Vegan Gingerbread Cupcakes
These cupcakes are rich, moist, and chewy—everything you love about gingerbread in cupcake form! Topped with a salted caramel gingerbread frosting, they’re the perfect holiday treat.
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 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.
Nutrition
Serving: 1 cupcake with frosting(recipe makes 12) | 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/Scan the QR code for updates, tips, and to ask me any questions!
