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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Gingerbread Cupcakes

    Published: Nov 10, 2023 · Modified: Jan 6, 2024 by Megan Calipari · This post may contain affiliate links · 3 Comments

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    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.

    Vegan Gingerbread Cupcakes with buttercream snowmen piped on top on a marble board.
    These are the perfect Vegan Christmas Cupcakes!

    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.

    Jump to:
    • Ingredient Notes
    • Variations and Substitutions
    • Instructions
    • What to Frost the Cupcakes With
    • Top Recipe Tips
    • How to Make Frosting Snowmen
    • Storage
    • Looking for More Holiday Recipes?
    • 📖 Recipe
    • 💬 Comments

    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.

    Overhead photo of ingredients needed to make these cupcakes.
    This is all you need to make this recipe!

    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.

    Overhead photo of wet ingredients in a mixing bowl.
    Combine the wet ingredients.
    Dry ingredients added into the mixing bowl.
    Then, add the dry ingredients.

    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!

    Vegan Gingerbread Cupcake batter in a mixing bowl.
    Whisk the dry ingredients into the wet ingredients.
    Cupcake batter scooped into a lined cupcake pan.
    Scoop the batter into a lined cupcake pan.

    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.

    Vegan Gingerbread Cupcakes with buttercream snowmen piped on top of them.
    You can frost the cupcakes however you like, but the buttercream snowmen are so cute.

    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!

    A bite taken out of a Vegan Gingerbread Cupcake.
    The perfect bite!

    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?

    • Dairy-Free Vegan Cut-Out sugar cookies decorated with green and pink icing on a white cloth.
      Easy Vegan Cut Out Sugar Cookie Recipe (Dairy-Free)
    • Vegan Candied Walnuts in a ramekin with more walnuts in the foreground.
      Candied Walnuts Recipe (Vegan!)
    • A stack of three Vegan Strawberry Jam Linzer Cookies
      Vegan Linzer Cookies (Nut-Free)
    • Vegan Oreo Cupcakes on a wooden board.
      Easy Vegan Oreo Cupcakes

    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

    Vegan Gingerbread cupcakes on a round marble board.

    The BEST Vegan Gingerbread Cake

    Megan Calipari
    This Vegan Gingerbread Cupcakes recipe is easy to make and the cupcakes are soft, well-spiced and perfect for Christmas!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Cupcakes
    Calories 454 kcal

    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

    Be sure to not overbake these cupcakes. Test for doneness with a toothpick. As soon at a toothpick comes out clean, they are done!
    To store: Place the cupcakes into an airtight container and store in the refrigerator for up to 4 days. 
    I do not recommend freezing the frosted cupcakes.

    Nutrition

    Serving: 1CupcakeCalories: 454kcalCarbohydrates: 72gProtein: 2gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 358mgPotassium: 101mgFiber: 1gSugar: 60gVitamin A: 788IUVitamin C: 1mgCalcium: 88mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Let me know how you like this recipe and have a happy holiday season!

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    More The Best Vegan Cake and Cupcake Recipes

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      Vegan Carrot Loaf Cake
    • A slice of Cherry Crumb Cake with a bite taken out of it.
      Cherry Crumb Cake (Coffee Cake)
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      Earl Grey Cupcakes (Vegan!)

    Reader Interactions

    Comments

    1. Dana G.

      January 01, 2021 at 6:21 pm

      5 stars
      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.

      Reply
      • Megan Calipari

        January 01, 2021 at 8:41 pm

        Hmm I wonder why that happened! So happy you enjoyed them, regardless!

        Reply
        • Dana Grubbs

          January 02, 2021 at 3:24 am

          I am 100% sure it was some sort of user error.

          Reply
    5 from 1 vote

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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