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Gingerbread Cupcakes

Cupcakes- Dry ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground cloves
Cupcakes- Wet ingredients:
  • 2 tbsp fresh grated ginger
  • ½ cup molasses
  • ½ cup SoFresh Almond or Cashew Original
  • 1/3 cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • ½ cup applesauce or shredded apple
  • 3 ¾ cups powdered sugar
  • 3 tbsp coconut oil
  • 4 tbsp SoFresh Almond or Cashew Original
  • 2 tsp vanilla extract


  1. Preheat oven to 350 F and add cupcake liners to a muffin tin.
  2. In a mixing bowl, combine all cake dry ingredients
  3. In another mixing bowl, combine all wet ingredients.
  4. Add dry ingredients to wet in 3 parts mixing well in between additions.
  5. Pour batter evenly into cupcake liners and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.
  1. Add all frosting ingredients to a large bowl. Using an electric mixer, beat at a low speed gradually increasing speed. Mix until thick and smooth.
  2. Frosting should be thick but spreadable. If too thin, mix in a small amount of powdered sugar. If too thick, mix in a small amount of SoFresh Almond or Cashew Original.
  3. Add frosting to a piping bag (or a sealable plastic bag and cut off end). Pipe a small amount of icing onto each cupcake and garnish with extra spices.
  4. (Keeps 3-4 days in an airtight container.)

Don’t want to make cupcakes? Bake a cake!
Double the cake recipe and bake in 2 x 9 inch round cake pans for 35-40 minutes or until a toothpick comes out then. Use a double frosting recipe to frost cake and garnish with toasted pecans or mini gingerbread men.

Makes 18 cupcakes.