Paleo Gingerbread Cupcakes (Guest Post on Paleo Parents)

Paleo Gingerbread CupcakesOk please tell me I’m not the only one SWAMPED in the list of “Things to do Before Christmas”. As you can tell, I’ve pretty much been MIA on this site. And to be honest, MIA in the kitchen as well. It’s this time of the year that I’m really grateful my bf can pick up the slack around the house. He’s so amazing. It’s been way too often that I come home, hangry at the world, and he cooks me dinner and straightens up the house as I lay on the couch dizzy with crap that I still “need to do.”

Thanks love.

So besides procrastination and being the worst girlfriend ever, I have been keeping busy doing some really awesome guest posts. The first one being my Hot Cocoa Mason Jar Cakes on PaleOMG and the second one being my Paleo Gingerbread Cupcakes on Paleo Parents. How did I get so lucky?! Yeesh.

Oh and guess what?! I forgot to tell you that I collaborated with some of the top Paleo chefs to create The Fat-Burning Chef Cookbook! It’s on sale until the 24th, so check it out here. I’m thinking something along the lines of “Perfect stocking stuffer for a New Year, New You theme.”

So anyway, about these cupcakes.

First off, they don’t even have to be cupcakes at all. If you’re too lazy to whip up the cinnamon meringue frosting (hey, it’s the holidays- I get it) then this gingerbread batter makes perfect muffins. Trust me. Second, they are made with molasses as the main sweetener. Molasses is a great Paleo sweetener that actually packs tons of nutrients. I think it also adds a great texture to the gingerbread. You can check out your local health food store or buy it on Amazon. Third, I added crystallized ginger because I’m kind of addicted to it at the moment. Don’t judge me. You can obviously leave it out or make your own refined sugar-free candied ginger. NBD.

To view my recipe for Paleo Gingerbread Cupcakes go to!

Paleo Gingerbread Cupcakes


Paleo Gingerbread Cupcakes (Guest Post on Paleo Parents)

Rating: 41

Yield: 12 Cupcakes

1 Cupcake

Paleo Gingerbread Cupcakes (Guest Post on Paleo Parents)


    For the Cupcakes:
  • 1 cup blanched almond meal
  • 1/2 cup tapioca starch
  • 1/4 cup coconut flour
  • 3 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 4 pastured eggs
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • For the Frosting:
  • ¼ cup maple syrup
  • 2 egg whites from pastured eggs (at room temp)
  • ½ tsp lemon juice
  • ¼ tsp vanilla extract
  • Dash cinnamon


    For the Cupcakes:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, mix together all of the dry gingerbread ingredients.
  3. in a medium mixing bowl, mix together all of the wet ingredients
  4. Whisk to combine the dry and wet ingredients until fully incorporated.
  5. Line a cupcake tray with paper liners and distribute the batter evenly (makes exactly 12 cupcakes). Note: if you opt to make these as muffins, sprinkle the top with pieces of crystallized ginger prior to baking.
  6. Bake for 15-20 minutes until a toothpick comes out clean when inserted in the middle. Cool completely.
  7. For the Frosting:
  8. It's best to have each ingredient prepped before starting the process.
  9. In a small saucepan over medium heat, boil the maple syrup for about 1 minute (or until it reaches 220 degrees F using a candy thermometer.)
  10. At the same time, use a hand mixer or a stand mixer to whip the egg whites, lemon juice, and vanilla extract to stiff peaks. Once you have stiff peaks, SLOWLY drizzle the boiling maple syrup into the egg whites. If you pour it in too fast then you will scramble the eggs. The pouring process should take about one minute.
  11. Sprinkle a dash of cinnamon into the frosting. Continue mixing until the frosting looks glossy.
  12. Frost the gingerbread cupcakes with the meringue topping and sprinkle with crystallized ginger.


Cupcakes can be stored covered in an airtight container for 5 days in the fridge.


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