Sweet creamy frosting tops rich gingerbread cupcakes, topped with these adorable little candies. As always, gluten-free and vegan. But that can be your secret… just make sure you tell the truth to Santa.
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These are similar to the ones I used, which I can’t find online… but I just got them at Target:
Gingerbread cupcakes with ginger-lemon frosting
- 1 cup sweet sorghum flour (135 g)
- 1 cup oat flour (gluten-free) (120 g)
- 1 cup brown rice flour (160 g)
- 1/4 cup coconut flour (25 g)
- 1 tbsp baking powder (5 g)
- 1-1/2 tsp psyllium husk powder
- 1 tsp sea salt
- 1 tsp ginger (dried)
- 1 tsp cinnamon
- 1 tsp cloves (dried, ground)
- 1/2 tsp nutmeg (dried)
- 1/2 tsp allspice
- 1/2 tsp baking soda
- 3 tbsp flax seeds (ground)
- 6 tbsp water (filtered or spring)
- 1 cup molasses dark
- 1 cup pumpkin purée
- 1/4 cup coconut oil melted
- 2 tbsp vanilla extract
- 1 cup water (mineral) lemon-flavored
- 1/2 cup granulated sugar (organic) Sucanat, coconut sugar
- 2/3 cup coconut oil melted
- 3/4 cup soy milk unsweetened
- 3/4 cup soy milk powder rice milk powder (275 g)
- 1/4 cup agave syrup light
- 1 tbsp vanilla extract
- 1 tbsp lemon juice (fresh)
- 1 tsp ginger (dried)
- 3 lemons zest only
- 24 gingerbread men candies optional
- Preheat oven to 325F/165C/gas mark 3. Line two muffin tins with paper cupcake liners.
- Sift and measure the flours into a large bowl. Whisk or sift all the dry ingredients together (the sorghum flour through the baking soda).
- Put the flax seeds in a dry blender and grind them until they look like coarse flour. Add the ground flax seeds to the filtered water in a large mixing bowl (the bowl for a stand mixer if you have one) and let it stand five minutes.
- Add the molasses, pumpkin, coconut oil, and vanilla to the mixer bowl and blend two minutes until fluffy. You want to add as much air as possible to help create a tender, fluffy cake. With the mixer running on medium, add in the flour mixture a bit at a time until it is thoroughly mixed, another minute. Add in the mineral water and mix just until you have a smooth, pourable cake batter.
- Using a measuring cup or ice cream scoop, fill the cups no more than 2/3 full.
- Bake for 11 minutes. Turn the pans 180 degrees so they bake evenly. Bake another 8 minutes, or until the tops crack a little and a toothpick inserted into the center comes out clean.
- Remove from the oven and set on wire racks to cool. When the pans are cool to the touch, remove the cupcakes and set on the wire racks to finish cooling completely.
- Put the granulated sugar in a dry blender, tightly close the lid, and blend on high until it's powdered sugar. Set it aside in a bowl.
- Melt the coconut oil (I heat water in a microwave-safe bowl and set the jar in there), measure it, and set aside.
- Add the soy milk, milk powder, agave syrup, vanilla, ginger, and lemon juice to the blender. Start on low, then turn it up to high. Leaving the blender running, stream in the coconut oil until you have a thick, creamy consistency.
- Scrape out the frosting into a medium-sized bowl. Zest two of the lemons into the bowl. Slowly stir in the powdered sugar until you get a fairly thick frosting consistency.
- To decorate: Spread each cooled cupcake with frosting or use a frosting bag with a fancy tip. Zest a little lemon on top of the frosting, and add a candy gingerbread man.
- 248 calories
- 10 g fat
- 8 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 190 mg sodium
- 268 mg potassium
- 34 g carbohydrate
- 3 g fiber
- 15 g sugars
- 5 g protein
- 6 Weight Watchers Points Plus