Gingerbread Cupcakes with Molasses Cashew Buttercream
A healthy gingerbread cupcakes recipe with a creamy vegan molasses cashew buttercream.
Cook Time20 minutesmins
Servings: 10
Author: Nikole Goncalves
Ingredients
Gingerbread Cupcakes
1 1/2cuplight spelt flour
1/3cupmolasses
1/4cupcoconut sugar
1/3cupcoconut oil
1/2cupunsweetened almond milk
1egg
1tspvanilla extract
1 1/2tspcinnamon
1/2tspnutmeg
1/4tspclove
1 1/2tspbaking powder
1/2tspbaking soda
Pinchof sea salt
Molasses Cashew Buttercream
1 1/2cupraw cashewssoaked for 24 hours in the fridge
1/3cupwater
2tbspmolasses
2tbspcold coconut oil
2tbspmaple syrup
1tspvanilla extract
1tbsplemon juice
Pinchof sea salt
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.