Vegan Gingerbread Cupcakes

Vegan gingerbread cupcakes with cinnamon vanilla “butter”cream frosting

Gingerbread is the quintessential holiday dessert! I already posted my recipe for the Best Vegan Gingerbread Cookies, so I thought I’d expand on the theme with these Vegan Gingerbread Cupcakes. These cupcakes are light and delicious and they’re the perfect combination of rich molasses with the tastiest warming spices. The cupcakes are topped with a cinnamon vanilla “butter”cream frosting that whips up in minutes. 

These cupcakes are a fun and festive treat for any holiday party!

Vegan Gingerbread Cupcakes

These cupcakes are a breeze to make. Preheat the oven to 350 degrees Fahrenheit and place liners in a cupcake tray. Combine the dry ingredients in a large bowl. Combine the wet ingredients in a medium-sized bowl. Add the wet ingredients to the dry and mix until just combined. Pour the batter into the cupcake liners and bake for 20-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

For the frosting, use a mixer or hand beater to mix all the frosting ingredients together until light and fluffy. Let the cupcakes cool and apply frosting using a piping bag. 

(My recipe for the Best Gingerbread Cookies which I added to the cupcakes is posted here)

Yield: 12 cupcakes

Vegan Gingerbread Cupcakes

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Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• For the cupcakes:
• (dry ingredients)
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 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 teaspoons vanilla extract
• For the frosting:
• 1/2 cup vegan butter at room temperature
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees. Line a cupcake pan with 12 liners.

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

3. Pour the wet ingredients into the dry, and mix until combined. Be careful not to over-mix!

4. Bake for 20 - 23 minutes or until a toothpick inserted into the center comes out clean.

5. Let cool before frosting.

For the frosting:

1. Using a mixer or hand beater, mix all the frosting ingredients together until light and fluffy. Use a piping bag to apply frosting.

Looking for more Vegan Dessert Recipes?

The Best Vegan Gingerbread Cookies

Vegan Tofu Chocolate Mousse