Vegan Gingerbread Cupcakes (2 Frosting Options!)
Prep time
Cook time
Total time
This favorite holiday cupcake recipe is adapted from Vegan Cupcakes Take Over the World.
Author: adapted from Isa Chandra Moskowitz
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- ½ cup oil
- ½ cup maple syrup
- ⅓ cup light molasses (not blackstrap)
- ¼ cup plain dairy-free milk beverage
- 2 tablespoons aquafaba (can sub dairy-free yogurt or unsweetened applesauce)
- 1½ teaspoons finely grated lemon zest
- ¼ cup finely chopped crystallized ginger
- Lemon Cream Cheese Frosting or Cinnamon Vanilla Frosting (recipes below)
Instructions
- Preheat your oven to 350°F and line 12 muffin cups with paper cupcake liners.
- In a medium bowl, whisk together the flour ginger, cinnamon, baking powder, baking soda, salt, and cloves.
- In a large bowl, whisk together the oil, maple syrup, molasses, milk beverage, aquafaba, and lemon zest. Add the flour mixture and stir just until combined; do not overmix. Fold in the crystalized ginger.
- Divide the batter between your cupcake liners – they should each be about two-thirds full.
- Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer the cupcakes to a wire rack and let them cool completely before frosting.
Notes
Lemon Cream Cheese Frosting: in a mixing bowl, briefly cream ¼ cup dairy-free buttery sticks and ¼ cup vegan cream cheese together. With the mixer on low, blend 2 cups of powdered sugar in gradually. Once incorporated, turn the mixer up and mix until smooth and creamy. Add 1 tablespoon lemon zest and 1 teaspoon vanilla extract, and mix until combined.
Cinnamon Vanilla Frosting: In a mixing bowl, cream 1 cup non-hydrogenated shortening (like Spectrum or Nutiva). Add 3 cups powdered sugar, and mix with a hand mixer on low speed, until incorporated. Add 2 tablespoons vanilla or plain milk beverage, 2 teaspoons vanilla extract, and 1 teaspoon ground cinnamon. Mix the frosting until smooth and creamy.
Cinnamon Vanilla Frosting: In a mixing bowl, cream 1 cup non-hydrogenated shortening (like Spectrum or Nutiva). Add 3 cups powdered sugar, and mix with a hand mixer on low speed, until incorporated. Add 2 tablespoons vanilla or plain milk beverage, 2 teaspoons vanilla extract, and 1 teaspoon ground cinnamon. Mix the frosting until smooth and creamy.
Nutrition Information
Serving size: 1 cupcake (unfrosted) Calories: 200 Fat: 9.4g Saturated fat: 1.2g Carbohydrates: 28.5g Sugar: 15g Sodium: 112mg Fiber: .6g Protein: 1.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-gingerbread-cupcakes