Vegan Gingerbread Cupcakes
Rich, moist and chewy cake, making that perfect gingerbread texture. All topped with a salted caramel gingerbread frosting.
My Notes:
Servings: cupcakes
Ingredients
Dry ingredients:
- 1 1/2 cup(s) all-purpose flour
- 1/2 cup(s) brown sugar
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) powdered ginger
- 1/2 teaspoon(s) nutmeg
- 1/4 teaspoon(s) ground cloves
Wet ingredients:
- 1/2 cup(s) fancy molasses
- 1/2 cup(s) plant-based milk such as soy or almond
- 1/3 cup(s) light oil such as canola vegetable
- 2 tablespoon(s) apple cider vinegar
- 2 teaspoon(s) vanilla extract
Frosting:
- 1/2 cup(s) vegan butter
- 1/2 cup(s) vegetable shortening
- 2 1/2 cup(s) powdered sugar
- 1/4 cup(s) molasses
- 1 1/2 teaspoon(s) salt
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) powdered ginger
- 1/2 teaspoon(s) nutmeg
- 1/4 teaspoon(s) ground cloves
- 1 tablespoon(s) 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.
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.Â
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
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