Healthy Gingerbread Cupcakes Recipe Sweetened with Dates
The holiday season calls for healthy gingerbread cupcakes with homemade chai cream cheese frosting! These cupcakes are made with whole wheat pastry flour, sweetened with dates, and have the best gingery flavor. They’re soft and not overly sweet – easy to make and perfect to share with friends and family!
Ingredients
- 1 cup medjool dates, pitted
- 1/2 cup unsweetened almond milk
- 1 egg
- 1/4 cup unsalted butter, melted
- 1/4 cup black strap molasses
- 1 tsp vanilla extract
- 1.5 cups whole wheat pastry flour
- 1/4 cup natural cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp clove
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake pan with 10 cupcake liners (paper or silicone muffin liners work great!).
- Heat water to a boil and pour 1 cup of hot water over the dates to soak for 10 minutes. After 10 minutes, blend the dates and water to make a date paste.
- Add the date paste, milk, egg, butter, molasses, and vanilla into a large bowl. Whisk until smooth.
- Add the flour, sugar, baking powder, baking soda, cinnamon, ginger, clove, and sea salt into the same bowl. Gently mix the dry ingredients and then mix them with the wet ingredients.
- Scoop the cupcake batter into the prepared pan and bake for 18-20 minutes, until the tops of the muffins spring back when gently pressed. Allow them to fully cool before topping them with chai cream cheese frosting! Top with a star anise or cinnamon!
Nutrition
Calories: 271kcal, Carbohydrates: 35g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 276mg, Potassium: 183mg, Fiber: 3g, Sugar: 15g, Vitamin A: 191IU, Vitamin C: 0.02mg, Calcium: 48mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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