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.
Servings: 12 cupcakes
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 ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Wet ingredients:
- ½ cup fancy molasses
- ½ cup plant-based 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 ground cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon plant-based milk such as soy or almond
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
Find it online:
https://itdoesnttastelikechicken.com/vegan-gingerbread-cupcakes/