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Paleo Gingerbread Cupcakes with Dairy-Free Eggnog Frosting

Prep Time20 mins
Cook Time20 mins
Servings: 13 cupcakes

Ingredients

Gingerbread Cupcakes

  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/8 tsp allspice
  • 2 eggs
  • 1/2 cup molasses
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, or butter melted
  • 1 tsp vanilla

Eggnog Frosting

  • 1/3 cup vegan eggnog
  • 1/2 cup coconut butter solid
  • 1/2 cup coconut oil solid
  • 3 tbsp maple syrup
  • 1 tsp rum extract
  • 1/2 tsp nutmeg
  • 1/8 tsp salt

Instructions

  • Preheat oven to 350F and line a 12-cup muffin tin with cupcake liners.
  • In a large bowl, whisk together all dry ingredients.
  • In a medium bowl, whisk together all wet ingredients. Stir wet into dry and mix to combine.
  • Pour batter into muffin tin, about 3/4 fill. Bake at 350F for 20-25 minutes until baked through and a toothpick comes out clean. Cool completely.
  • Meanwhile, throw all frosting ingredients into a food processor and blend until smooth. Scoop into a piping bag and pipe cupcakes.* Serve fresh, or store refrigerated for up to 3 days.

Notes

*I used a star tip to pipe my cupcakes, but you can use whatever you have, or no tip if you don't own one!