frosting
- 8 ounces cream cheese softened, or Kite Hill cream cheese for dairy-free
- 4 tablespoons heavy cream or coconut cream for dairy-free
- 1 1/2 teaspoons stevia glycerite or other sweetener, to taste
- 1/4 teaspoon lemon extract or several drops lemon oil, optional
Instructions
- Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
- Cream the butter with the allulose and stevia. Add the molasses and the eggs, one at a time, followed by the cream, mixing until combined.
- Sift together the flours, psyllium, xanthan gum, cocoa powder, ginger, cinnamon, allspice, nutmeg, cloves, salt, and baking soda. Add this mixture to the egg/butter mixture and stir until just combined.
- Divide the batter evenly among the 12 muffin cups and ake at 350ºF for 15-20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool completely.
- To make frosting: cream the cheese, cream, sugar and lemon together using a mixer. Frost when completely cool.
Notes
Nutrition without frosting: Calories: 139 cal, Carbs: 8g, Fiber: 3g, Fat: 11g, Protein: 4g
Nutrition
Calories: 221kcal | Carbohydrates: 9g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 223mg | Potassium: 149mg | Fiber: 3g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg