Gingersnap Muffins with Vanilla Buttercream

Gingersnap Muffins with Vanilla Buttercream

These Gingersnap muffins are a holiday treat everyone is sure to love! They have a soft fluffy texture, subtle ginger flavour, and they are made with simple ingredients. For a holiday brunch, bake them into mini muffins for a bite size treat!


Low Carb, Sugar-Free

Makes 6 standard size muffins


For the muffin batter:

3 eggs

¼ cup Melted butter

¼ cup Full-fat yogurt

2 tablespoons Molasses

1 teaspoon Vanilla extract

1 cups Almond flour

¼ cup Coconut flour

½ cup Swerve Granular Sugar Replacement

3 heaping teaspoons Gingersnap Seasoning

1 teaspoons Baking soda

¼ teaspoon Salt

For the buttercream:

½ cup Salted butter, softened

½-¾ cup Swerve Confectioners (Icing) Sugar Replacement (adjust to taste)

½ teaspoon  Vanilla extract

1 teaspoon  Gingersnap Seasoning


1. Preheat oven to 350 degrees℉ and prepare a muffin tin with 6 liners. Combine the eggs, melted butter, yogurt, molasses, and vanilla extract in a medium bowl. Whisk to form a smooth consistency.

2. Add the almond flour, coconut flour, stevia blend, gingersnap seasoning, baking soda, and salt. Slowly mix to form a smooth batter. It will be quite thick.

3. Evenly spoon the mixture into the liners. Bake for 20 minutes, or until tops are golden brown and muffins are cooked through. Transfer to a wire rack and cool.

4. To make the buttercream, mix the softened butter with the stevia blend. Adjust sweetness to taste. Add the vanilla extract and gingersnap seasoning and mix well. Once the cupcakes have cooled, evenly frost the tops, and store at room temperature in an airtight container.  Do not refrigerate.

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