"Egg-less" Gingerbread Cupcakes with Maple Frosting

I haven't been putting "egg-less" in the titles of my posts because lately it seems so tacky to me, but as you have probably noticed the term "egg-less" has made a reappearance into this title. It wasn't that my other recipes weren't "egg-less", it just seemed tacky to always be adding that to the title.  But I decided this week that the term "egg-less" sets my recipes apart from other recipes, hence it is back to stay.

So, today's recipe took me FOREVER to perfect. I can't even remember how many batches I made to get this one right. I even tested a few different recipes, trying to find the perfect one. One batch was so crumbly they were near impossible to eat, another batch pretty much overflowed their muffin cups and and went all over my oven. Not pretty!

Anyway... I finally made the perfect cupcakes! I LOVE molasses - almost as much as I love spices (like cinnamon, nutmeg, cloves... those yummy spices) so when the two get put together with some maple frosting on top, it is the perfect combination. And gingerbread is so christmasy and festive. These would be great for that holiday party coming up!

"Egg-less"Gingerbread Cupcakes with Maple Frosting

For Cupcakes:

2 1/4 cups wonder flour (or other whole grain flour like spelt or kamut)*

1 tsp baking powder

3/4 tsp baking soda

2 tsp ginger

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

1/3 cup raw sugar

pinch salt

1 cup no-sugar added applesauce

1/2 cup molasses

1/4 cup coconut oil, melted

For Frosting:

1/2 cup (1 stick) butter, softened

1 1/4 cup powdered sugar

2-3 Tbsp. maple syrup

Almond milk  (if further thinning is required)


Preheat oven to 375 degrees F. Prepare muffin tin with cupcake liners (the more festive the better - since it is Christmas).

Mix the dry ingredients together. *If you end up using white flour, cut the measurement back to 2 1/3 cups.

In a separate bowl, whisk wet ingredients until well combined. Combine wet and dry ingredients and mix until just barely combined.

Scoop batter into prepared muffin pan. The batter should come just short of the top.

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

While cupcakes are baking, prepare the frosting by putting butter in a large bowl and beating until whipped. Add powdered sugar and beat for another minute. Scrape down the sides and add the maple syrup. Mix for another 2-3 minutes or until the frosting is fluffy.

Cool in muffin pan for a few minutes, than remove to wire rack.

Once cupcakes are completely cool, frost in desired manner.

Recipe adapted from The Village Vegan

Jana

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