It Doesn't Taste Like Chicken

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Vegan Gingerbread Cupcakes

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It’s beginning to look a lot like deliciousness, everywhere you go! (Sung in brilliantly, gorgeous, singing voice, of course).

These cupcakes are my new favourites. Rich, Christmas spices, a moist and chewy cake, making that perfect gingerbread texture (in my not so humble opinion). All topped with a salted caramel gingerbread frosting. Let’s say that again, salted caramel gingerbread frosting. I mean really, is there anything else you need in life? A spoon maybe?

Vegan-Gingerbread-Cupcakes



This recipe took some serious work in the kitchen. Serious = lots of batter eating.  You might have seen my sunken cupcake attempt on Instagram or Facebook, but not to worry, I figured it out. The secret? Three tips!

  1. Preheat your oven, no last minute warm ups. Some older ovens can take a long time to heat up properly.
  2. Don’t over mix your batter! You will kill all those lovely fluffy bubbles you need.
  3. No peeking! Once those cupcakes are in the oven, I absolutely forbid you to open that oven door until the 20 minute mark.

Three tips to this deliciousness. Just look at these babies, how can you resist taking an enormous, frosting covered bite out of these gorgeous Vegan Gingerbread Cupcakes?

vegan-gingerbread-cupcakes-with-frosting

Uh, nothing happened, I swear.

Before we move onto the recipe, a very happy congratulations to Sarahs! Yes, plural.  Two lucky Sarahs (what are the chances?) won the Luminance Skincare Giveaway! If you are a Sarah, check your email to see if you are one of the winning Sarahs. Didn’t win? Don’t forget you can use the exclusive Discount Code: IDTLC to get 20% Off your order at Luminance. Expires on Christmas.

Now on to the deliciousness.

wet-and-dry-ingredients-gingerbread-cupcakes

Let’s get baking! In a large bowl, whisk the dry ingredients. Then in another bowl, whisk the wet ingredients.

vegan-gingerbread-cupcake-batter

Pour the wet into dry and mix until just combined. Make sure to give that batter a taste because you won’t be sorry.

gingerbread-cupcake-batter

Divide the batter among 12 cucpake liners.

baked-gingerbread-cupcake-recipe

Bake for 20 – 25 minutes until a toothpick inserted into the middle comes out clean. Wait until completely cooled to frost.

gingerbread-frosting

Beat all the frosting ingredients together until fluffy and delicious.

gingerbread-cupcakes-vegan-christmas

Add a big ‘ol dollop of frosting on top, and devour.

gingerbread-cupcakes-vegan

4.58 from 14 votes
Print
Vegan Gingerbread Cupcakes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

These cupcakes are my new favourites. Rich, moist and chewy cake, making that perfect gingerbread texture. All topped with a salted caramel gingerbread frosting.

Course: Dessert
Cuisine: American, Canadian
Servings: 12 cupcakes
Calories: 443 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
Dry ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoons salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
Wet ingredients:
  • 1/2 cup fancy molasses
  • 1/2 cup non-dairy milk, such as soy or almond
  • 1/3 cup light oil, such as canola vegetable
  • 2 tablespoons apple cider vinegar
  • 2 teaspoon vanilla extract
Frosting:
  • 1/2 cup vegan butter
  • 1/2 cup vegetable shortening
  • 2 1/2 cups powdered sugar
  • 1/4 cup molasses
  • 1 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon non-dairy milk, such as soy or almond
Instructions

  1. Preheat oven to 350F (180C). Line a cupcake pan with 12 cupcake liners, or lightly grease the pan.

  2. In a large bowl, whisk the dry ingredients together.

  3. In a medium bowl, whisk the wet ingredients together. Pour the wet ingredients into the dry, and mix until just combined. Don't over mix! Divide the batter evenly among the 12 cupcake liners.

  4. Bake for 20 - 25 minutes until a toothpick inserted into the centre comes out clean.
  5. To make the frosting, use a mixer or hand beater to mix all the frosting ingredients together until light and fluffy. Let cupcakes cool completely before frosting.

Bon Appetegan!

Sam

Feature Ingredient: Ginger! 177 Days, 68 Recipes to go!

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Comments

  2. This has quickly become a favorite in my house. The gingerbread is spot on fantastic. The frosting though, the frosting is amazing! My toddler absolutely loves it and would in fact eat all of it off all of the cupcakes if I let him.

    Reply

  3. Hi, I read a few comments stating the molasses was too strong? I’ve never used molasses before so not aware of the taste but I want to make for my 10 year olds birthday party. Will the kids like or find too strong. My daughter has asked especially for a vegan substitute for Jamaica ginger cake . Plus I don’t want to use Margarine. Anything healthier? Cheers. P.s I’m in Uk

    Reply

    • Hi Melissa, if you’ve ever had gingerbread before the main flavour is molasses. I don’t think the taste is too strong because it’s my recipe! Haha. I don’t have any substitutes for margarine in this recipe. Sorry, I can’t be more help!

      Reply

  4. Is there any substitute for molasses as i dont find them in the place where i stay. I know for gingerbread that is the main ingradient.

    Reply

  5. Hi there, do you think I could make this as a bundt cake or a round cake instead of cupcakes? If so, Would the ingredients measurements be the same for a bundt/round?

    Reply

    • Hi Aneeta, it would make 1 9″ round cake pan, I’m not sure about a bundt pan. Of course, the baking time would be longer so keep an eye on it and use a toothpick to test doneness. Hope that helps!

      Reply

  6. I made these this week to test out for the holiday season, and they were good. I am not sure which kind of molasses you used (mild or full flavor), but I used the full flavor and it was really strong. While I liked it, my daughter did say it was too spicy for her. My coworker also made the comment (which I noticed as well right away), that there was a very powerful salt flavor that wasn’t the greatest. I had already read a review on Pinterest to cut the salt so I did 1 tsp only, and it was still was strong. So I guess for those who are looking for some insight on ingredients, if you are going to use the full flavor molasses and you want to keep it more mild in flavor, go less, and cut the salt in the frosting at least half. Or just make sure you use the mild flavor molasses to get a less spicy flavor.

    Reply

  8. Hi,

    Would all purpose gluten free flour work with this? Or would i need to add xanthan gum or similar to the recipe?

    Reply

  10. I just made your ultimate chocolate cake and gingerbread cupcakes for my sons birthday. WOW!!!! Not only did they turn out just like you said, they were loved by all,vegan and non-vegans alike. I will definitely be making both again soon. Thank you so much for sharing your recipes

    Reply

  11. I needed 18, so I did 1.5 batches, increasing every ingredient by 50%. Something went wrong, though. They never rose in the center…had a big dimple there. It’s not the baking soda, as it’s the same stuff I’ve used for other baking and all works well. Cupcakes weren’t very sweet, either…they likely will be after I frost them, though.

    Reply

  12. Made these today–they came out well. Fluffy batter, rose nicely. (Though I only got 10 cupcakes out of them using a rough 1/4 C.). I used coconut milk as the milk because it was what I had on hand, which led me to trying something different with the icing, since I wanted to tie in and turn up the coconut. Made a version of this broiled topping (http://www.tasteofhome.com/recipes/coconut-gingerbread-cake) with only the sugar/coconut/ OJ, not the orange pieces or zest (again, didn’t have an orange) and this topping finished these off nicely. The orange/sugar in the topping seeped nicely into the cake batter and added a nice dimension to the existing flavors.

    Reply

    • So sorry you didn’t like them Pk love. Yes, there is a strong molasses taste just like in gingerbread, so if that isn’t a flavour you like, you won’t like these cupcakes. I hope you find some other recipes you love!

      Reply

  15. Made these tonight for the first time and it won’t be the last. They were SO amazing, I am thrilled I found this recipe. It will sub for making more Xmas cookies this close to the holiday. They taste just like gingerbread, and are light and fluffy – plus that vegan icing my word 😀 Easy to convince others veganism is the way to go with delicious treats like these. This is our first Vegan Christmas so I am exited to share with the family!~

    Reply

  16. Doubled the recipe and baked for about 40 minutes in a 9×13 pan. Turned out great! Instead of frosting, I served it with a warm lemon sauce. Delicious!

    Reply

  17. Hi,
    I wanted to make this recipe and I was wondering if the baking time would be different if I made 24 mini cupcakes instead of 12 regular sized ones?

    Thanks,

    Reply

    • Yes, they would take less time to bake. I would guess they would take about 10 – 15 minutes. I have never tried baking them myself, so be sure to keep a close eye on them. You will know they are done when a toothpick inserted into the center comes out clean. Enjoy!

      Reply

  18. This recipe is my new favorite! My book club friends loved the cupcakes and we are usually a group who needs a chocolate fix. 🙂 I’d love to use the recipe to make a bundt cake for another holiday get-together. Would doubling the cake recipe work?

    Reply

    • Oh yay! So glad everyone loved them so much 🙂 One batch of the recipe would make a 9″ layer, so doubling it could get you two 9″ layers. The baking time might be closer to 40 minutes. Just keep an eye on them, you will know when they are done when a toothpick inserted into the center comes out clean. Enjoy!

      Reply

  19. Hello, these look delicious and I’m planning on making them for Christmas! I have a question though and it may sound silly, but why is the icing described using the word caramel? Is it because of the color, since there’s no caramel in it? Thank you 🙂

    Reply

  20. These look fantastic! I haven’t been able to locate the vegan shortening though… is there something I could substitute with? I’m not vegan but am doing these for a work holiday party with a number of vegans/vegetarians attending.

    Reply

    • Vegetable shortening isvery common and should be in your baking isle. One common brand is Crisco. If you still can’t find it, you can replace the shortening with more vegan butter. The vegan butter might melt, so just make sure to keep the cake cool. Hope that helps!

      Reply

  21. Thank you for being such a reliable recipe source! I made these a couple days ago and they disappeared so fast…I told myself it would be a once in a year type recipe but I miss them already so I’m making them again tomorrow and doubling the batch. Great for holiday giveaway treats 🙂 Keep being awesome.

    Reply

  22. OMG, these are simply to die for!! I made half the batch to try and they were gone even before I had a chance to make the frosting! (Hubby and two little girls, 7 and 4 ate them all up, hubby was the greedy one, age 3!!). We’re not vegan but we love vegan cupcakes as they’re so much lighter and lovelier.

    I didn’t change a thing to this recipe – so perfectly light, moist, taste of Christmas. I’m going to make these for our family Christmas lunch! Thank you so much for sharing this amazing recipe!

    Reply

  23. The texture of cake is wonderful and the flavours of the spices all come through and really do taste of gingerbread.Nothing at all I would change,, thank you for sharing this delight of a recipe with us all!

    Reply

  24. These are delightful!
    Gingerbread is my favorite holiday treat so I did a test run today to see if I wanted to make them for Thanksgiving and Cristmas and you can bet they are on the list!!
    They are spicy and gingery, though I did over bake them a bit so they came out a little chewy. I added some fresh grated ginger root to the batter too! The frosting was yummy, and added more powdered sugar to stiffen it a little.
    These are my new favorite cupcake

    Reply

  25. I made these today and the recipe is absolutely delicious. Unfortunately, although I don’t think it’s the fault of the recipe, they would not easily come out of their liners and I had to peel the liners off in pieces. I’ve used the liners before without a problem, any idea how I can fix this for next time?

    Reply

  26. These are so good that I’ve made three batches of them in one week. They have been a birthday breakfast, they have impressed my boss, and they have been one of the things a very sick friend can eat right now (in addition to just me eating a ton of them). So, thanks for posting this, it’s fantastic. 🙂

    Reply

    • Hi Katie,
      Yes it should work fine. The recipe would make one 8″ round cake, and might take a little longer to bake. Check doneness by inserting a toothpick into the center of the cake, it should come out clean. Enjoy!

      Reply

  31. UK metric values and ‘translations’ (sorry, I’m not a fan of frosting so didn’t make that)…

    Dry Ingredients:
    220g plain flour
    100g Soft Brown Sugar
    1 teaspoon Bicarbonate of Soda
    1 teaspoon Cinnamon
    ½ teaspoons Salt
    ½ teaspoon Ginger
    ½ teaspoon Nutmeg
    ¼ teaspoon Ground Cloves

    Wet Ingredients:
    180g Molasses
    120g Non-Dairy Milk of Choice
    60g Vegetable Oil (or other light oil)
    2 Tablespoons Apple Cider Vinegar
    2 teaspoon Vanilla Extract

    Very straightforward to make, feels a bit early for Christmas today though.

    Reply

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