Dairy Free/ Desserts/ Holiday Recipes/ Paleo

Paleo Gingerbread Cupcakes (Gluten Free, Dairy Free)

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Paleo gingerbread cupcakes are a fun treat to have around the holidays. They’re perfectly spiced, and topped with a maple meringue frosting that is slightly sweet and so fun to eat.

paleo gingerbread cupcakes

Healthy gingerbread recipes are hard to come by these days. So I thought I’d create one myself. It’s about time! I love how they turned out!

These gluten free gingerbread cupcakes are easy to make and a festive way to enjoy that popular gingerbread flavor. And you just can’t go wrong with cupcakes!

paleo gingerbread cupcakes

My brain has been on a gingerbread kick lately. I’m thinking I need some paleo gingerbread cookies on the blog. Along with a paleo gingerbread loaf.

A gingerbread cookie recipe is a must for the holiday season! Hopefully I can get those recipes up soon.

Need another holiday recipe? Try these paleo crinkle cookies!

paleo gingerbread cupcakes

These paleo gingerbread cupcakes are:

dairy free
grain free
paleo
easy to make
incredibly delicious

paleo gingerbread cupcakes

Paleo Gingerbread Cupcakes – Ingredients

paleo gingerbread cupcakes

Paleo Gingerbread Cupcakes – How To Make

First, beat the coconut sugar, maple syrup, molasses, and oil together until it’s well mixed and glossy. Add in the eggs and vanilla extract and stir till combined.

Next, in a separate bowl, whisk the dry ingredients together. This includes the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger.

Then, add the dry ingredients into the wet ingredients, and whisk until well combined.

Line a muffin baking sheet with parchment paper liners, and fill them about 3/4 of the way full with cupcake dough. Bake at 325 ℉ for 23-25 minutes.

Let the cupcakes cool in the pan completely before adding the frosting.

paleo gingerbread cupcakes

Maple Meringue Frosting – Ingredients

  • Maple syrup
  • Egg white
  • Salt
  • Cream of tartar
  • Vanilla extract

Maple Meringue Frosting – How To Make

In a large mixing bowl with high sides, add the maple syrup, egg white, salt, and cream of tartar. Place a pot 1/3 of the way full of water on the stove, and bring it to a boil to make a double boiler.

Reduce the water to a simmer, and place to bowl of ingredients on top. You don’t want the bowl to be touching the water in the pot. We just need the steam to gently cook the egg whites.

Use a hand mixer to mix the ingredients in the bowl for 7 minutes, keeping a tight seal on the double boiler. Remove the mixing bowl from the double boiler and continue mixing with the hand mixer for 3 minutes while it comes to room temperature.

Add in the vanilla and cinnamon and mix until well combined. Let the frosting come completely to room temperature before frosting the cupcakes. Enjoy these paleo gingerbread cupcakes!

paleo gingerbread cupcakes

 

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Paleo Gingerbread Cupcakes

These paleo gingerbread cupcakes are full of holiday spices and topped with a maple meringue frosting. They're gluten free and dairy free!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Recipe Type: Dessert
Cuisine: American
Keyword: cupcakes, gingerbread, gluten free, paleo
Servings: 12 cupcakes
Author: Jill from Simply Jillicious

INGREDIENTS

For The Cupcakes

For The Maple Meringue

  • 1/2 cup pure maple syrup
  • 1 egg white
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)

INSTRUCTIONS

For The Cupcakes

  • Preheat the oven to 325 degrees and line a muffin tin with parchment paper liners.
  • In a mixing bowl, mix the maple syrup, molasses, oil, and coconut sugar together until smooth and glossy.
  • Add in the eggs and vanilla extract and stir till combined.
  • In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger.
  • Add the dry ingredients into the wet ingredients, and whisk until well combined.
  • Fill the cupcake liners about 3/4 of the way full with the cupcake batter.
  • Bake at 325 ℉ for 23-25 minutes. Let the cupcakes cool in the pan completely before adding the frosting.

For The Maple Meringue

  • In a large mixing bowl with high sides, add the maple syrup, egg white, salt, and cream of tartar.
  • Place a pot 1/3 full of water on the stove and bring it to a boil to make a double boiler.
  • Reduce the water to a simmer, and place to bowl of ingredients on top. You don't want the bowl to be touching the water in the pot.
  • Immediately begin mixing the maple syrup mixture with a hand mixer, keeping a tight seal on the double boiler.
  • Mix for 7 minutes then remove from the heat and mix for another 3 minutes until the meringue comes to room temperature.
  • Add in the vanilla and cinnamon (if using), and mix until well combined.
  • Let the frosting come completely to room temperature before frosting the cupcakes.

NOTES

The easiest way to separate the egg yolk from the egg white is by using your hands.  Crack the egg over a bowl, and while holding the yolk, gently let the egg whites drip off in between your fingers into the bowl.
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Hungry for more? Check out some of my favorite recipes!

Almond Flour Banana Muffins
Instant Pot Baked Potatoes
Almond Butter Cups
Paleo/GF Banana Bread Cookies
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies – perfect for December!
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Coconut Lime Snack Balls – need a food processor
Healthy Lemon Popsicles
Blueberry Muffin recipe (GF, Paleo)
Peanut Butter Banana Ice Cream
Chocolate Walnut Cookies

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