Course Desserts
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian

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Maple Glazed Lentil Gingerbread Cupcakes

Prep Time 10 minutes
Cook Time 15 minutes



  • 3 qt lentil flour
  • 3/4 tbsp baking soda
  • 3/4 tbsp ginger, ground
  • 3/4 tbsp cinnamon, ground
  • 1 tsp salt, kosher
  • 2 tbsp ginger, fresh; grated and squeezed to extract juice
  • 3 eggs
  • 3/4 cup sugar, brown
  • 1 + 1/2 tbsp vanilla extract
  • 1/4 cups agave nectar
  • 3/4 cup molasses
  • 3 cups water, warm


  • 1/2 cup butter, softened
  • 18 oz no-nut butter
  • 1 tbsp vanilla
  • 1/2 cup cream, or evaporated milk

Maple Glaze

  • 1 cup maple syrup
  • 1 tbsp water, hot



  • Heat oven to 350 degrees. Grease mini cupcake pan with spray release oil. Sift flour, baking soda, ground ginger, cinnamon, salt.
  • Separate egg yolks from whites. Whip whites to medium peaks and set aside. In mixing bowl add sugar, agave, vanilla, molasses, and egg yolks. Cream well. Add 1 1/2 cups water. Gradually add the dry ingredient mixture and the rest of water a little of each at a time until batter forms. After batter forms, fold in egg whites.
  • Scoop into well-oiled mini cupcake pan. Bake 15 minutes or until toothpick comes out of center of cake clean (140 degrees if temperature is taken).


  • Whip no-nut butter on medium and slowly add soft butter until combined. Add vanilla. Whip. Add cream very slowly until whipped to smooth and fluffy consistency.
  • Mix maple syrup with water and brush onto cool cupcake for shine and shelf stability. Frost cupcakes before serving.