Reduced Sugar Gingerbread Chocolate Cupcake Recipe

Gingerbread Chocolate Cupcakes

These festive chocolate cupcakes make a great addition to the holiday dessert table. These perfect sharable treats will leave a festive lasting impression on your closed ones this holiday baking season, with a highlight on taste and with the healthy twist of reduced sugar and unnecessary added calories. These reduced sugar cupcakes are holiday sweet and the perfect balance of rich chocolate and gingerbread spices.
By Lauren of @brightmomentco

Prep 10m
Cook 20m
Total 30m
Serve 12


Chocolate Cupcake Ingredients:

· 4 large eggs
· 4 tablespoons olive oil
· ½ tablespoon vanilla extract
· ⅓ cup whole milk (can use milk of choice)
· 2 cups almond flour
· 1/2 cups cocoa powder
· ½ teaspoon salt
· ½ teaspoon baking soda


Gingerbread Frosting Ingredients:

· 1 cup unsalted butter (softened)
· 2 tablespoons whole milk (can use eggnog or milk of choice)
· ½ tablespoon vanilla extract
· Pinch of salt

    Sugar-Free Gingerbread Chocolate Cupcake Recipe 


    • Preheat the oven to 350°F. Prepare the cupcake baking pan with cupcake liners. Set aside.

    Make Your Cupcakes:

    • 1. In a large bowl, beat the eggs, Purecane™ zero-calorie Baking Sweetener and and olive oil until creamy. Whisk in the milk and vanilla extract until well-combined.
    • 2. In a separate bowl, mix together the almond flour, cocoa powder, salt, and baking soda. 
    • 3. Gradually add the flour mix into the egg bowl, whisking to combine. 
    • 4. Fill each cupcake liner ¾ full. 
    • 5. Then bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean (keep the cupcake pan inside the oven when checking). 
    • 6. Let cool completely before frosting. 

    Prepare Your Frosting:

    • 7. Make the frosting while your cupcakes are cooling; In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. 
    • 8. Gradually add the Purecane™ Confectioners Sweetener  on low speed to combine, then increase to medium speed to beat until fluffy (about 2 to 3 minutes). 
    • 9. Add the milk, vanilla extract and salt. Continue to mix, scraping down the sides as needed, for 6-10 minutes. The frosting should be light and fluffy in texture. 
    • 10. Use the frosting to pipe onto the cooled cupcakes, then garnish with a miniature gingerbread cookie and gingerbread cookie crumbs or caramel drizzle. 
    • 11. Enjoy!