Vegan Gingerbread Cupcakes the perfect, easy to make cupcake for the holiday season. They make you want to sing holiday carols while taking a bite. Rich and full of warm Christmas spices, this cupcake is moist and chewy cake. These vegan gingerbread cupcakes are topped with a sweet gingerbread frosting, making them absolutely irresistible.
VEGAN GINGERBREAD CUPCAKES
What is there not to love about gingerbread cupcakes? They smell delicious, taste even better and will always remind you of one of the best times of the year.
These moist, soft cupcakes are topped with a tangy gingerbread frosting that will leave completely satisfied. The cupcake itself is on the denser side and the frosting is nice and thick.
What I love about these cupcakes is that they are filling enough that one is enough! You know what I mean, when one cupcakes leaves you feeling empty and hungry for more. Well, you will not have to worry with these cupcakes, as they will not only satisfy your Christmas craving, but will keep you full.
INGREDIENTS FOR VEGAN GINGERBREAD CUPCAKES
The ingredients for these cupcakes are very straight forward. I have also provided you with substitutions.
Flour – I used all purpose regular flour. You may gluten free, wheat or oat at a 1-1 ratio. I have not tested it with coconut or almond flour, but I do believe you will need to add more liquid. I suggest adding more plant based milk.
Brown Sugar – You may use coconut sugar as a substitute.
Cinnamon – You may omit this ingredient and use ½ tsp more of allspice.
Ginger – Ginger is an absolute for this recipe. I would not recommend subbing it out for something else. I used powder ginger.
Nutmeg – If you cannot find nutmeg, you may omit it or sub it for a 1-1 ratio with cinnamon.
Allspice – You may substitute allspice with cinnamon at a 1-1 ratio.
Dark Molasses – I know, Molasses gets a bad rep. This recipe does call for a small amount of it (only 2 tbsp), and it does give the cupcakes more of a holiday feel, plus it thickens them. While I highly encourage you to use the molasses, you may use 1 tbsp of dark corn syrup and one tbsp of maple syrup.
Almond Milk – You may use any plant based milk and may use plain or vanilla flavored.
Coconut Oil – You may use vegan butter at a 1-1 ratio.
Maple Syrup – I prefer maple syrup over regular sugar (yes, I know this recipe calls for brown sugar too). You may sub sugar at a 1-1 ratio, but if you do, add in 1 tbsp more of almond milk.
As for the frosting, you may use the above substitutes. You can certainty use a different frosting recipe if you prefer. See my vegan cheesecake frosting here.
BAKING THE VEGAN HOLIDAY CUPCAKES
It is very easy to bake these cupcakes. You will line a cupcake tray with 6 liners and evenly disburse the batter into each. Then, bake for 20-22 minutes or until you are able to insert a toothpick inside of one and it comes out clean.
You may also place the batter in a bread loaf and cook for the same amount of time. It is possible it will require an extra 8-10 minutes of cook time. Be sure to insert the toothpick into the center of the loaf to ensure it is fully cooked.
STORING THE GINGEBREAD FROSTED CUPCAKES
Store the cupcakes in an air tight container in the refrigerator for up to five days.
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Vegan Gingerbread Cupcakes with a Gingerbread Frosting
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 almond milk
- 2.25 tbsp melted coconut oil
- ½ tsp vanilla extract
- 2 tbsp maple syrup
Gingerbread Frosting
- 3 ½ cups powdered sugar
- 1 ½ tsp melted vegan butter
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp molasses
- 1 tsp dark molasses
Instructions
Gingerbread Cupcake
- Preheat the oven to 350 degrees F. Line a cupcake tin with 6 cupcake liners. Grease the liners.
- In a large mixing bowl, mix all of the dry ingredients together until they are well combined.
- In a medium mixing bowl, mix all wet ingredients until well combined.
- Slowly pour the wet ingredients into the dry and mix until all are combined.
- Scoop mixture evenly into each liner (approx. 3 tbsp in each).
- Bakefor 20-22 minutes, or until you are able to insert a toothpick and remove it cleanly.
- Let cool for 15 minutes. Once cool to the tough, frost.
- Store in an air tight container in the fridge for up to 5 days.
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
Brown Sugar – You may use coconut sugar as a substitute.
Cinnamon – You may omit this ingredient and use ½ tsp more of allspice.
Ginger – Ginger is an absolute for this recipe. I would not recommend subbing it out for something else. I used the powder version, and have not tested it with fresh raw ginger.
Nutmeg – If you cannot find nutmeg, you may omit it or sub it for a 1-1 ratio with cinnamon.
Allspice – You may substitute allspice with cinnamon at a 1-1 ratio.
Dark Molasses – I know, Molasses gets a bad rep. This recipe does call for a small amount of it (only 2 tbsp), and it does give the cupcakes more of a holiday feel, plus it thickens them. While I highly encourage you to use the molasses, you may use 1 tbsp of dark corn syrup and one tbsp of maple syrup.
Almond Milk – You may use any plant based milk and may use plain or vanilla flavored.
Coconut Oil – You may use vegan butter at a 1-1 ratio.
Maple Syrup – I prefer maple syrup over regular sugar (yes, I know this recipe calls for brown sugar too). You may sub sugar at a 1-1 ratio, but if you do, add in 1 tbsp more of almond milk.
As for the frosting, you may use the above substitutes. You can certainty use a different frosting recipe if you prefer. See my vegan cheesecake frosting here.
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