Healthy Gingerbread Cupcakes with Chai Cream Cheese Frosting

The holiday season is the perfect time to embrace warm spices and cozy baked goods, and what better way to do so than with these healthy Gingerbread Cupcakes topped with a luscious homemade Chai Cream Cheese Frosting? They’re soft, subtly sweet, and full of festive flavors. Plus, they’re made with wholesome ingredients like whole wheat pastry flour, dates for natural sweetness, and our Pasture Raised Eggs—because high-quality eggs make all the difference in baking perfection.

These cupcakes are a healthier alternative to traditional gingerbread treats without sacrificing flavor. Let’s get baking!

Ingredients You’ll Need

For the Cupcakes:

• 1 cup dates, pitted

• 1/2 cup unsweetened almond milk

• 1 Chino Valley Ranchers Pasture Raised Egg

• 1/4 cup unsalted butter, melted

• 2 tbsp black strap molasses

• 1 tsp vanilla extract

• 1 cup whole wheat pastry flour

• 1/4 cup natural cane sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp ground ginger

• 1/4 tsp clove

• 1/4 tsp sea salt

For the Chai Cream Cheese Frosting:

• 4 oz full-fat cream cheese, softened

• 1/4 cup plain yogurt

• 2 tbsp unsalted butter, softened

• 2 tbsp honey

• 1 tsp vanilla extract

• 1 tsp chai spice

How to Make the Gingerbread Cupcakes

1. Preheat the Oven
   Preheat your oven to 350°F and line a muffin tin with paper liners (or lightly oil the cups).

2. Prepare the Batter

• Soak the dates in hot water for 5-10 minutes, then blend them with almond milk until smooth.

• In a mixing bowl, whisk together the melted butter, egg, molasses, and vanilla extract. Stir in the blended date mixture.

• Add the dry ingredients—flour, cane sugar, baking powder, baking soda, cinnamon, ginger, clove, and sea salt—into the wet mixture. Gently mix until just combined.

3. Bake the Cupcakes
   Divide the batter evenly among the muffin cups. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

How to Make the Chai Cream Cheese Frosting

1. In a mixing bowl, beat together the cream cheese, yogurt, and butter until smooth and creamy.

2. Add the honey, vanilla extract, and chai spice. Beat again until well-combined and fluffy.

Bringing It All Together

Once the cupcakes are fully cooled, pipe or spread the chai cream cheese frosting over the tops. Sprinkle a little extra chai spice or cinnamon for a festive finish.

These cupcakes are soft, perfectly spiced, and just sweet enough to satisfy. Whether you’re hosting a holiday brunch, baking forthe family, or treating yourself to a cozy afternoon snack, this recipe will quickly become a seasonal favorite.

If you try this recipe, snap a picture and tag us @chinovalleyranchers. We’d love to see your beautiful gingerbread cupcakes and how you’re celebrating the season with healthier treats.