Gingerbread Spice Cupcakes - Gluten Free

"What's with you and gingerbread lately?" - My Dad

Um, hello. 'Tis the season for all things gingerbread, eggnog and peppermint mocha  - am I right?

The sweet spices of gingerbread with the natural sweetness of molasses always makes me feel warm inside. So why not take those classic flavors and turn them into cupcakes! Not to mention cupcakes that are gluten free, low in sugar, and higher in fiber! 

Anytime is a good time for these guilt-free gingerbread cupcakes!

Ingredients:

  • 1 and 1/3 cup cassava flour 
  • 1/4 cup Vitafiber IMO powder
  • 1/2 tsp baking powder 
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon 
  • 1 tsp ginger
  • 1 egg (at room temperature)
  • 5.3 oz vanilla yogurt/skyr (I used 0% Siggi's Vanilla Skyr)
  • 1/2 cup unsweetened almond milk 
  • 1/2 cup molasses
  • 1/3 cup brown sugar or brown sugar substitute 
  • 1 tsp vanilla 
  • 1/2 tsp butter flavor (optional)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Prepare a cupcake tin with liners. 
  3. Combine the flour, Vitafiber powder, baking powder, baking soda, salt and spices in a medium bowl. 
  4. In a large bowl, mix the remaining ingredients with a mixer. Pour the dry ingredients into the wet and mix until combined. 
  5. Spoon the batter into each well of the cupcake tin. Fill them about 3/4 of the way. They don't rise much.
  6. Bake for 19-20 minutes or until a cake tester comes out clean. 
  7. Allow to cool and frost with desired frosting. Garnish with cinnamon and toasted pecans! 
Frosting recommendations: Cinnamon Vanilla, Cream cheese vanilla, maple cream cheese, caramel pecan. A powdered erythritol is a great option if you want to make a sugar free frosting! 

Makes about 15 cupcakes. 
Macros per cupcake: 103 calories <1f/26c/2p 5g fiber

What's your favorite wintertime dessert flavor? I also love snickerdoodle flavor! Anything cinnamon and I'm in!

Get your Vitafiber powder here: vitafiberimo.com with code: VGMEGANO20 for a discount!

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