Melt-in-your-mouth Gingerbread Mini Cupcakes!

Posted by on Dec 20, 2013 in Recipes | 0 comments

So I didn’t really set out to make cupcakes the day I created this recipe.  I was standing in my kitchen having just placed the first part of my partner’s birthday cake in the oven and thought, wouldn’t gingerbread cupcakes be good? 

And indeed they were.

These cupcakes literally melt in your mouth.  They have just the right combination of sweetness and spice, with deep malty maple undertones from the maple syrup and coconut palm sugar.

And of course, they are vegan and gluten-free!

I love cupcakes!

I love cupcakes!

The cream cheese frosting takes them from delicious to another level of fabulousness altogether. So outrageously good!  

Yes, indeed!

Yes, indeed!

Gingerbread Mini Cupcakes
Yields 30
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Ingredients
  1. 1 cup of all-purpose gluten-free flour (I use Bob's Red Mill)
  2. 1/4 cup of arrowroot powder
  3. 3/4 tsp of xanthan gum
  4. 1 tsp baking soda
  5. 1 tsp baking powder
  6. ½ tsp salt
  7. 1 ½ tsp powdered ginger
  8. 1 tsp cinnamon
  9. 1/8 tsp ground nutmeg
  10. 1/8 tsp allspice
  11. ¼ cup coconut palm sugar
  12. ¼ cup olive oil
  13. ¾ cup plus 2 tbsps almond milk
  14. ½ cup maple syrup
  15. 1 tsp apple cider vinegar
  16. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees and prepare mini-muffin with cupcake liners or by lightly greasing them.
  2. Sift together dry ingredients in a large mixing bowl and whisk to combine and aerate the mixture.
  3. Add wet ingredients to a separate medium bowl and whisk to combine.
  4. Add wet ingredients to dry, and whisk vigorously until thoroughly mixed and there are no lumps.
  5. Spoon into muffin cups.
  6. Place on a shelf in the middle of your oven and cook for 12-15 minutes or until a toothpick inserted into a cupcakes come out clean or with just a few large moist crumbs.
  7. Cool in pan for 5 minutes and on a cooling rack for an hour until fully cooled.
  8. Eat as they are, top with cream cheese frosting, or sprinkle with a little icing sugar.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Perfection!

Perfection!

Cream Cheese Frosting
Yields 60
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Total Time
5 min
Total Time
5 min
Ingredients
  1. ¾ cup vegan cream cheese
  2. 1 cup powdered sugar
  3. 1 tbsps lemon juice
Instructions
  1. Sift powdered sugar into a large mixing bowl.
  2. Add cream cheese and lemon juice and whisk until combined and fluffy. It’s easiest if you use a stand mixer with the whisk attachment, otherwise you’ll need a super strong arm!
  3. Use to ice cupcakes, muffins (or any other number of delicious things!)
Vegan Sweet and Simple http://vegansweetandsimple.com/
You’ll have about double the frosting you’ll need for this batch of cupcakes.  But, that just means you can make double the cupcakes! Or, use it on any number of other things, like in the middle of an oatmeal cookie sandwich…. Hmmm. Might have to try that!

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