White Chocolate Ganache Cupcakes

White Chocolate Ganache Cupcakes

These White Chocolate Ganache Cupcakes are the perfect holiday treat if you are looking for something quick AND healthy. We used our seasonal Gingersnap Cashew Butter... but if you want to make these cupcakes any time of the year we suggest using our Chocolate Chip Cookie Cashew Butter for some added sweetness! 


PREP TIME: 10 minutes
COOK TIME: 18 minutes
MAKES: 10 muffins 


  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 2 tbsp ground flax seeds
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1/4 cup Gingersnap Cashew Butter
  • 1/3 cup coconut sugar
  • 1 1/2 tsp baking soda
  • 1 cup almond milk
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1 tsp cinnamon
  • 1tsp vanilla
  • 1/4 tsp nutmeg
  • pinch of sea salt


  • 3/4 cup vegan white chocolate
  • 1 tbsp coconut oil


Mix together the flax & water & set aside to thicken into a flax egg. Combine maple syrup, apple cider vinegar, almond milk, and Abby's Better Gingersnap Cashew butter. Mix until incorporated. Once fully mixed, add almond flour, tapioca flour, coconut sugar, baking soda, ginger, cardamom, cinnamon, nutmeg, and salt. Continue to mix. While mixing, add in flax egg and vanilla extract until everything is fully mixed together. Pour an equal amount into lined muffin tin. Bake at 350F for 18 minutes. In a separate pot, melt the white chocolate over medium heat in a small saucepan with the oil. Once smooth, remove from heat. Poke a small hole in the top of each cupcake & insert some of the ganache into the hole. Place in the fridge until ready to eat!

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