These small batch vegan gingerbread cupcakes are the ultimate holiday treat! They are moist, soft and best enjoyed with a crisp glass of Taittinger Brut Reserve. This small batch recipe makes four generous cupcakes, and only takes 30 minutes to prep + bake.
This blog post is sponsored by Taittinger. Taittinger’s Brut La Française is an excellent drink for any celebration. Taittinger is critically acclaimed for their high-quality production standards and sustainable practices.
This family owned and operated Champagne house also receives worldwide recognition among connoisseurs because Taittinger's uses a higher proportion of Chardonnay grapes in its blends compared with other large houses.
Find Taittinger in a store near you to pair with your gingerbread cupcakes today. Try my other Taittinger inspired recipes, too: Vegan Pumpkin Banana Bread, Creamy Vegan Truffle Pasta and Dairy Free Charcuterie Board.
Why You'll Love This Recipe
- Small Batch. This recipe makes four cupcakes, making it the ultimate treat for a family that wants to enjoy these cupcakes for just one night or anyone who does not a whole batch of cupcakes hanging out!
- Extra Indulgent. Just like my Vegan Bourbon Chocolate Cupcakes + my Strawberry Prosecco Cupcakes, these cupcakes don't disappoint! They're tender, full of warm spices, and guaranteed to satisfy a sweet tooth. Plus, they are topped with gingerbread frosting for more holiday cheer!
- Quick and easy. Making homemade cupcakes without pre-made mix and pre-made frosting is easier than you think. All you need is 10 minutes to prep and a few simple ingredients.
Ingredients and Substitutions
- flour - All purpose flour is almost always a safe choice in baking and is the best flour to use when making these cupcakes. If desired, you can substitute Bob's Red Mill Gluten Free Flour.
- vegan butter - Any vegan butter will work here, but vegan butter that comes in a block is best. My favorite to use is Miyoko's Creamery. You can also use coconut oil in place of butter.
- blackstrap molasses - Dark molasses gives this cupcake a bold, holiday flavor. It is also a great source of iron. You can find it in the baking section of most grocery stores.
- plant based milk - I like to use oat or almond milk in most of my vegan baking, but you can use any plant-based milk you have on hand. Just make sure to use an unsweetened milk or your cupcakes may be too sweet!
- maple syrup - maple syrup naturally sweetens up these cupcakes in place of regular sugar. You can use regular, white sugar in its place or honey if you are not vegan.
Step by Step Instructions
- First, using a large mixing bowl, mix together the dry ingredients until they are fully combined.
- In a separate, smaller bowl, mix together the wet ingredients, including the molasses, until they are mixed fully together.
- Slowly mix the wet ingredients into the dry, continuing to mix until a soft batter appears
- Line a cupcake tray with cupcake liners or grease it, then scoop approximately 3 ½ tbsp into each liner/tray.
- Bake for 20 minutes then let them cool before frosting.
Storing Instructions
These vegan gingerbread cupcakes will last for up to 3 days in an airtight container on the counter. I do not recommend storing the cupcakes in the fridge because they will harden due to the coconut oil and butter.
FAQs
Do not overmix the batter or it will cause the cupcakes to become denser and harder. Be sure to always mix on a low speed too!
Yes, you can! They will last up to 3 days in an air tight container on the counter. For best results, I recommend baking them no less than 24 hours before consuming.
No. Due to the coconut oil and butter, the cupcakes will harden if they are chilled at all.
Tips for Success
- Always use a low speed when mixing. This will avoid overmixing, which will cause the cupcakes to become hard.
- Use melted butter + coconut oil. While some recipes call for room temperature, melted butter and coconut oil is critical to making these cupcakes.
Related Recipes
If you make this recipe, I would absolutely love for you to leave a rating and review. I absolutely love connecting with you!
Easy, Small Batch Gingerbread Cupcakes
Ingredients
Cupcake Ingredients
- ¾ cup flour
- ¼ cup packed brown sugar
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp ginger powder
- ¼ tsp nutmeg
- ¼ tsp allspice
- 2 tbsp dark molasses
- ¼ cup plant based milk
- 2 ½ tbsp melted coconut oil
- ½ tsp vanilla extract
- 2 tbsp maple syrup
Gingerbread Frosting
- 2 ½ cups powdered sugar
- 1 ½ tsp melted vegan butter
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 1 tsp cinnamon
- ½ tsp allspice
- 2 tsp molasses
Instructions
Gingerbread Cupcake
- Preheat the oven to 350 degrees F. Line a cupcake tin with 4 cupcake liners or grease four cavities of the tray.
- In a large mixing bowl, mix all of the flour, salt, baking soda, brown sugar and spices together until they are well combined.
- In a separate, medium mixing bowl, mix all plant milk, molasses, maple syrup, coconut oil and vanilla.
- Slowly pour the wet ingredients into the dry and mix on a low speed until they are combined. Do not overmix.
- Scoop mixture evenly into each liner (approx. 3 ½ tbsp in each).
- Bake for 20 minutes, or until you are able to insert a toothpick and remove it cleanly.
- Allow the cupcakes to cool for about 10-15 minutes then frost. Be sure they are cooled before you frost them or the frosting will melt off.
- Enjoy with a glass of Taittinger Brut Reserve.
Gingerbread Frosting
- Using a mixer, mix all ingredients until frosting forms.
- If the frosting is too thick, add a splash of milk. If it is too thin, add 2 tbsp of powdered sugar. Note, this frosting is on the thicker side.
Notes
-
- Always use a low speed when mixing. This will avoid overmixing, which will cause the cupcakes to become hard.
-
- Use melted butter + coconut oil. While some recipes call for room temperature, melted butter and coconut oil is critical to making these cupcakes.
- Storage. These vegan gingerbread cupcakes will last for up to 3 days in an airtight container on the counter. I do not recommend storing the cupcakes in the fridge because they will harden due to the coconut oil and butter.
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