Author: 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?
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!
- Preheat your oven, no last minute warm ups. Some older ovens can take a long time to heat up properly.
- Don't over mix your batter! You will kill all those lovely fluffy bubbles you need.
- 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?
To make vegan gingerbread cupcakes:
Let's get baking! In a large bowl, whisk the dry ingredients. Then in another bowl, whisk the wet ingredients.
Pour the wet into dry and mix until just combined. Make sure to give that batter a taste because you won't be sorry.
Divide the batter among 12 cucpake liners.
Bake for 20 - 25 minutes until a toothpick inserted into the middle comes out clean. Wait until completely cooled to frost.
Beat all the frosting ingredients together until fluffy and delicious.
Add a big 'ol dollop of frosting on top, and devour.
Bon appetegan!
Sam.
(click stars to vote)
Vegan Gingerbread Cupcakes
Servings: cupcakes
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Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon powdered ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Wet ingredients:
- ½ cup light molasses (not blackstrap), (regular unsulfured molasses)
- ½ cup plant-based milk, (such as oat or soy)
- ⅓ cup light oil, (such as canola or vegetable)
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
Frosting:
- ½ cup vegan butter, cold
- ½ cup vegetable shortening, (or substitute with more vegan butter)
- 2 ½ cups powdered sugar
- ¼ cup light molasses (not blackstrap), (regular unsulfured molasses)
- 1 ½ teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon powdered ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon plant-based milk, (such as oat or soy)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners or lightly grease the pan.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt, ginger, nutmeg, and cloves until well combined.
- Combine the Wet Ingredients: In a medium bowl, whisk together the molasses, plant-based milk, oil, apple cider vinegar, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined—avoid overmixing to keep the cupcakes light and fluffy.
- Bake the Cupcakes: Divide the batter evenly among the 12 cupcake liners. Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
- Make the Frosting: Using a stand mixer or hand mixer, beat together the vegan butter, shortening, powdered sugar, molasses, salt, vanilla extract, cinnamon, ginger, nutmeg, cloves, and plant-based milk until the mixture is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the salted caramel gingerbread frosting.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- The cupcakes freeze well (frosted or unfrosted) for up to 3 months.
Hannah says
Hi!
I just stumbled upon these and they sound delicious. I’ve never used shortening before, so I’m a bit uneasy using it, can I just use vegan butter for the frosting? If so, how much would I use?
Thank you so much!
Sam Turnbull says
I recommend shortening for the best result and texture. If you sub vegan butter, it would be the same amount, but vegan butter tend to get melty at room temperature so make sure to keep all the ingredients cold and store the cupcakes in a cool place so the frosting doesn't melt. Enjoy!
Asten says
These will be going in the bin. I can't believe I just wasted all of these ingredients! Way too sweet. Way too much molasses in the cake mix.
Sam Turnbull says
Sorry you didn't enjoy them, Asten.
Emma says
Wow, what a rude comment, Asten!
I'm going to a Christmas party tomorrow night, so I look forward to taking these along Sam! I've even got cute little Christmas cupcake cases 🙂
Asten Demeza says
It's not rude, it's the truth. I also had christmas cupcake wrappers... which were wasted. I follow recipes online all the time, and I bake all of the time. This recipe was no good. That is all.
You do you.
Nicole says
Just because you spoke your truth, does not mean it wasn't rude. Any time you make a recipe off the internet, you run the risk of not liking it and having to throw it out. Learn from it and move on.
I think this recipe is amazing. I have fed it to many people and never had a single complaint. In fact multiple friends and family members ask me to make this regularly, exactly as it is in the recipe. So as you can see, your truth, is not my truth. Your truth is a preference, as mine is. So try stating your opinions in a more friendly manner.
Amy Palmer says
Hi,
I bake for farmer's market where the vegan crowd are some of my biggest customers. I am continually searching for the ultimate recipes for people that really care about ingredients, One of my goals is to have a vegan or gluten free recipe be either as wonderful or better than people remember from what they have comparisons to, especially from long traditions or from International recipes. My question is...has anyone tried to use a really good ginger beer or ginger ale in baking something like your cupcakes, or even a ginger loaf? Could it substitute the apple cider vinegar or be added to it? I want it to be moist and spicy and wonder if it would add or take away from your delicious sounding recipe! Thoughts? Thanks...always searching!
Sam Turnbull says
Hi Amy, the apple cider vinegar is to help the cupcakes rise properly so I wouldn't replace it. These cupcakes have a ton of flavour as is, so if you haven't given them test yet, then I would recommend trying them before changing anything. Enjoy!
Karen M. says
Hi, I just came across this recipe and want to try it for several vegan family members. However, I really dislike apple cider vinegar. Do you think I could use regular white vinegar? Is it just for the acid that it is required? Thank you.
Karen M. says
Never mind - I looked it up online and will try an alternative (lemon juice).
Sam Turnbull says
You can't taste the apple cider vinegar. I use it because it has a milder flavour than white vinegar. I think you might be able to taste the white vinegar in the cupcakes, so instead if you wanted to sub it I would recommend lemon juice 🙂
Karen M. says
UPDATE! ~ Absolutely delicious and rave reviews from my two vegan family members AND others who tried them! So moist and gingerbread-y. I did cut down the molasses just a tiny bit, I used all shortening for the frosting (it was all I had), plus for my taste I felt there was too much salt in the frosting recipe so I added more icing sugar to help with that. Next time I will use 1/2 teaspoon salt. I used the lemon juice and it was just fine. Thank you for a wonderful recipe and I look forward to making them again.
Sam Turnbull says
Wonderful! So happy you loved them, Karen 🙂
Candice says
Is there something I can use in place of shortening? I cannot seem to find a non-hydrogenated version anywhere.
Sam Turnbull says
You can just use a regular shortening such as Crisco brand. Enjoy!
Megan says
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.
Sam Turnbull says
Hahaha! Amazing! So happy you enjoyed it, Megan! 😀
Melissa says
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
Sam Turnbull says
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!
Swapna says
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.
Sam Turnbull says
Hi Swapna, yes, molasses is one of the key flavours in gingerbread, but here are some substitute options you could try. Enjoy!
Aneeta says
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?
Sam Turnbull says
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!
Trisha says
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.
Sam Turnbull says
Sorry, you didn't enjoy them, Trisha! For your reference, I used fancy molasses.
Trisha says
Sorry if my comment wasn’t clear, I enjoyed them, it was my daughter who said they were too spicy. I got many rave reviews on the frosting, again using only 1 teaspoon of salt.
Lea says
This vegan cupcake is easy to make, moist, and delicious. I used avocado oil and flax milk in the wet ingredients.
Sam Turnbull says
So happy you enjoyed it!
Rhiannon says
Hi,
Would all purpose gluten free flour work with this? Or would i need to add xanthan gum or similar to the recipe?
Sam Turnbull says
Hi Rhiannon, I haven't tried it myself, and I'm not a gluten-free baker so I am not too sure, but I have heard good things about the Bob's Red Mill 1 to 1 flour. Hope that helps!
Rhiannon says
Great! Thanks for the quick reply! These look awesome and I wanted to make them for a family Christmas this year but there are a couple of people who are gluten free. I'll let you know how it goes if I end up making them!
Jens says
This look like an amazing recipe. I´ll have to try as soon as possible. Thanks for sharing.
Sam Turnbull says
My pleasure, I hope you love it!
Tiffany Badrak says
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
Sam Turnbull says
Wow! What a wonderful birthday! So happy they were enjoyed by all 🙂
Bradley says
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.
Sam Turnbull says
Yes, it sounds like somewhere a measurement was off, as they should be sweet and raise just fine. I hope you enjoy them anyways!
Laura says
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.
Sam Turnbull says
So happy you enjoyed them Laura!
Rachel says
Do I put them in the fridge after frosting them
Sam Turnbull says
Cupcakes stay freshest when kept at room temperature and eaten within 1-2 days. The fridge can dry them out a bit. Hope that helps!
Pk love says
These were aweful..... sorry! I really wanted to love them but the molasses taste was overbearing!
Sam Turnbull says
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!
Cassy says
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!~
Sam Turnbull says
Woot! Congrats on your first vegan Christmas Cassy! I'm so thrilled you loved the cupcakes. Wooing them to the vegan side, one cupcake at a time. Love it! 😀
KG says
Doubled the recipe and baked for about 40 minutes in a 9x13 pan. Turned out great! Instead of frosting, I served it with a warm lemon sauce. Delicious!
Sam Turnbull says
Yum! Sounds fabulous!!
Veda H. says
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,
Sam Turnbull says
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!