Vegan Gingerbread Cupcakes
These Vegan Gingerbread Cupcakes with Maple Cinnamon Cream Cheese Frosting are the perfect addition to your holiday festivities! They're such a fun way to mix things up and enjoy those cozy, warm gingerbread flavors in a whole new way. The frosting is so scrumptious and is totally irresistible!
Servings: 12 cupcakes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- 1/8 tsp. ground cloves
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¾ tsp. ground ginger
- ¼ tsp. kosher salt
- ½ cup + 2 tbsp. packed light brown sugar
- 1 tsp. pure vanilla extract
- ¼ cup avocado oil
- ¼ cup molasses
- 1 cup unsweetened plant-based milk oat, soy, almond
Maple Cinnamon Cream Cheese Frosting
- 1/3 cup vegan cream cheese softened
- 1/3 cup vegan butter softened
- 1 ½ tbsp. maple syrup
- 2 ¼ cups powdered sugar
- Dash cinnamon
- ½ tbsp. unsweetened plant-based milk
Instructions
- Preheat oven to 350 degrees F and place cupcake liners into a cupcake tray.
- In large mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp. baking soda, 1 ½ tsp. baking powder, 1/8 tsp. ground cloves, ½ tsp. ground cinnamon, ½ tsp. ground nutmeg, ¾ tsp. ground ginger, ¼ tsp. kosher salt.
- In separate mixing bowl, whisk together ½ cup + 2 tbsp. light brown sugar, 1 tsp. pure vanilla extract, ¼ cup avocado oil, ¼ cup molasses, and 1 cup unsweetened plant-based milk.
- Add wet ingredients to dry ingredients and mix together until just combined.
- Divide batter into cupcake tray, filling each cupcake around 2/3 full. Place tray into oven and bake 20 to 24 min, until an inserted toothpick (in center of cupcake) comes out clean. Remove tray from oven. Allow cupcakes to cool for 10 min in cupcake tray, then remove cupcakes and place on cooling rack until completely cool prior to frosting.
- While cupcakes are baking, mix the following ingredients together with a hand mixer: 1/3 cup vegan cream cheese, 1/3 cup vegan butter, 1 ½ tbsp. maple syrup, 2 ¼ cups powdered sugar, and dash cinnamon, until smooth. If you prefer a thinner frosting, stir in ½ tbsp. unsweetened plant-based milk.