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    Home » Recipes » Desserts » Easy, Small Batch Gingerbread Cupcakes

    Easy, Small Batch Gingerbread Cupcakes

    Published: Dec 12, 2022 by Chelsea Peachtree · This post may contain affiliate links ·

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    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.

    A gingerbread cupcake next to a bottle of brut and a glass of brut with sparkly lights in background.

    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

    all dry ingredients mixed together in a bowl.
    1. First, using a large mixing bowl, mix together the dry ingredients until they are fully combined.
    all ingredients mixed together in a bowl creating a soft batter.
    1. In a separate, smaller bowl, mix together the wet ingredients, including the molasses, until they are mixed fully together.
    2. Slowly mix the wet ingredients into the dry, continuing to mix until a soft batter appears
    cupcakes in the cupcake tray before baking.
    1. Line a cupcake tray with cupcake liners or grease it, then scoop approximately 3 ½ tbsp into each liner/tray.
    Baked cupcakes in the cupcake tray without frosting
    1. 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.

    Gingerbread cupcake cut in half to show the inside and the frosting with greenery for christmas in the background, as well as more cupcakes and a glass of brut with the bottle

    FAQs

    How do I ensure my cupcakes are moist and fluffy?

    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!

    Can I bake these cupcakes in advance?

    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.

    Should I refrigerate my cupcakes?

    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.
    Gingerbread cupcake  with greenery for Christmas in the background

    Related Recipes

    • Strawberry Prosecco Cupcakes (vegan)
    • Vegan Chocolate Bourbon Cupcakes
    • No Bake Gingerbread Protein Balls
    • Vegan Biscoff Brownies

    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

    Chelsea Peachtree
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 4
    Calories 596 kcal

    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.

    Nutrition

    Serving: 4gSodium: 469mgCalcium: 95mgVitamin C: 1mgVitamin A: 106IUSugar: 104gFiber: 1gPotassium: 283mgCalories: 596kcalTrans Fat: 1gSaturated Fat: 8gFat: 10gProtein: 3gCarbohydrates: 126gIron: 2mg
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    Chelsea Peachtree in the kitchen

    Hi, I'm Chelsea! I am the recipe developer, content creator, photographer, and soul behind this blog. I eliminated meat from my diet at the age of 5 and have been cooking my own meals since. Here, I share with you some of my favorites in hopes you will see it is easy to ditch the meat!

    More about me →

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