Looking for something to bake for Christmas? Then these cute, delicious and tasty gingerbread cupcakes with lingonberry filling and frosting is a great alternative. These cupcakes are bake using mostly staple ingredients and the batter only takes 10 minutes to prepare. The filling is made with three simple ingredients and can be prepared while the cupcakes are in the oven or in advance. The frosting is lighter than a regular one, but still taste amazing and make a lovely contrast to the gingerbread spiced cupcakes. These gingerbread cupcakes with lingonberry filling and cream cheese frosting are gluten, oil, nut and sugar free.
Gingerbread is my all time favorite flavor for Christmas/winter sweets and dessert. Gingerbread spice add a lovely familiar, warming and cozy feeling to bakes and sweets, which is kind of all you’re looking for during winter and Christmas. They also add a nice complexity with the variety of spices which combines warmth, sweetness, heat, nuttiness, piney, fruity flavors. If you want something comforting, very flavorful, cozy and warming, gingerbread is absolutely what you should go for! These gingerbread cupcakes are flavorful, delicious and tender but also light and not overwhelming at all. They baked using oat and rice flour, without any butter or coconut oil, which keeps them light. But don’t fear, they’re just as delicious and tender as usual cupcakes. They are filled with a home cooked lingonberry jam which makes such a lovely contrast with it tangy and sourish flavor and then topped with a light cream cheese frosting. The cream cheese frosting can be made with a splash of glögg/mulled wine to get a lovely pinkish frosting that add an extra Christmas feeling and taste. They you can decorate and pimp up the cupcakes just a you like!
A few tips:
- I used Swedish filmjölk for these cupcakes. Filmjölk can be compared to sour milk, and has a mild and acidic taste. If you don’t have filmjölk you can use sour milk, kefir or a plain yogurt. The taste will vary slightly depending on which on these you use.
- Molasses is optional to use for these cupcakes, but it add a warm, slightly sweet and a bit of a smokey flavor. It can be omitted, but the taste will be less intense and flavorful.
- If you do sub the filmjölk with something else make sure not to use a too thick yogurt. It should be pourable.
- Let the cupcakes cool completely before you fill them with the lingonberry jam and top them with frosting.
- For the frosting you can adapt the amount of powdered sugar depending on how sweet you prefer it to be. You can also add a splash of glögg/mulled wine for an even more Christmas-like feeling.
- I love to decorate the cupcakes with some lingonberries, gingerbread cookies, cinnamon stick to make them look more Christmasy. It’s also a fun and easy way to make your Christmas dessert look cuter and inviting.
- These cupcakes are good to store in an airtight container in the fridge for up to six days.
Ingredients for these Gingerbread Cupcakes with Lingonberry Filling:
- Eggs
- Sugar free granulated sweetener
- Sugar free brown sugar
- Apple sauce
- Filmjölk/sour milk (sub for plain yogurt)
- Molasses (optional)
- Vanilla extract
- Oat flour
- Rice flour
- Baking powder
- Baking soda
- Salt
- Lingonberries
- Water
- Cream cheese
- Greek yogurt
- Sugar free powdered sugar
- Glögg/mulled wine (optional)
Other recipes you might like:
- No Bake Gingerbread Cookie Dough Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
- Gingerbread Mud Cake/Swedish Kladdkaka (Gluten & Refined Sugar Free)
- Gingerbread Bliss Balls (Vegan & Sugar Free)
- Gingerbread Brookies (Gluten & Refined Sugar Free)
- Saffron & Orange Polenta Upside Down Cake (Vegan, Gluten & Refined Sugar Free)
- Walnut Honey Cake with Cream Cheese Frosting (Gluten, Oil & Refined Sugar Free)
- Plum & Fig Walnut Crumble Pie (Vegan, Gluten & Sugar Free)
- Chocolate Sour Cream Plum Cake (Gluten, Sugar, Nut & Oil Free)
- Hazelnut Cake with Whipped Creme Fraiche & Cherry Jam (Gluten, Oil & Sugar Free)
- Chocolate Cupcakes with Balsamic Roasted Strawberries & Cream Cheese Frosting (Vegan, Gluten & Refined Sugar Free)
- Chocolate Mulled Wine Mini Cake with Cranberry Jam (Vegan, Gluten & Refined Sugar Free)
- Gingerbread Cheesecake (Gluten, Sugar Free & Lower Fat)
- Saffron Muffins (Gluten & Refined Sugar Free)
- Bundt Cake with Plum Jam (Gluten & Refined Sugar Free)
Gingerbread Cupcakes with Lingonberry Filling (Gluten, Oil, Nut & Sugar Free)
Ingredients
For the cupcakes
- 2 Eggs
- 1 1/2-2 dl Sugar free granulated sweetener
- 2 tbsp Sugar free brown sugar
- 1/2 dl Apple sauce
- 1/2 dl Swedish Filmjölk/sour milk (sub for a not too thick plain yogurt)
- 1 tsp Molasses (optional, but recommended)
- 1/2 tsp Vanilla extract
- 1 1/2 dl Oat flour
- 1/2 dl Rice flour
- 1 1/2 tbsp Gingerbread spice
- 3/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/3 tsp Salt
For the filling
- 2 dl Lingonberries
- 1 dl Water
- 2-3 tbsp Sugar free granulated sweetener
For the frosting
- 100 g Cream cheese (I used reduced fat)
- 50 g Greek yogurt
- 2 dl Sugar free powdered sugar
- 2 tsp Glögg/Mulled wine (optional)
Instructions
- Preheat the oven to 175 degrees Celsius.
- Line 8-10 cupcake mold or a muffin pan.
- Combine oat flour, rice flour, gingerbread spice, baking powder, baking soda and salt in a bowl. Set aside.
- Add eggs and sugar to a big bowl, beat until pale and fluffy.
- Next add the apple sauce, filmjölk/sour milk, molasses and vanilla extract. Whisk until combined.
- Add 1/3 of the dry ingredients and stir until combined. Continue with the remaining part and stir just until combined.
- Divide the batter between the molds filling them 3/4 of the way up. Bake in the middle of the oven for 14-16 minutes. Remove form the oven and let them cool completely.
- Add lingonberries, water and sweetener to a small pot and bring to a boil. Let it simmer for 15-25 minutes until reduced.
- Add the ingredients for the frosting to a bowl, whisk until fluffy and combined. Place in the fridge until ready to assembly.
- When the cupcakes have cooled make a whole in the middle of the cupcake using a melon baller or a small spoon. Add about 1-1 1/2 tsp lingonberry jam to each cupcake.
- Place the frosting in a piping bag and top the cupcake. Or use a spoon/knife and place the frosting on top and spread it evenly around the cucpakes.
- Store in the fridge.
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