
Sugar-free gingerbread cupcakes
The holiday season is approaching, and what could be better than enjoying a sweet treat that’s completely sugar-free? These sugar-free gingerbread cupcakes combine the spicy flavor of gingerbread with the creamy sweetness of Steviala Caramel Crush. Perfect for a cozy Sinterklaas evening or to share with friends and family.
With this recipe, you’ll make 12 low-carb cupcakes. Start with a solid base (use our recipe for low-carb cupcakes) and turn them into a festive delight!
Ingredients
Cupcakes
- 12 low-carb cupcakes (recipe here)
Sugar-Free Buttercream
- 80 grams egg whites (approximately 2-3 egg whites)
- 150 grams Steviala Kristal Sweet
- 250 grams unsalted butter, at room temperature
For Decoration
- 100 grams homemade low-carb pepernoten
- Steviala Caramel Crush
Baking supplies
- Mixing bowl
- Stand mixer
- Spatula
- Piping bag with nozzle
Preparation
Making Sugar-free buttercream
First, prepare the low-carb cupcakes as indicated in our recipe. Then, whisk the egg whites and Steviala Kristal Sweet in a heatproof bowl over a pan of gently simmering water. Continue whisking until the sugar has completely dissolved (check by rubbing a bit between your fingers). Remove the bowl from the pan and beat the mixture with a hand mixer or stand mixer until stiff peaks form. The bowl should cool down during this process.
Finally, gradually add the softened butter, one piece at a time, while continuing to mix. Once all the butter is incorporated, you’ll have a silky smooth buttercream.
Assembling Sugar-free gingerbread cupcakes
Fill a piping bag with the buttercream and pipe a beautiful swirl on each cupcake. Generously drizzle Steviala Caramel Crush on top for an extra sweet and festive touch. Finally, decorate with homemade pepernoten.