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Gingerbread Cupcakes

Jennifer Marcks / Gluten-Free MARCKS the Spot
Course Breakfast, Dessert, Snack


  • ¼ cup coconut oil
  • ¼ cup applesauce (no sugar added)
  • ¼ cup coconut sugar
  • ½ cup molasses
  • 2 eggs
  • ¾ cup + 2 T organic brown rice flour
  • ½ cup millet flour
  • ¼ cup ground flaxseed
  • 1 ½ t. cinnamon
  • ½ t. ground ginger
  • ¼ t. ground cloves
  • Pinch of sea salt
  • 1 t. baking soda
  • ½ cup boiling water


  • Preheat oven to 350º.  Line muffin tins with paper liners (muffin cups).
  • Combine all of the dry ingredients and whisk together until blended.
  • In another bowl, combine the molasses, eggs and coconut sugar.  Melt the coconut oil and add into this mixture.
  • Boil water, measure out one cup.
  • Combine the dry ingredients to the wet ingredients, slowly adding in the hot water as you mix everything together.  Make sure you do not end up scrambling the eggs by continuing to mix as you add in the hot water.
  • Fill each muffin cup 2/3 full. Bake for 25 minutes, until a knife/toothpick comes out clean in the center.
  • Enjoy plain or top with your favorite coconut frosting.
Keyword dairyfree, gingerbread cookies, gingerbread cupcakes, gluten-free