SCD Gingerbread Cupcakes With Lemon “Cream Cheese” Frosting

SCD Gingerbread Cupcakes

Grain-Free, Gluten-Free, SCD

It’s holiday time!!🎄
For us, the moment our Thanksgiving leftovers go into the fridge, Christmas time begins.
Is this annoying? Maybe. Do we care?? No way!! There are just too many wonderful smells, sounds + beautiful colors involved to resist kicking off the holiday season early. One fragrance in particular is that of warm gingerbread baking in the oven–isn’t it just marvelous?

SCD Gingerbread Cupcakes

Growing up, my mother would always serve warm gingerbread after Christmas dinner with a sweet lemon cream cheese glaze. It never would have occurred to me to pair the two flavors together, but the combination is indeed magical.✨

SCD Gingerbread Cupcakes

I wanted to create a Specific Carbohydrate version, so we instead made a honey sweetened lemon farmer cheese frosting to top these gingerbread cupcakes-and it too is heavenly!😇

Tips For Today:
-Our SCD Gingerbread Cookie recipe is included below the cupcakes recipe if you’d like to add the decorative cookie stars. You can also find it here if you’d like to see that full post.

-If you’re not following the SCD diet and would prefer a traditional cream cheese frosting (dairy-free option available), have a look at the frosting we use for our grain-free Carrot Cake. You can just simply blend lemon zest and a teaspoon or 2 of lemon juice into that frosting.

-We used Friendship Farmer Cheese for this frosting-which is SCD legal, they usually carry it at Whole Foods as well as Fairway-you can call always ahead to your local grocer. Or alternatively, you can make and use your own SCD cream cheese if you like.

-Using a food processor for the frosting is important as the dry curd cottage cheese needs to be smoothed. If you don’t have a food processor, I think an immersion blender could work or blender (Magic Bullet blenders works great as well).

SCD Gingerbread Cupcakes

Happy Baking + Enjoy The Recipe!😊🎄

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SCD Gingerbread Cupcakes

SCD Gingerbread Cupcakes With Lemon “Cream Cheese” Frosting

  • Author: Lila Ruth
  • Total Time: 50 min
  • Yield: 10-12 cupcakes 1x


  • 2.5 cups almond flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 2 eggs
  • 1/3 cup honey
  • 1/4 cup olive oil
  • 3 tablespoons prune juice (or molasses for traditional version)
  • 3 tablespoons applesauce
  • 2 tablespoons almond milk (or coconut milk)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract

For The Frosting: (Double frosting recipe for tall piped look pictured here).

  • 7.5 ounces Farmer Cheese (1 packageDry Curd Cottage Cheese). We use Friendship brand, you can also use homemade SCD cream cheese.
  • zest of 1 lemon
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 2.5 tablespoons honey
  • 1 teaspoon lemon juice


  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, spices and baking soda. Then add your eggs, honey, olive oil, molasses (or prune juice), applesauce, almond milk, apple cider vinegar and vanilla extract. Blend until smooth.
  3. Pour your batter into cupcake liners a little over 1/2 way full. Yields 12. Bake at 350 degrees for about 25 minutes. Let your cupcakes cool completely before removing from cupcake tin.
  4. While your cupcakes are cooling, mix together your frosting. In a food processor (or blender), cream together your softened butter and Farmer Cheese. Add in lemon zest, honey, vanilla extract, lemon juice and blend again. Place frosting in freezer for 10 minutes to firm up. (The butter will cool, which thickens the frosting). Remove your frosting from the freezer and blend again in food processor until smooth. Spread or pipe over cooled cupcakes and enjoy! Store leftovers in an air tight container and refrigerate.
  • Prep Time: 25 min
  • Cook Time: 25 min

Keywords: grainfree, scd, specific carbohydrate diet, gluten-free, gingerbread, cupcakes, holiday baking, lemon


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Iced gingerbread Cookies (scd version)

  • Author: Lila Ruth
  • Total Time: 45 min
  • Yield: 10-12 cookies 1x


  • 2 1/4 cups almond flour (Bob’s Red Mill)
  • 1 tablespoon pumpkin pie spice (or 1 tsp each of ground cinnamon, ginger + cloves)
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter, melted (or ghee)
  • 1/4 cup honey
  • 2 tablespoons prune juice (no additives)
  • 1 teaspoon vanilla extract
  • FROSTING: (See Tips in post above to use our SCD Farmer Cheese Frosting from our SCD Pumpkin Bread recipe if you prefer)
  • 2/3 cup Spectrum Shortening or butter
  • 1/4 cup honey
  • 1 tablespoon vanilla extract
  • 1/2 cup egg white powder (Hoosier Hill Farms) or plain egg white protein powder will do.
  • 1/4 teaspoon salt
  • natural food coloring-beet powder for pink and reds, spirulina powder for green. Watkins makes a great natural food coloring if tolerated.


  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, pumpkin pie spice and baking soda.
  3. Add honey, melted butter, prune juice + vanilla extract and work through by hand until dough starts to form. Dough will be a bit sticky, let dough rest for 5 minutes.
  4. Roll out dough between two sheets of parchment paper, the top layer of paper will keep it from sticking to the rolling pin. Cut cookies into desired shapes.
  5. Gently peel and lift cookie cutouts and transfer carefully to parchment lined baking sheet. (You can use a knife or offset spatula to lift the edges from the parchment paper to assist in lifting the cookies).
  6. Bake at 350 degrees for 10-12 minutes–they will still be soft but starting to brown a touch around the edges. Let them cool completely on the baking sheet–do not move them, they will firm up during the cooling process.
  7. Blend frosting ingredients together with hand mixer while you’re waiting for your cookies to cool. Chill frosting for 10 minutes in freezer, it will thicken. Blend frosting again and decorate as desired. Store leftovers in an airtight container. Enjoy!
  • Prep Time: 30 min
  • Cook Time: 15 min

Keywords: grainfree, glutenfree, scd, specificcarbohydratediet, sugarcookies, holiday, christmas, cookies


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  1. You can hardly go wrong with a combination like cinnamon, ginger, and nutmeg – especially around the holidays. I’d never considered prune juice as a substitute for molasses, and it’s nice to have options, because I don’t care much for the latter. The coconut milk options sounds interesting.

    1. Thank you so much for your kind comment! I agree, those spices are just wonderful! I go through probably too many jars of pumpkin pie spice, especially during this season. And so glad you like the prune juice option, we were really hoping to maintain some of the rich color and flavor from the molasses but still make it Specific Carbohydrate Diet Friendly. 😀

  2. We love gingerbread too! Lemon cream cheese topping to pair it with sounds amazing Catherine. So neat that you are carrying on your mother’s tradition. Those little stars are top are adorable as well. Thanks for this recipe- it’s putting me in the Christmas baking mood 🙂

    1. Thank you so very much Noelle, these flavors bring back such great memories. And these cupcakes would be so much better with a scoop of your gingerbread ice cream, definitely making that for Christmas!! 😀

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