This Vegan Gingerbread Cupcakes recipe is easy to make and the cupcakes are soft, well-spiced and perfect for Christmas!
Gingerbread is my favorite flavor for baked goods in the winter. Especially around Christmas. I love crispy Vegan Gingerbread Cookies, and soft and fluffy Vegan Gingerbread Loaf Cake and even a cup of Vegan Gingerbread Hot Chocolate.
And as a gingerbread lover, these Vegan Gingerbread Cupcakes are everything I want in a gingerbread recipe. They are well-spiced, molasses-y, and they're super soft and tender.
Best of all, they're easy to make and make the best easy dessert for any holiday table.
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Ingredient Notes
Spices: A combination of ginger, cinnamon, nutmeg and cloves creates that classic gingerbread flavor.
Vegan Butter: Melted vegan butter keeps these cupcakes moist and tender.
Non-Dairy Milk: Any non-dairy milk will work.
Brown Sugar: For a warm background flavor that complements the spices.
Molasses: Molasses deepens the brown sugar flavor. Be sure to use unsulphured molasses! I like Grandma's brand.
Variations and Substitutions
If you buy a gingerbread spice blend, feel free to substitute it here for all the spices.
Instructions
These Vegan Gingerbread Cupcakes are super easy and come together in a flash. Here is how to make them:
In a medium bowl, combine the flour, baking powder, salt and the spices. Whisk to combine.
Next, in a large bowl, add the brown sugar, non-dairy milk, melted vegan butter, molasses and vanilla extract. Whisk well.
Then, add the dry ingredients to the wet ingredients and whisk to form the batter.
Now, scoop the batter into a lined cupcake pan, and bake!
What to Frost the Cupcakes With
I added my Vegan Vanilla Frosting to the recipe card and its what I used for my Vegan Gingerbread Cupcakes.
But, I also have a Vegan Brown Sugar Buttercream Frosting recipe and a Vegan Maple Bourbon Buttercream Frosting that would be really delicious!
Top Recipe Tips
Be careful not to overbake these cupcakes or they will become a bit dry.
Test the cupcakes for doneness with a toothpick.
How to Make Frosting Snowmen
Frost these Vegan Christmas Cupcakes however you want, but if you want to make the cute frosting snowmen here is how:
First, using a knife or offset spatula spread a layer of vanilla frosting onto each cupcake.
Then, using a piping bag fitted with an Ateco 806 round tip, or a similar size round tip, pipe two round dollops of frosting on top of each other.
Now, stick two sprinkles straight in to make the eyes, then an orange sprinkle in for the nose.
Finally, use rosemary leaves for the arms and that's it!
Storage
To store the Vegan Gingerbread Cupcakes, place them into an airtight container and store in the refrigerator for up to 4 days.
Allow the cupcakes to come to room temperature before serving.
I do not recommend freezing the frosted cupcakes.
Looking for More Holiday Recipes?
If you tried this Vegan Leek Risotto recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
The BEST Vegan Gingerbread Cake
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 1 Cupcake Pan
- 12 Paper Cupcake Pan Liners
- 1 Hand Mixer for the frosting
- 1 Pastry Bag optional
- 1 Large Round Piping Tip like an Ateco 806
Ingredients
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt half this amount if using table salt
- 2 teaspoon Ginger
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Cloves
- 1 Cup Light Brown Sugar, tightly packed
- ¾ Cup Non-Dairy Milk I used So Delicious Coconut Milk
- 7 tablespoon Non-Dairy Butter, melted
- 1 tablespoon Molasses
- 1 teaspoon Vanilla Extract
For the Vanilla Frosting
- 1 Cup Vegan Butter
- 4 Cups Powdered Sugar, sifted
- 2 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk
To Garnish
- Sprinkles optional
- Rosemary Leaves optional
Instructions
Make the Cupcakes
- Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
- In a medium bowl, combine the flour, baking powder, salt and spices. Whisk to combine.1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt, 2 teaspoon Ginger, 1 ½ teaspoon Cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Cloves
- In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, molasses and vanilla with a whisk.1 Cup Light Brown Sugar, tightly packed, ¾ Cup Non-Dairy Milk, 7 tablespoon Non-Dairy Butter, melted, 1 tablespoon Molasses, 1 teaspoon Vanilla Extract
- Add the dry ingredients to the wet ingredients and whisk to form the batter.
- Use a spoon to scoop the batter into a cupcake pan. Fill each cupcake liner about ⅔ of the way.
- Bake in a 350* oven for 20-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow to cool completely before decorating.
To Make the Frosting
- In a large bowl using a hand mixer, cream the vegan butter until its completely smooth. Add the powdered sugar and mix until combined. Then add the vanilla and non-dairy milk and mix until light and fluffy, about 1-2 minutes.1 Cup Vegan Butter, 4 Cups Powdered Sugar, sifted, 2 teaspoon Vanilla Extract, 2 tablespoon Non-Dairy Milk
To Frost the Cupcakes
- If you want to pipe snowmen, fit a pastry bag with a large round piping tip like an Ateco 806. Fill the bag with some of the frosting and set aside.
- Use a knife or an offset spatula to spread a layer of frosting onto each cupcake. Then, pipe two round dollops on top of each other to create the head and body of the snowman.
- Now, use two sprinkles for the eyes and one for the nose. Finally, stick rosemary leaves into the sides to make the arms.Sprinkles, Rosemary Leaves
Notes
Nutrition
Let me know how you like this recipe and have a happy holiday season!
Dana G. says
For some reason my cupcakes didn't rise in the middle. I used lemon juice, and perhaps I should have used vinegar. HOWEVER, the flavor of these cupcakes is HEAVENLY. I would highly recoommend trying them. You will not be disappointed.
Megan Calipari says
Hmm I wonder why that happened! So happy you enjoyed them, regardless!
Dana Grubbs says
I am 100% sure it was some sort of user error.