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:

GINGER

CLOVE

CINNAMON

& NUTMEG

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.

Recipe

Gingerbread Cupcakes with Molasses Cashew Buttercream

A healthy gingerbread cupcakes recipe with a creamy vegan molasses cashew buttercream.

Cook Time: 20 minutes mins

Ingredients:

Gingerbread Cupcakes

• 1 1/2 cup light spelt flour
• 1/3 cup molasses
• 1/4 cup coconut sugar
• 1/3 cup coconut oil
• 1/2 cup unsweetened almond milk
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp clove
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of sea salt

Molasses Cashew Buttercream

• 1 1/2 cup raw cashews soaked for 24 hours in the fridge
• 1/3 cup water
• 2 tbsp molasses
• 2 tbsp cold coconut oil
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of sea salt

category:

serves: 10

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Instructions:

Gingerbread Cupcakes

• Pre-heat oven to 350F.
• In a small bowl, whisk together all wet ingredients.
• Next, in a large bowl, sift in all your dry ingredients and give it a quick mix with a wooden spoon.
• Using a spatula, mix the wet batter into the dry slowly until evenly combined. Let sit for 5 min to thicken. Try not to over mix.
• Line a muffin tin with festive liners and scoop 2 heaping tablespoons of batter into each cup.
• Bake for 20-25 min depending on your oven. Test with a toothpick to make sure the middle is cooked.
• Let cool and set aside while you make your icing.

Molasses Cashew Buttercream

• Drain and rinse cashews.
• Add in all ingredients to a high speed blender and blend on high until smooth and creamy.
• Transfer to a glass bowl and freeze for 30 minutes.
• Take frosting out of the freezer and whip with a whisk or hand blender for a few seconds. Freeze again for 15 minutes and whip again. (repeat this step 2 times)
• Cover and refrigerate until ready t frost cupcakes.
• When ready, add buttercream to a piping bag and ice the cupcakes.

Notes

You can store the frosted cupcakes covered in the fridge for up to 1 week.

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