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Vegan Gingerbread cupcakes on a round marble board.
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5 from 1 vote

The BEST Vegan Gingerbread Cake

This Vegan Gingerbread Cupcakes recipe is easy to make and the cupcakes are soft, well-spiced and perfect for Christmas!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Cupcakes
Calories: 454kcal
Author: Megan Calipari
Cost: $5

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 tsp Baking Powder, ½ tsp Kosher Salt, 2 tsp Ginger, 1 ½ tsp Cinnamon, ½ tsp Nutmeg, ¼ tsp 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 Tbsp Non-Dairy Butter, melted, 1 Tbsp Molasses, 1 tsp 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 tsp Vanilla Extract, 2 Tbsp 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: 1Cupcake | Calories: 454kcal | Carbohydrates: 72g | Protein: 2g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 358mg | Potassium: 101mg | Fiber: 1g | Sugar: 60g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg