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Candied Ginger Cupcakes

These moist cupcakes will have you begging for more... okay, I know what that sounded like but really, we ate 10 out of 11 in less than two hours. THEY'RE SO GOOD

Serving Size: 12 cupcakes

Baking Time: 20 min


Ginger Cupcakes

  • 1 1/2 cup Organic Unbleached All purpose flour

  • 1 1/2 tablespoon Organic double acting baking powder

  • 2 dashes Sea salt

  • 2 dashes Ceylon Cinnamon

  • 1 teaspoon Powdered Ginger

  • 1 tablesoon Organic Apple cider vinegar

  • 1 cup Oat milk or non dairy milk

  • 1/3 cup Safflower or Olive Oil

  • 1/2 cup Raw blue agave or brown sugar

  • 2 drops Organic Almond extract

  • Handful (or little box) of raisins

  • Solo bag or handful of Candied Ginger BANANE

Cinnamon Frosting

  • 1 cup of Powdered Sugar

  • Half cup of oat milk

  • 3 drops Organic Almond extract

  • 1 dash of salt

  • 2 dashes of cinnamon

  • 1 dash of Powdered Ginger

  • Squeeze of lime


Ginger Cupcakes

  1. Preheat oven to 350 degrees

  2. Add all the dry ingredients (flour, baking powder, raisins, salt, cinnamon) into the bowl and mix with plantain

  3. Add wet ingredients (oat milk, agave, vinegar, extracts) and mix all together (should see bubbles)

  4. Spray or brush oil on bottom of cupcake tray

  5. Fill each cupcake slot in the tray up 3/4 of the way with cake batter

  6. Bake for 20 min or until golden brown

  7. You can check if the cupcake is cooked fully through by sticking a toothpick in the middle


  1. Wait 15 min for cupcakes to cool

  2. Use a knife to circle the edges of each pancake to make sure they'd aren't stuck

  3. Gently remove cupcakes from tray

  4. Pipe or frost the cupcakes with the frosting

  5. Crush up or blend the ginger plantains and sprinkle them on top of frosted cupcake

  6. Add a leaf of mint or a full size chip on top for a little extra zhuzh it up


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