These delicious vegan gingerbread cupcakes with cinnamon frosting are the perfect way to celebrate the holiday season. Soft and fluffy, they boast a beautifully spiced cakey base and are topped with a cinnamon-infused frosting. Don’t let this simple recipe stop you from decorating your heart out! Top with small gingerbread cookies and other festive edible accessories for peak holiday feels.
Gingerbread Cupcakes With Cinnamon Frosting (Vegan)
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 364 kcal
Ingredients
Cupcakes
- 1-1/2 cups organic all-purpose flour
- 1-1/2 tsp. baking powder
- 3/4 cup organic cane sugar
- 1/4 tsp. sea salt
- 1 tsp. ground ginger
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 Tbsp. molasses
- 1/4 cup coconut oil melted
- 1 cup almond milk
- 1 tsp. apple cider vinegar
Frosting
- 5 cups organic powdered sugar sifted
- 1/2 cup vegan butter softened at room temp.
- 1 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 4-5 Tbsp. almond milk
Optional Topping
- Gingerbread cookies
Instructions
Cupcakes
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Preheat oven to 400 degrees F and prep 12-cavity cupcake pan with liners and spray.
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In large bowl, whisk together flour, baking powder, sugar, cinnamon, ginger, nutmeg, cloves and sea salt. Set aside.
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Add milk, apple cider vinegar, molasses, and oil to dry ingredients. Using a hand-mixer on medium-speed, mix everything until combined and smooth with no lumps. (Note: Do not over mix.)
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Scoop batter into each cupcake cavity (about ¾ full) and bake at 400 degrees for the first 5 minutes. Then reduce temperature to 350 degrees and continue baking 11-13 minutes or until a toothpick comes out clean in the center.
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Once done, turn oven off with cupcakes still inside and oven door slightly open for 2 minutes. (Note: This keeps cupcakes from deflating.)
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Let cupcakes cool completely before frosting.
Buttercream
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Using electric mixer or hand mixer, beat butter on medium-high speed until smooth and pale. Add powdered sugar, vanilla, cinnamon and milk, continuing to mix on medium speed until desired smooth and fluffy consistency is reached. (Note: If buttercream is runny, add additional powdered sugar 1 Tbsp at a time. If too thick, add milk 1 Tbsp at a time.)
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Pipe buttercream onto cooled cupcakes.
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If desired, top cupcakes with gingerbread cookies.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Gingerbread Cupcakes With Cinnamon Frosting (Vegan)
Amount Per Serving (1 g)
Calories 364
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 137mg6%
Potassium 81mg2%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 63g70%
Protein 1g2%
Vitamin A 362IU7%
Vitamin C 0.04mg0%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.