Gingerbread Cupcakes
We call these cupcakes but they’re just as suited for the label muffin. Excellent for dessert or served with ghee and a hot cup of coffee in the morning, these baked treats showcase the best warming spices of the season.
This recipe yields 12 cupcakes
INGREDIENTS
- 2 ½ cups almond flour
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup molasses
- 1 teaspoon vanilla
- 2 eggs
- ½ lemon, juiced
- ⅓ cup coconut oil
- 212 grams almond flour
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 113 grams molasses
- 1 teaspoon vanilla
- 2 eggs
- ½ lemon, juiced
- 113 grams coconut oil
Directions
Preheat oven to 350 degrees fahrenheit.
In a large bowl mix together all the dry ingredients.
In a separate bowl, mix together all the wet ingredients.
Slowly incorporate dry ingredients into the wet ingredients either with a whisk or a spatula.
Line a cupcake tin with cupcake papers. Fill ¾ of the way to the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Serve plain or with your frosting or glaze.