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Gingerbread Cupcakes Topped with Date Icing

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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Gingerbread Cupcakes Topped with Date Icing [Vegan]

Dairy Free

Vegan Gingerbread Cupcakes a sweet treat that is full of healthy ingredients like blackstrap molasses, dates, chia seeds, and coconut oil. These cupcakes are bound to be a hit with both friends and family!

Ingredients You Need for Gingerbread Cupcakes Topped with Date Icing

Cupcakes

2 tablespoons ground chia seeds, 6 tablespoons water
2 1/4 cups spelt flour
1/2 cup coconut sugar
1 teaspoon baking soda
1/4 teaspoon Himalayan rock salt
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
3/4 cup blackstrap molasses
1/3 cup coconut oil melted
1/2 cup almond milk
1/2 teaspoon vanilla
2 tablespoon orange zest

Icing

1 cup Medjool dates pitted, roughly 9
1/4 cup maple syrup
1/4 to 1/2 cup water, depending on how dry the dates are
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
Pinch nutmeg
Pinch cardamom
2 tablespoon orange zest for topping

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How to Prepare Gingerbread Cupcakes Topped with Date Icing

Preheat oven to 350°F and line a muffin pan with paper or silicone liners.
Grind chia seeds and add water. Mix and set aside to for 5 minutes to make chia eggs.
Mix flour, sugar, baking soda, salt, ginger and cinnamon together in a large bowl.
In a small bowl mix molasses, melted coconut oil, almond milk, chia eggs, vanilla and orange zest.
Add the wet mixture to the dry mixture and mix until just incorporated.
Spoon mixture into muffin liners until ¾ full and bake for 30 minutes or until a toothpick inserted in the centre comes out clean.
To make the icing, place all ingredients in a food processor or blender and process until smooth.
Let cool the cupcakes for 30 minutes, ice, and sprinkle with orange zest.

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