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.
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!
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!
These paleo gingerbread cupcakes are:
easy to make
Paleo Gingerbread Cupcakes – Ingredients
- Almond flour
- Coconut flour
- Baking soda
- Baking powder
- Ground ginger
- Avocado oil (can sub coconut oil)
- Pure maple syrup
- Coconut sugar
- Vanilla extract
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.
Maple Meringue Frosting – Ingredients
- Maple syrup
- Egg white
- 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!
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Paleo Gingerbread Cupcakes
For The Cupcakes
- 1/2 cup avocado oil
- 2/3 cup pure maple syrup
- 2 eggs
- 2 level tablespoons molasses
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch ground cloves
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.
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