Another fall recipe and expect many more! I love this time of the year and cannot get enough of fall baking. Spices abound!
What better way to welcome in this cooler season with Gingerbread Cupcakes? These are gluten-free and contain coconut flour vs a wheat-based flour. They are rich, super moist and spiced to perfection. I topped them with a vanilla bean buttercream but a cream cheese frosting would also be incredible.
For depth of flavor I added 1/4 cup of molasses to accompany the honey as a sweetener. It adds a dark spicy flavor so well loved in gingerbread.
These little cakes are perfect for back to school treats or to savor with a hot drink on a cool night. I will be making many more of these !
LET'S GET BAKING
*altered source recipe for cupcakes only: Ginger Cupcakes, Gluten-Free Cupcakes, Elana Amsterdam
WHAT YOU NEED
1/2 cup coconut flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup vegetable oil (preferably grapeseed)
1/4 cup molasses (NOT black strap)
1/4 cup honey
1/2 cup unsalted butter at room temperature
3 cups powdered sugar, sifted
1 tablespoon vanilla bean paste
3 tablespoons whipping cream
PREHEAT oven to 350F
LINE 10 muffin cups with paper liners
IN LARGE BOWL, whisk together first 5 ingredients
IN MEDIUM BOWL, whisk together remaining wet ingredients
ADD wet ingredients to dry ingredients whisking briskly until fully combined
ADD 1/4 cup of batter to each muffin cup
BAKE 18-22 minutes or until toothpick inserted in center comes out clean
LET cool in pan 5 minutes then transfer cupcakes to cooling rack
IN BOWL OF STAND MIXER, fitted with paddle attachment
BEAT butter on high speed until light and fluffy
SLOWLY add in powdered sugar and once somewhat combined, mix on HIGH speed for 3 minutes
ADD cream and vanilla
MIX on high speed another 2-3 minutes
PIPE over cooled cupcakes