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.
Gingerbread cupcakes with ginger-lemon frosting
1 C. (135 g) sorghum flour
1 C. (120 g) oat flour
1 C. (160 g) brown rice flour
1/4 C. (25 g) coconut flour
1 T. (5 g) baking powder
1 1/2 t. (3 g) psyllium husk powder
1 t. (2 g) salt
1 t. (2 g) ginger
1 t. (2 g) cinnamon
1/2 t. (1 g) cloves
1/2 t. (1 g) nutmeg
1/2 t. (1 g) allspice
1/2 t. (1 g) baking soda
3 T. (15 g) flax seeds
6 T. (90 ml) filtered water
1 C. (250 ml) dark molasses
1 C. (250 g) pumpkin
1/4 C. (60 ml) coconut oil
2 T. (20 ml) vanilla
1 C. (250 ml) lemon-flavored mineral water
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.Ginger-Lemon Frosting
Makes enough to frost 24 cupcakes
3/4 C. (180 ml) unsweetened soy milk
3/4 C. (275 g) dry soy or rice milk powder*
2/3 C. (160 ml) coconut oil
1/4 C. (60 ml) light agave syrup
1 T. (15 ml) vanilla
1 T. (15 ml) lemon juice
1/2 C. (100 g) granulated organic sugar, sucanat, or coconut sugar
1 t. (2 g) ginger
zest of 3 lemons
gingerbread men decorations
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.
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.
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday giveaways (when available).
These are similar to the ones I used, which I can’t find online… but I just got them at Target: