Paleo Gingerbread Cupcakes

Paleo Gingerbread Cupcakes

So anyway, about these cupcakes.

First off, they don’t even have to be cupcakes at all. If you’re too lazy to whip up the cinnamon meringue frosting (hey, it’s the holidays- I get it) then this gingerbread batter makes perfect muffins. Trust me. Second, they are made with molasses as the main sweetener. Molasses is a great Paleo sweetener that actually packs tons of nutrients. I think it also adds a great texture to the gingerbread. You can check out your local health food store or buy it on Amazon. Third, I added crystallized ginger because I’m kind of addicted to it at the moment. Don’t judge me. You can obviously leave it out or make your own refined sugar-free candied ginger. NBD.

Ingredients

For the Cupcakes:
  • 1 cup blanched almond meal
  • 1/2 cup tapioca starch
  • 1/4 cup coconut flour
  • 3 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 4 pastured eggs
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

For the Frosting:

  • ¼ cup maple syrup
  • 2 egg whites from pastured eggs (at room temp)
  • ½ tsp lemon juice
  • ¼ tsp vanilla extract
  • Dash cinnamon

Instructions

For the Cupcakes:
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, mix together all of the dry gingerbread ingredients.
in a medium mixing bowl, mix together all of the wet ingredients
Whisk to combine the dry and wet ingredients until fully incorporated.
Line a cupcake tray with paper liners and distribute the batter evenly (makes exactly 12 cupcakes). Note: if you opt to make these as muffins, sprinkle the top with pieces of crystallized ginger prior to baking.
Bake for 15-20 minutes until a toothpick comes out clean when inserted in the middle. Cool completely.

For the Frosting:

It’s best to have each ingredient prepped before starting the process.
In a small saucepan over medium heat, boil the maple syrup for about 1 minute (or until it reaches 220 degrees F using a candy thermometer.)
At the same time, use a hand mixer or a stand mixer to whip the egg whites, lemon juice, and vanilla extract to stiff peaks. Once you have stiff peaks, SLOWLY drizzle the boiling maple syrup into the egg whites. If you pour it in too fast then you will scramble the eggs. The pouring process should take about one minute.
Sprinkle a dash of cinnamon into the frosting. Continue mixing until the frosting looks glossy.
Frost the gingerbread cupcakes with the meringue topping and sprinkle with crystallized ginger.

Cupcakes can be stored covered in an airtight container for 5 days in the fridge.