Serve mindful gluten-free Gingerbread Cupcakes to your loved ones this holiday season! These gluten-free cupcakes are made with almond flour and oat flour and sweetened with honey and some molasses.
The holiday season calls for fun and festive activities. Between gift exchanges and holiday parties, baking is at an all-time high. Baked goods are a great gift for loved ones or to share with guests after dinner. Desserts are a superior gift, especially when made with one certain ingredient: love, of course! With the help of love and Sharp Appliances, your baked goodies this holiday season will leave your friends and family wanting more.
As you plan out your baking schedule, don’t forget to include your own favorites on the list. If you’re a fan of making gingerbread houses, you’re going to love this recipe. Share the joy of gingerbread homes in the form of cupcakes with these gingerbread cupcakes!
Decorate these cupcakes with a few of your favorite candies to spread the holiday cheer even more! Choosing candy with the same colors creates a more cohesive theme across your desserts. Delicious and aesthetic? Yes, please!
Gluten-Free Holiday Baking
I am a firm believer that the holidays can be filled with joy and delicious food, but without all the processed ingredients and sugar typically found in baked goods.
Coming home to a house that smells of gingerbread and peppermint is part of what makes the holidays magical, and I certainly don’t want to miss out on that, just because I choose to keep my diet clean.
These mindful gingerbread cupcakes are made with whole grain oat and almond flour and sweetened with honey and blackstrap molasses. While they are “healthified,” I promise, no one will be the wiser! If you’d like these naturally sweetened with dates, hop on over to my Gingerbread Loaf recipe — it bakes well into cupcake form and has no honey (but you can’t take the molasses out of gingerbread!).
I also make these with just a tad of coconut oil, and then add some pumpkin puree to keep them moist and soft. The small amount of strong coffee deepens the flavor, but don’t worry, they don’t taste like coffee at all!
The frosting is something that is typically based almost entirely on sugar, but these cupcakes have a lightly honey-sweetened cream cheese frosting. Once you try it, you won’t go back to buttercream!
I kept it super simple for these holiday cupcakes — just softened cream cheese and honey. Don’t buy whipped cream cheese – if softens too much while whipping in the honey. Often I buy the Greek yogurt cream cheese because it’s lighter and has a nice yogurt tang (plus is easier to digest for those of us who are sensitive to dairy!).
I have frosted my toddler’s birthday cakes with cream-cheese-based frostings over the last two years, and if a room full of toddlers gives a mindful treat a thumbs up, you know you have a winner!
I used sugared cranberries and candied ginger to decorate these — nature’s candy!
Small Batch Baking
This recipe makes 6 perfect cupcakes. I love making treats like this in small batches because we can enjoy them fresh, and it’s easy enough to make a second batch when we are ready!
I have been using my Sharp Superheated Steam Oven every day for the past month. It has been so helpful in getting me through the holiday season.
A mindful holiday treat, these gluten-free gingerbread cupcakes are made with whole-grain oat and almond flour, and lightly sweetened with honey. The cream cheese icing is a must with these!
- 6 tablespoons pumpkin puree
- 1/4 cup honey
- 3 tablespoons strong coffee
- 1 1/2 tablespoons blackstrap molasses
- 1 1/2 tablespoons coconut oil melted
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg freshly grated, if possible
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup almond flour
- 6 tablespoons oat flour
- 2 tablespoons arrowroot
- Cream Cheese Frosting
- 1 8-ounce cream cheese
- 1/4 cup honey light colored
Add ingredients through salt to a mixing bowl, and stir well to combine.
In the same boil, add almond flour, oat flour, and arrowroot, and fold in until just mixed.
Line a muffin pan with cupcake papers. Divide the batter between 6 cupcakes.
In the Sharp Superheated Steam Countertop Oven, set to Bake/Reheat at 350 degrees for 16 minutes.
In a conventional oven, preheat to 350 degrees, and then bake for 20-23 minutes.
To make frosting, soften cream cheese to room temperature, and then use a hand mixer to beat in the honey. Do not beat too long or the cream cheese will over soften. If the frosting gets too soft, refrigerate it for a few hours before icing the cupcakes.
Ice the cupcakes, and decorate as desired.