It's beginning to look a lot like deliciousness, everywhere you go! (Sung in brilliantly, gorgeous, singing voice, of course).
These Vegan Gingerbread Cupcakes are my new favourites. Rich, Christmas spices, a moist and chewy cake, making that perfect gingerbread texture (in my not so humble opinion). All topped with a salted caramel gingerbread frosting. Let's say that again, salted caramel gingerbread frosting. I mean really, is there anything else you need in life? A spoon maybe?
This recipe took some serious work in the kitchen. Serious = lots of batter eating. You might have seen my sunken cupcake attempt on Instagram or Facebook, but not to worry, I figured it out. The secret? Three tips!
- Preheat your oven, no last minute warm ups. Some older ovens can take a long time to heat up properly.
- Don't over mix your batter! You will kill all those lovely fluffy bubbles you need.
- No peeking! Once those cupcakes are in the oven, I absolutely forbid you to open that oven door until the 20 minute mark.
Three tips to this deliciousness. Just look at these babies, how can you resist taking an enormous, frosting covered bite out of these gorgeous Vegan Gingerbread Cupcakes?
To make vegan gingerbread cupcakes:
Let's get baking! In a large bowl, whisk the dry ingredients. Then in another bowl, whisk the wet ingredients.
Pour the wet into dry and mix until just combined. Make sure to give that batter a taste because you won't be sorry.
Divide the batter among 12 cucpake liners.
Bake for 20 - 25 minutes until a toothpick inserted into the middle comes out clean. Wait until completely cooled to frost.
Beat all the frosting ingredients together until fluffy and delicious.
Add a big 'ol dollop of frosting on top, and devour.
Bon appetegan!
Sam.
(click stars to vote)
Vegan Gingerbread Cupcakes
Servings: cupcakes
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Ingredients
Dry ingredients:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon powdered ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Wet ingredients:
- ½ cup fancy molasses, (regular unsulfured molasses)
- ½ cup plant-based milk, (such as oat or soy)
- ⅓ cup light oil, (such as canola or vegetable)
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
Frosting:
- ½ cup vegan butter, cold
- ½ cup vegetable shortening, (or substitute with more vegan butter)
- 2 ½ cups powdered sugar
- ¼ cup fancy molasses, (regular unsulfured molasses)
- 1 ½ teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon powdered ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon plant-based milk, (such as oat or soy)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners or lightly grease the pan.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, salt, ginger, nutmeg, and cloves until well combined.
- Combine the Wet Ingredients: In a medium bowl, whisk together the molasses, plant-based milk, oil, apple cider vinegar, and vanilla extract.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined—avoid overmixing to keep the cupcakes light and fluffy.
- Bake the Cupcakes: Divide the batter evenly among the 12 cupcake liners. Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.
- Make the Frosting: Using a stand mixer or hand mixer, beat together the vegan butter, shortening, powdered sugar, molasses, salt, vanilla extract, cinnamon, ginger, nutmeg, cloves, and plant-based milk until the mixture is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the salted caramel gingerbread frosting.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- The cupcakes freeze well (frosted or unfrosted) for up to 3 months.
Heather says
Hello, I'd like to make this but the directions are not super clear. In the batter recipe it says use fancy molasses, but the icing just says "molasses". Should I be using the fancy molasses in the icing as well, or another type of molasses?
Also, should the butter be softened before using in the icing recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Heather, the butter should not be softened before making the frosting. Cold vegan butter works best. For the icing you can use fancy molasses as well. I hope that helps!