• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cakes & Pies

    December 16, 2014 121 Comments

    Vegan Gingerbread Cupcakes

    39.7K shares
    Jump to Recipe

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

    These Vegan Gingerbread 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.

    vegan-gingerbread-cupcakes-with-frosting

    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?

    To make vegan gingerbread cupcakes:

    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

    Bon appetegan!

    Sam.

    Print Recipe
    4.80 from 43 votes

    Vegan Gingerbread Cupcakes

    These cupcakes are my new favourites. Rich, moist and chewy cake, making that perfect gingerbread texture. All topped with a salted caramel gingerbread frosting.
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 12 cupcakes
    Calories: 443kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    Dry ingredients:

    • 1 ½ cups all-purpose flour
    • ½ cup brown sugar
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ginger
    • ½ teaspoon nutmeg
    • ¼ teaspoon ground cloves

    Wet ingredients:

    • ½ cup fancy molasses
    • ½ cup non-dairy milk, such as soy or almond
    • ⅓ cup light oil, such as canola vegetable
    • 2 tablespoons apple cider vinegar
    • 2 teaspoons vanilla extract

    Frosting:

    • ½ cup vegan butter
    • ½ cup vegetable shortening
    • 2 ½ cups powdered sugar
    • ¼ cup molasses
    • 1 ½ teaspoons salt
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon ginger
    • ½ teaspoon nutmeg
    • ¼ teaspoon ground cloves
    • 1 tablespoon non-dairy milk, such as soy or almond
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (180C). Line a cupcake pan with 12 cupcake liners, or lightly grease the pan.
    • In a large bowl, whisk the dry ingredients together.
    • 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.
    • Bake for 20 - 25 minutes until a toothpick inserted into the centre comes out clean.
    • 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.

    Nutrition

    Calories: 443kcal | Carbohydrates: 62g | Protein: 1g | Fat: 21g | Saturated Fat: 4g | Sodium: 557mg | Potassium: 349mg | Sugar: 49g | Vitamin A: 380IU | Calcium: 71mg | Iron: 1.9mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Vegan Sour Cream & Onion Popcorn
    Rutabaga Gnocchi »

    Reader Interactions

    Comments

    1. Mailene says

      December 21, 2022 at 12:21 pm

      If I don't have a shortening, is there a substitute I can use? Please let me know. Thank you.

      Reply
      • Jess @ IDTLC Support says

        December 22, 2022 at 8:25 pm

        Yes, you can use a plant-based butter in place of shortening.

        Reply
    2. Michaela says

      December 19, 2022 at 10:19 pm

      I used earth balance as the butter in the frosting and it turned out disgustingly salty. The frosting was inedible and I had to try to remove it and replace with a plain buttercream. The cake itself was good.

      Reply
      • Jess @ IDTLC Support says

        December 22, 2022 at 8:32 pm

        We're sorry that was your experience with the frosting. Earth Balance must be too salty, though they do carry unsalted butter.

        Reply
    3. Annie says

      November 18, 2022 at 6:16 pm

      4 stars
      These cupcakes are super easy in my opinion and taste great! It’s easy to overcook the cupcakes so my advice is to start checking them after 20 minutes. Also, the frosting recipe is not quite right. Way too many spices in there - the measurements are the same as for the cake.
      What I did my second time making these is add the teaspoon of cinnamon but then only dashes of the cloves and nutmeg. I did add the fourth cup of molasses, however, and it turned out fine. Next time I’d probably use less.
      I also mixed the frosting in a kitchen aid so that I could whip it for a few minutes and before adding all the sugar, I whipped the wet ingredients and then slowly added the rest. It ended up mixing way easier. Mixing everything at once just doesn’t make sense to me and just makes a big mess.
      All in all this is a recipe I’d recommend and I love making them for holidays!

      Reply
      • Annie says

        November 18, 2022 at 6:17 pm

        4 stars
        To clarify, the spice adjustments I made were only in the frosting. The cake I made exactly as directed!

        Reply
    4. Aimee B. says

      September 24, 2021 at 3:12 pm

      5 stars
      These are really lovely. I decided to make mini cupcakes, so I halved the recipe, which yielded 2 dozen. I used Grandma's mild flavor molasses and it worked perfectly. Even my hubby, a self proclaimed gingerbread hater, loved these. I got the oooooohs from him, lol! I didn't make the frosting. I just used some left over vanilla that I had to use up. I think it would be great with cream cheese frosting, too. Anyway, a definite keeper. Oh, and Sam, I would LOVE it if you'd consider a holiday cookbook. 🙂

      Reply
    5. Shannon Nielsen says

      December 21, 2020 at 11:25 am

      5 stars
      I was wondering this year what to make to drop off at friends and family for a holiday cheer. This was the perfect recipe.
      I did not add the molasses to the cupcake batter but instead I add maple syrup! I have some fuss eaters. I also added half the molasses to the frosting and then add the other half maple syrup. I had read other comments and so I played it safe. If I was making them for I would have add all of it because I love the flavor of molasses. For the frosting I add no milk and a small pinch of salt, I wanted the frosting to be stiffer so I could pipe.

      Everyone loved themmm soooo much! Thank thank you
      Keep them coming!

      Reply
    6. Sally7 says

      December 08, 2020 at 3:14 pm

      5 stars
      I halved the molasses in both cupcakes and frosting since I could only find Grandma’s and it’s pretty strong for me. I subbed in more almond milk to make up for the liquid in the cake. The frosting was fine without additional liquid (I wanted to be able to pipe it, so I needed it pretty stiff). I also cut down on the salt in the frosting as some of the eaters-to-be aren’t big salt fans.

      They were delicious—so light and fluffy and spicy. I made them in mini muffin pans (silicone), and they took about 13 minutes. Very cute and yummy. Thanks for the recipe, Sam!

      Reply
    7. Pela says

      September 16, 2020 at 7:40 pm

      Hello Sam! We enjoy your recipes so much! May I ask - how would this wonderful gingerbread recipe convert to cake form - either a round pan (or pans) or rectangular pan? What measurement would I need? Thanks so much! I’m excited to try this!

      Reply
    8. Millie says

      December 27, 2019 at 5:13 pm

      4 stars
      Thanks for the recipe! Which brand do you recommend for the regular molasses and the fancy molasses? I used Grandma's recipe and the frosting turned out a bit too salty and the cupcake actually a little smoky. Thank you, I'd love to try making these again!

      Reply
      • Sam Turnbull says

        December 31, 2019 at 12:08 pm

        I use Crosby's fancy molasses. 🙂

        Reply
    9. Kristen says

      December 26, 2019 at 3:28 pm

      4 stars
      I think the recipe is great but i think the molasses is too much. It all I tasted over anything else, and the cake wasnt very sweet either. I will try it again but reduces the molasses.

      Reply
      • Sam Turnbull says

        December 31, 2019 at 12:00 pm

        Did you use fancy molasses? Blackstrap molasses is stronger in flavour. You can read about different types of molasses here. Hope that helps!

        Reply
    10. Buffy says

      December 24, 2019 at 2:48 pm

      4 stars
      I made these without cloves (too overpowering to me) for a dinner party tonight and I have to stop myself from eating too many! Gingerbread is not my usual dessert of choice but these are delicious!

      Reply
      • Sam Turnbull says

        December 31, 2019 at 11:41 am

        Amazing!

        Reply
    11. jonoave says

      December 16, 2019 at 5:48 am

      4 stars
      Forgot to rate them. - 4 / 5 stars.

      Reply
    12. jonoave says

      December 16, 2019 at 5:47 am

      I also just tried this recipe. Followed it almost exactly, and I agree with some commenters that think it's too sweet.

      Guess I should have learned by now that American recipes tend to be on the sweeter side of things, and I should reduce the amount of sugar .

      Other than that, the texture and the taste of the muffins were great!

      Reply
      • Sam Turnbull says

        December 17, 2019 at 4:08 pm

        I'm Canadian (not American), but you can reduce the sugar if you like!

        Reply
    13. Grace says

      December 14, 2019 at 9:31 pm

      5 stars
      Delicious cupcakes!! Everyone at my party loved them!
      I did lessen the amount of molasses slightly (I used plain molasses) and I didn't add salt to the icing. Even though I used shortening the icing was still a little too soft. It tasted amazing though!

      Reply
      • Sam Turnbull says

        December 17, 2019 at 4:01 pm

        Glad you enjoyed! Try reducing the non-dairy milk in the frosting for a stiffer frosting. 🙂

        Reply
    14. Grace says

      December 13, 2019 at 2:45 pm

      Can I use regular molasses?

      Reply
      • Sam Turnbull says

        December 17, 2019 at 3:55 pm

        Yes, different types of molasses have different strengths so you can see how that might affect the taste here in this guide.

        Reply
    15. Dominika says

      December 04, 2019 at 2:14 pm

      5 stars
      These cupcakes are heavenly! I made them today, they are slightly heavy on molasses, but I think this makes them taste like vintage Jamaican gingerbread. I run out of molasses so didn't add any to the frosting and only used dairy free butter (I didn't have shortening nor know what it is 😉 ) great recipe, thanks!

      Reply
      • Sam Turnbull says

        December 06, 2019 at 11:39 am

        So happy you enjoyed!

        Reply
    16. Lisa says

      April 07, 2019 at 5:31 pm

      Hi! I’m thinking of making these for the annual vegan bake sale I co-organize. I’m not a fan of salted caramel, though. Is there another kind of vegan icing you can suggest? I’m thinking vegan cream cheese might be good. It’d be great if it could stand up to heat, though, because this is an outdoor event. In Florida. (I know, yikes. Unfortunately, we have no say in the date.) Thanks!

      Reply
      • Sam Turnbull says

        April 08, 2019 at 7:19 pm

        Hi Lisa, I have a vegan cream cheese frosting in my cookbook that would be great. It should stand up to a warm summer day decently well as long as they are kept in the shade. Hope that helps!

        Reply
        • Lisa says

          April 08, 2019 at 8:51 pm

          Cool, thank you!

    17. Sergio says

      February 13, 2019 at 10:24 am

      This is the best gingerbread cake recipe I've ever made! Fluffy and moist and incredibly aromatic. I made some minor changes however: I halved the quantity of the soft brown sugar (I find that 3/4 of a cup of sweetener is sweet enough for any cake this size), I doubled the amount of ginger and I subbed a single teaspoon of white wine vinegar for the apple cider vinegar. This said, I do credit the huge success of my cake solely to you and you have my gratitude for sharing this amazing old-fashioned dessert!

      Reply
      • Sam Turnbull says

        February 14, 2019 at 11:30 am

        So happy you enjoy it, Sergio 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN