Fluffy Vegan Gingerbread Cupcakes are easy to make and deliciously soft and moist. These festive treats are 100% plant-based and are topped with a creamy vegan frosting.
Jump to:
Easy Gingerbread Cupcakes Recipe (Vegan-friendly)
I love making these delicious gingerbread treats during the holidays and the festive period. Everybody loves cucakes and these are just perfect for celebrating those festive flavors!
These cupcakes are 100% plant-based - but no one would ever know! The cupcake texture is light and moist and the frosting is soft and creamy.
These festive vegan gingerbread cupcakes are full of warming spice and are super moist and fluffy. I like to decorate the dairy free cream cheese frosting with fun Christmas garnishes for some Christmas cheer!
Why you'll love these cupcakes
- Easy Recipe. Making these cupcakes could not be easier and takes almost no time at all - perfect for busy days during the holidays.
- Yummy Texture. The perfect balance of fluffy and moist - no one would ever know they are vegan!
- Dreamy Frosting. Light, creamy, and perfectly spiced. This vegan frosting is a delicious companion to the spiced cupcakes.
- Gingerbread Goodness. These festive cupcakes are packed with spiced gingerbread flavor that keeps you wanting more.
Another delicious, spiced vegan cupcake recipe you may like is my Easy Vegan Chai Cupcakes!
Ingredients & Notes
- Brown sugar. This is to add the perfect touch of sweetness to the cupcakes. You can also use coconut sugar for a healthy alternative.
- Molasses. This helps to give the cupcakes a real gingerbread flavor and rich sweetness. If you don't have molasses you could use brown sugar as an easy replacement.
- All-purpose flour. I haven't tried these cupcakes with gluten-free flour, but you could use a 1:1 gluten-free flour if desired.
- Flax eggs. This is a vegan egg alternative that is easy to make using a combination of flax seed powder and water. To make the flax eggs you will need 2 tbsp ground flax seeds and 6 tbsp of water. If you're not worried about the vegan aspect, you can substitute the flax eggs for normal eggs.
- Baking powder. To give the cupcakes a light and fluffy texture.
- Almond milk. Or any other preferred non-dairy milk, such as oat milk, soy milk, or coconut milk.
- Vegetable oil. You can use any light oil for this recipe, such as canola oil, coconut oil, etc.
- Vanilla extract. To enhance the flavor of the spiced cupcakes.
- Gingerbread spices. I use a combination of ground ginger, ground cinnamon, and ground allspice to create a delicious gingerbread flavor.
FOR THE BUTTERCREAM FROSTING:
- Margarine/ vegan butter (regular butter for non-vegan)
- Powdered sugar
- Ground cinnamon
- Vanilla extract
How to make Fluffy Vegan Gingerbread Cupcakes with Creamy Frosting
STEP ONE
Preheat your oven to 180ºC/350ºF and line a muffin tray with paper liners.
STEP TWO
Use the paddle attachment on a stand mixer or an electric mixer to combine the flax eggs, sugar, molasses, and oil until it becomes lighter in color and fluffy in texture.
STEP THREE
Add the remaining ingredients and mix on medium speed until it batter just comes together. (Tip: Be careful to not overmix)
STEP FOUR
Spoon the batter into the cupcake liners until ¾ way full
(Tip: Be careful to not overfill the liners)
STEP FIVE
Place the filled tray in the center of your oven and bake for 18 - 20 minutes or until the cupcakes are golden brown and cooked through.
STEP SIX
Remove cupcakes from the oven and allow to cool to room temperature.
STEP SEVEN
While the cupcakes cool, mix together the powdered sugar, vegan butter, cinnamon, and vanilla extract.
(Tip: Fluffy frosting requires lots of mixing so be sure to mix your frosting well)
STEP EIGHT
Once the cupcakes have cooled, top them with the frosting and dust with ground cinnamon before serving. You can also add any other fun festive decorations you desire!
STORAGE INSTRUCTIONS FOR GINGERBREAD CUPCAKES
I find storing these cupcakes in the fridge is best. This will keep them fresher for a longer period of time. When you want to serve them, you can then eat them cold or take them out and place them on the counter and allow them to reach room temperature.
You can also store the cupcakes in an airtight container at room temperature for up to 5 days.
These cupcakes can also be frozen. Just place them in an airtight container in the freezer for up to three months. Just allow them to completely thaw at room temperature before serving.
CAN I MAKE THE VEGAN FROSTING AHEAD?
Yes, you can make your vegan frosting ahead of time! The frosting will last for 3 - 5 days if covered and refrigerated. When you want to use the frosting, simply bring it back to room temperature on your counter and then stir it until smooth and use it like you normally would.
RECIPE TIPS & NOTES
- Don't overmix the batter as this will create a dense texture. A few small lumps in the batter are fine.
- An easy way to test if a cupcake is cooked through is by inserting a toothpick into the centre of it and if it comes out clean then the muffin is cooked through.
- Only fill the paper liners ⅔ of the way full. If you overfill your paper liners the cupcake batter could overflow while baking.
ADAPTING THIS VEGAN CUPCAKE RECIPE
TO MAKE THIS RECIPE SUGAR-FREE:
- You can make these cupcakes sugar-free by using xylitol as a sugar replacement. Other dry sweetener alternatives should also work just as well too. For the frosting, then replace the powdered sugar with powdered xylitol.
TO MAKE THIS RECIPE NON-VEGAN:
- If you do not require a vegan cupcake, feel free to replace the margarine/vegan butter with butter, the almond milk with cow's milk, and use regular eggs. The cupcakes will still turn out just as fluffy and delicious!
More Gingerbread Recipes To Try Out:
I hope you love this Fluffy Vegan Gingerbread Cupcakes recipe as much as I do. And if you want to see more of my food adventures, follow me on Instagram or Facebook.
Fluffy Vegan Gingerbread Cupcakes
Fluffy Vegan Gingerbread Cupcakes are easy to make and deliciously soft and moist. These festive treats are 100% plant-based and are topped with a creamy vegan frosting.
Ingredients
- ½ Cup Brown Sugar
- ½ Cup Vegetable Oil
- ½ Cup Molasses
- 2 Flax Eggs
- 2 Cups All-purpose Flour
- 1 ½ tsp Baking Powder
- Pinch of Salt
- ¾ Cup Non-Dairy Milk of choice
- 1 ½ tsp Vanilla extract
- 1 tsp Ground Ginger
- 1 ½ tsp Ground Cinnamon
- ½ tsp Ground Allspice
For the Frosting:
- 250 grams margarine/ vegan butter (regular butter for non-vegan)
- 500 grams powdered sugar
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Prepare oven and tray. Start by preheating your oven to 180ºC/375F and line a muffin tray with paper cupcake liners.
- Cream eggs and oil together. While the milk mixture cools, use the paddle attachment on a stand mixer or use an electric mixer, combine the flax eggs, sugar, molasses, and oil until it becomes lighter in color and fluffy in texture.
- Add remaining ingredients. Add the remaining ingredients and mix on medium speed until it batter just comes together. (Tip: Be careful to not overmix)
- Fill the tray. Spoon the batter into the cupcake liners until ¾ way full (Tip: Be careful to not overfill the liners)
- Bake. Place the muffin in the centre of your oven and bake for 18 - 20 minutes or until golden brown and cooked through.
- Cool the cupcakes. Remove the cupcakes from the oven and allow them to cool to room temperature.
- Make the frosting. While the cupcakes cool, mix together the powdered sugar, vegan butter, cinnamon, and vanilla extract (Tip: Fluffy frosting requires lots of mixing so be sure to mix your frosting well)
- Frost and serve. Once the cupcakes have cooled, top them with the frosting and dust with ground cinnamon before serving.
Notes
You can also store the cupcakes in an airtight container at room temperature for up to 5 days.
These cupcakes can also be frozen. Just place them in an airtight container in the freezer for up to three months. Just allow them to completely thaw at room temperature before serving.
