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–+ servings

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
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
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: 4gCalories: 596kcalCarbohydrates: 126gProtein: 3gFat: 10gSaturated Fat: 8gTrans Fat: 1gSodium: 469mgPotassium: 283mgFiber: 1gSugar: 104gVitamin A: 106IUVitamin C: 1mgCalcium: 95mgIron: 2mg
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