“Who doesn’t like gingerbread? I’ve made these a few times for the kids at parties and they always go down very well,” says fitness expert and author Joe Wicks.

“The date topping is genius, too. When soaked in hot water, the dates soften and can be blended into a purée, which has a smooth, sticky texture and a caramel-like flavour.”

Joe Wicks' gingerbread cupcakes with date caramel
Joe Wicks’ gingerbread cupcakes with date caramel (Dan Jones/PA)
Joe Wicks' gingerbread cupcakes with date caramel
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Nutrition Facts
Gingerbread cupcakes with date caramel
Amount Per Serving
Calories 210 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 29mg10%
Sodium 69mg3%
Potassium 257mg7%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 19g21%
Protein 6g12%
Vitamin A 60IU1%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Gingerbread cupcakes with date caramel

These healthy sweet treats are iced with a sticky date topping.
Prep Time20 mins
Cook Time25 mins
Soaking time for dates:15 mins
Total Time1 hr
Course: Dessert, Tea-time
Cuisine: British
Servings: 6
Calories: 210kcal
Author: Joe Wicks


  • Muffin tin
  • Medium bowl
  • Jug
  • hand blender/food processor/standing blender


  • 90 g wholemeal plain flour
  • 30 g soft dark brown sugar or coconut sugar
  • 25 g ground almonds
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • tsp ground clove
  • tsp ground nutmeg
  • pinch of salt
  • 90 g 0% fat Greek yoghurt
  • 45 ml water
  • 1 egg
  • tbsp melted coconut oil
  • 2 tbsp crystallised ginger chunks to decorate

For the date caramel:

  • 100 g pitted dates
  • 60 ml milk or non-diary milk
  • 1 tsp vanilla extract
  • pinch of salt


  • Preheat the oven to 200°C/180°C fan and line a standard muffin tin with six muffin cases.
  • Mix together the flour, sugar, ground almonds, baking powder, bicarbonate of soda, spices and salt in a medium bowl.
  • In a separate bowl or jug, combine the yoghurt, water, egg and coconut oil.
  • Pour the wet mixture into the dry mixture and stir together until just combined. Divide the mixture between the prepared muffin cases.
  • Bake for 20–25 minutes until lightly browned on top and a toothpick inserted into the centre of a cupcake comes out clean. Set aside to cool.
  • Meanwhile, make the caramel. Place the dates into a small jug and cover with boiling water. Set aside for 15 minutes to soak.
  • Drain the dates and return to the jug, then add the milk, vanilla and salt. Blend until smooth with a hand blender, or in a food processor or free-standing blender.
  • Once you’re ready to serve the cupcakes, frost them with the date caramel and sprinkle on some of the crystallised ginger chunks for decoration.


Calories: 210kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 69mg | Potassium: 257mg | Fiber: 4g | Sugar: 19g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

Feel Good Food by Joe Wicks is published by HQ. Photography by Dan Jones.

Feel Good Food: Bestselling fitness guru Joe Wicks’ new cookbook for the whole family full of...
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  • Wicks, Joe (Author)
  • English (Publication Language)

Last update on 2022-06-24 / Affiliate links / Images from Amazon Product Advertising API

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