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Gingerbread Cupcakes with Molasses Cashew Buttercream

A healthy gingerbread cupcakes recipe with a creamy vegan molasses cashew buttercream.
Cook Time20 mins
Servings: 10
Author: Nikole Goncalves

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

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.