Paleo Gingerbread Cupcakes with Dairy-Free Eggnog Frosting

With December right around the corner, I started to form a vision. A dream: gingerbread cupcakes. Paleo gingerbread cupcakes. With a thick, creamy eggnog frosting. A dairy-free frosting. So I got to work in my teeny tiny kitchen and started testing this recipe. And you know how somehow, things just work out on the first try, and the recipe turns out beautiful and delicious? This. Was. Not. That. Recipe.

The first test, it was too eggy (the cupcakes, not the nog). The second time there was too much baking soda, so they kept shooting out of the pan only to deflate. The third time I watched as my perfect little cupcake started to sink in the oven. GRRR. ARGG. Where is your holiday spirit, Cupcakes?!

But eventually (eventually!) we got there: Paleo Gingerbread Cupcakes with Dairy-Free Eggnog Frosting. We’re talking ginger-y, rich cupcakes with a moist crumb. A dairy-free egg nog frosting that could hold its shape–and tastes like eggnog. Because I don’t know about you, but eggnog is one of those classic holiday beverages that you drank too much of as a kid and now can only appreciate as a frosting on top of a baked good. So that’s what I did. And it was perfect.

The only thing I forgot? The pine decor I bought to style these photos. Go figure. So pretend it’s there (please).

Still, these cupcakes are delicious. They’re warming, and the flavours compliment each other so well! Also, look at this frosting! Can you believe it’s paleo?! Neither can I. It holds it shape so well.

These cupcakes are best served room temperature–the coconut butter frosting it hard otherwise–not bad, but probably not the texture you want. Store them in the fridge and let them come to room temp, covered before serving. If they’ve been sitting out to long and start to get stale, pop them into a container and they’ll bounce right back!

I think they’re best iced day of, but I ate leftover ones for days after and they were still super tasty! You can also add more eggnog to the frosting to get more flavour–but since eggnog is such a ‘love it or hate it’ situation, I kept it light so as not to offend even the most picky of eaters.

Also, if you’re looking for a dairy-free nog (I know you are!), I definitely recommend this Holiday Nog by So Delicious! It does have cane sugar (so the frosting isn’t paleo, technically.) but it is vegan and dairy-free and delicious. So in my books, it’s still a healthier choice to conventional eggnog and you don’t lose any of the flavour!

 

OTHER POSTS YOU MIGHT LIKE

Paleo Pumpkin Pecan Pie Bars

Gluten-Free + Dairy-Free Holiday Charcuterie Board

Paleo Salted Caramel Brownies

I really hope you try out these Paleo Gingerbread Cupcakes with Dairy-Free Eggnog Frosting. They’ll be such a hit!

Another thing about these cupcakes: I did a test with both coconut oil and with butter, and both work. Personally, I prefer the butter, and I can tolerate butter (while other forms of dairy, like cream, make me sick)–but you can do whatever works for you. I often get asked why I bother making something healthier only to add in ingredients like butter (or dairy-free eggnog with cane sugar).

I think sometimes people get so hung up on the labels. “It’s not paleo if you add this.” “It’s not refined-sugar free if you do this.”. I hear you–I get it. Sometimes these labels are really important. For example, if I’m buying a paleo baked good or an energy bar, I know that if it says ‘paleo’ I  know it’s gluten-free and I can eat it and won’t have to deal with pain or bloating after. In these instances, I need these labels to be accurate.

But when it comes to home baking, I’ve learned that there’s flexibility. Sometimes, something tastes better with a white chocolate drizzle (and is less expensive than a cocoa butter drizzle). Sometimes, I want butter. Or egg nog. So I’ll make the healthiest choice I can, without sacrificing flavour. This isn’t everyone’s attitude towards healthy eating. But after years of struggling with an eating disorder, it’s a much healthier approach for me. (You can read more about my eating disorder here.)

If you are strictly no-dairy, I urge you to make it with coconut oil! It’s so good! If you love dairy or aren’t bothered by it, you may prefer to make a classic buttercream frosting with butter, eggnog, maple syrup and rum extract. For me, I can do a little dairy (like the amount I put in the cupcakes) but a buttercream frosting may have been a touch too much for my digestion.

My point is: health is not black and white. You don’t have to be 100% paleo, vegan, any other label, unless you have allergies or feel passionate about your dietary choices. You can choose to be flexible: eat healthy most of the time. These cupcakes are certainly healthier than store bought ones (and way tastier), and that’s exactly what I want when I think of treats to share with the people I love.

KITCHEN ESSENTIALS FOR THIS RECIPE                     

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System – Contour Silver

Wilton Master Decorating Tip Set, 55-Piece decorating tips, Cake Decorating Supplies

 

 

 

 

 

 

 

Let me know if you make this recipe, and if so, please tag me on instagram @thenourishedmind ! I love seeing what you create!

until next time,