Gingerbread Cupcakes (with Lemon Buttercream Frosting!) 🍋 gluten free & keto


  1. Gilliane says:

    These are probably the best cupcakes I’ve ever made. They are very tasty and the texture is just perfect. I was wondering if we could use the same recipe without the spices to make plain vanilla cupcakes or even just a vanilla cake?

  2. Terri says:

    Made these cupcakes today and they are AWESOME. I made the following changes, though: doubled the recipe (because who makes 6 muffins?); added 1/3 cup of unsweetened cocoa powder; tripled the spices (i.e., instead of 1/2 tsp, I used 1-1/2 tsp) because I like spic; I used flaxseed instead of xanthan gum(because that’s what I had); skipped the frosting. Absolutely delicious.

    • Paola says:

      Terri thank you so much for getting back (also with your modifications, super helpful!). So glad you enjoyed them!

      And THANK YOU for sharing 😉 just saw your post! Means a lot! xo Paola

  3. Mary Stiles says:

    I made these as well and they’re probably the nicest keto muffins I’ve baked thus far. They really do have a wonderful spongy texture!! And don’t even get me started on the frosting….! My kids were literally fighting to lick the bowl!

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