The smell of gingerbread baking is one of those scents that brings me back to childhood. A couple of weeks before Christmas, I would help put up the Christmas tree with my mom, dad, little sister, and whichever of my other 4 siblings happened to be home at the time. We played music on our old record player, and followed up with some cookie baking. We made the traditional sugar cookie cut outs, gingerbread men, and sometimes my mom would make some beautiful and delicious butter balls and spritz cookies.
Cookie baking time was a big deal in my house, since holidays were the only time we had sweets around the house. Even back then, 30+ years ago, my dad and mom were very conscious about a real food diet with very little (if any) processed foods or sugars. Although I didn't appreciate it back then, I certainly do now and try to follow suit.
Instead of gingerbread cookies, we opted to make gingerbread cupcakes this year. These are gluten and grain free, and big on flavor. In fact, you might need to adjust your spices accordingly if you aren't as fond of ginger and cloves as we are. If you leave off the cream cheese frosting, they could easily serve as morning muffins for a quick breakfast as well.
*This post contains affiliate links. By purchasing via these links, I may receive monetary compensation. This compensation helps to keep my blog up and running. Your cost remains the same.
8oz cream cheese, softened at room temp
2 TB honey
2 TB Vital Proteins
Organic crushed candy canes (optional)
1. Beat together eggs, oil, and sugar.
2. Sift together coconut flour, spices, baking soda, and salt.
3. Pour egg mixture into dry ingredients and blend until smooth. I like to use my immersion blender to get rid of all lumps.
4. Bake at 350F for 30 minutes and allow to cool.
5. To make frosting, beat cream cheese, vital proteins, and honey until fluffy. Using a piping tool or baggie with the tip cut off, pipe frosting onto cooled cupcakes. Top with crushed candy canes.