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Gingerbread Cupcakes With Coconut Icing (Food Babe)


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  • Serves 12-14
  • 1/2 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/2 cup molasses
  • 1 egg (or flax egg (combine 1 tbsp ground flaxseed with 3 tbsp water))
  • 1 and 1/2 cup spelt flour (gluten free option: 1 cup almond flour + 1/2 cup coconut flour + 1 more egg)
  • 1/2 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/2 cup boiling water
  • 1/2 tablespoon baking soda
  • Serves: 12-14
  • Coconut Manna Frosting
  • 1/2 cup coconut manna or coconut butter
  • 1 tsp vanilla
  • 2 tsp maple syrup
  • 1/2 cup coconut flakes



Step 1

Preheat oven to 350° and line muffin tins with baking cups
In a bowl, combine coconut oil, coconut sugar, and molasses and egg and mix well
In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined
Boil water and remove from heat. Add baking soda and whisk into batter.
Fill baking cups ⅔ full and bake for 25 minutes, or until toothpick comes out clean when inserted. (If making mini cupcakes – bake for only 12-14 mins)
After cupcakes have cooled completely, top with coconut manna frosting
Topping Instructions:
Combine vanilla, maple syrup and coconut manna together and whisk well
Use as frosting or topping on your favorite dessert
Top with coconut flakes for a festive look if desired

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