Mini Gingerbread Cupcakes

Gluten and refined-sugar free, and made with our Simple Firsts Applesauce, these festive holiday cupcakes are just perfect for excited little hands. Find a video for how to make them by clicking here.

Makes : 24

Preparation time: 15 minutes

Cooking Time: 15-17 minutes


1 pouch Love Child Organics First Apples applesauce (you may substitute ½ cup unsweetened applesauce)

2/3 cup maple syrup

2 tablespoons non-dairy milk

1 teaspoon ground chia

½ cup coconut oil, melted

2 cups all-purpose gluten free flour

1 ½ teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

1/8 teaspoon ground cloves

Refined Sugar Free Cream Cheese Frosting

8 oz. (225 grams) cream cheese

½ cup sifted maple sugar

1 teaspoon vanilla

  1. Preheat the oven to 350°F and fill the mini cupcake tin with paper muffin cups.
  2. Using a handheld beater and a large bowl or a stand mixer, blend together the applesauce, maple syrup, non-dairy milk and ground chia.
  3. While beating, slowly pour in the coconut oil, and mix until fully combined.
  4. Add the remaining ingredients, and mix again until fully incorporated.
  5. Fill the muffin cups to 2/3 full.
  6. Bake for 15-17 minutes. Cool completely before frosting.
  7. To make the frosting, with an electric beater or stand mixer, whip the cream cheese until fluffy. Add the sifted maple sugar and vanilla and beat whip until smooth.
  8. Top each cupcake with frosting and a holiday-themed cupcake topper.