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Home » Recipes » Recipes

Vegan Gingerbread Cupcakes

Published: Dec 6, 2016 · Modified: May 23, 2024 by Bianca · This post may contain affiliate links · 10 Comments

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Vegan Gingerbread Cupcakes | ElephantasticVegan.com

Recipe for vegan Gingerbread Cupcakes. They are the perfect festive treat for the holidays! Easy to make and so delicious!

Vegan Gingerbread Cupcakes | ElephantasticVegan.com

These vegan Gingerbread Cupcakes are the perfect festive treat for the holidays. I've added cinnamon & ginger powder into the muffin base and into the cream, plus they are topped with gingerbread crumbles. For the gingerbread sprinkles, you can either use store-bought vegan gingerbread or you can make your own gingerbread cookies first.

Vegan Gingerbread Cupcakes | ElephantasticVegan.com

These cupcakes are the perfect gift for friends, family or colleagues. Super christmas-y and so easy to make!

Vegan Gingerbread Cupcakes | ElephantasticVegan.com

Vegan Gingerbread Cupcakes

Elephantastic Vegan
Recipe for vegan Gingerbread Cupcakes. They are the perfect festive treat for the holidays! Easy to make and so delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine Vegan
Servings 8
Calories 233 kcal

Ingredients
 
 

Ingredients for the muffins

  • 1 ¼ cup all-purpose flour
  • ⅓ cup granulated white sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ½ teaspoon ginger powder
  • 1 pinch salt
  • 1 tablespoon coconut oil , melted
  • ⅔ cup almond milk
  • ½ teaspoon coconut vinegar
  • ½ teaspoon vanilla extract

Ingredients for the gingerbread topping

  • 1 cup whipped coconut cream
  • 2 teaspoons brown rice syrup
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • 1 gingerbread cookie for the crumbles

Instructions
 

  • Pre-heat oven to 360°F/180°C.
  • In a mixing bowl, combine all the dry ingredients for the muffins, whisk, then add all the wet ingredients and whisk again until it's a smooth batter.
  • Fill the batter in muffin wrappers or use a lightly oiled muffin pan and put them in the oven for about 20 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.)
  • Let them cool off completely.
  • Whip the coconut cream and add in the rice syrup, cinnamon and ginger powder. Put the cream in a piping bag and pipe them onto the muffins. Crumble up a gingerbread cookie and sprinkle it over the cream. Serve immediately or store the cupcakes in the fridge.

Nutrition

Calories: 233kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 10gSodium: 74mgPotassium: 156mgFiber: 1gSugar: 10gVitamin C: 0.8mgCalcium: 52mgIron: 1.7mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Vegan Gingerbread Cupcakes | ElephantasticVegan.com
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Comments

    5 from 1 vote (1 rating without comment)

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  1. Strength and Sunshine says

    December 06, 2016 at 2:58 pm

    O I love these!!! Gingerbread is such a must, from cookies to cake...and cupcakes!! Very festive indeed ;)

    Reply
    • Bianca says

      December 09, 2016 at 11:02 am

      Thank you! December without gingerbread cookies just isn't the same :)

      Reply
  2. Natalie | Feasting on Fruit says

    December 07, 2016 at 5:01 pm

    This is like the gingerbread jackpot--cupcake AND cookie all in one perfect bite with a creamy frosting bonus!! Party perfect indeed...or just lazy Saturday baking at home perfect too of course :)

    Reply
    • Bianca says

      December 09, 2016 at 11:00 am

      Yeah, lately I can't get enough of cookie sprinkles. They add so much flavor and crunch :)
      I felt bad for destroying the gingerbread cookies, but it was for a good reason. haha.

      Reply
  3. Kathi says

    February 02, 2017 at 5:37 am

    Oh wie lecker!
    Danke für das Rezept - muss ich unbedingt einmal nachmachen!

    Liebe Grüße,
    Kathi

    Reply
    • Bianca says

      February 03, 2017 at 7:07 pm

      Hi Kathi, das freut mich! :) Vielen Dank fürs Vorbeischauen!
      Liebe Grüße, Bianca

      Reply
  4. Savyon says

    March 25, 2017 at 11:57 am

    Hi bianka, can I replace the coconut vinegar with apple vinegar? Would it make a difference?

    Reply
    • Bianca says

      March 28, 2017 at 2:09 pm

      Hi Savyon, yes you can use it instead. You shouldn't be able to tell a difference. I just use coconut vinegar because it's what I have at home and I prefer it for baking because it's very mild in taste :)

      Reply
  5. Alisha says

    November 30, 2017 at 8:22 pm

    Any reason these were made into cupcake form? Would they not cook through or hold well enough as a layer cake? Please advise! Really want a gingerbread cake again this year and am vegan now.

    Reply
    • Bianca says

      December 03, 2017 at 9:58 am

      You can totally make this in cake form too! I just wanted to make cupcakes, because they are easier to give to friends and colleagues :)

      Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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