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fluffy vegan easy christmas cupcakes

Vegan Gingerbread Cupcakes with Dairy Free Cream Cheese Frosting

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Bakin
  • Cuisine: American
  • Diet: Vegan

Description

These festive and fun vegan gingerbread cupcakes are full of warming spice and super moist and fluffy! Topped with a dairy free cream cheese frosting and mini gingerbread cookies for fun Christmas cupcakes!


Ingredients

Scale

Vegan Gingerbread Cupcakes:

  • 2 cups all-purpose flour, sifted (swap in gluten-free 1:1 baking flour for GF)
  • 1/3 cup coconut sugar
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup dairy-free milk, room temperature
  • 1/2 cup molasses
  • 1/2 cup unsweetened applesauce, room temperature
  • 2 tbsp olive oil
  • 1/2 batch vegan gingerbread cookies using a mini gingerbread cookie cutter

Vegan Dairy Free Cream Cheese Frosting:

  • 1/2 cup dairy free cream cheese, softened to room temperature
  • 1/2 cup vegan butter, softened to room temperature
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 12 tbsp dairy free milk
  • decorative sugar for topping

 


Instructions

Vegan Gingerbread Cupcakes:

  1. Make sure to prepare the mini gingerbread cookies beforehand if desired!
  2. Preheat the oven to 350F and line two cupcake tin with liners.
  3. In a large bowl, whisk together flour, coconut sugar, ginger, cinnamon, nutmeg, ground cloves, baking powder, and baking soda.
  4. Add in the remaining ingredients, and gently mix the wet ingredients into the dry with a rubber spatula. Mix until there are no streaks of dry ingredients left.
  5. Use a cookie scoop or spoon and fill each cupcake liner about 2/3 of the way full. Place into the oven, and bake for 23-26 minutes, or until the toothpick comes out clean.
  6. Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer the cupcakes to a cooling rack to cool completely before frosting.

Vegan Dairy Free Cream Cheese Frosting:

  1. In a large bowl, cream the cream cheese and butter together using a hand mixer or a stand mixer.
  2. Add in the sifted powdered sugar and vanilla extract, and continue creaming until light and fluffy. 
  3. You can add in the additional tablespoon or two of dairy free milk to help achieve a creamy consistency.
  4. Fill a piping bag with the desired tip with the dairy free cream cheese frosting, and pipe onto each cupcake. Decorate with decorative sugar and a mini gingerbread cookie. Enjoy!

Keywords: gingerbread cupcakes, ginger cupcakes, gingerbread cupcakes recipe, vegan gingerbread cupcakes, christmas cupcakes, easy christmas cupcakes