It’s the time of year of everything gingerbread so of course I had to create a recipe to follow the trends right? These Gingerbread Cupcakes recipe with a Molasses Cashew Buttercream will seriously blow your gingerbread mind. Plus I’ve also created the most decadent vegan Molasses Cashew Buttercream to really impress your guests this year.
If you’re like me and you have an old jar of molasses in your cupboard from last December than you’ll love that this recipe will help put that jar to good use! Black Strap Molasses is actually full of vitamins and minerals like iron, calcium and magnesium. You want to make sure you’re buying good quality unsulphured Black Strap molasses since it will contain the most nutrients. Some people even take a tablespoon of this nutrient sugar daily as a supplement.
This recipe also contains amazing warming, anti-inflammatory spices like:
The Molasses Cashew Buttercream takes a bit of patience to get it whipped and just right for piping but it is totally worth it once you see and taste the end result. No one and I mean NO ONE will know its made out of cashews! I love creating icings that don’t contain any white sugars or dairy. Let me know if you’d like me to create a video on my top 3 healthy icing recipes as I think they come in handy in recipes like this one.
I had so much fun creating, testing and eating these gingerbread cupcakes that I couldn’t wait to share them with all of you. I hope you try them out and bake them for your next holiday dinner since I promise they will be a great hit with your friends and family.
Gingerbread Cupcakes with Molasses Cashew Buttercream
A healthy gingerbread cupcakes recipe with a creamy vegan molasses cashew buttercream.
Cook Time: 20mins
1 1/2cuplight spelt flour
1/2cupunsweetened almond milk
1 1/2tspbaking powder
Pinchof sea salt
Molasses Cashew Buttercream
1 1/2cupraw cashewssoaked for 24 hours in the fridge