Recipe for vegan Gingerbread Cupcakes. They are the perfect festive treat for the holidays! Easy to make and so delicious!
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.
These cupcakes are the perfect gift for friends, family or colleagues. Super christmas-y and so easy to make!
Vegan Gingerbread Cupcakes
Recipe for vegan Gingerbread Cupcakes. They are the perfect festive treat for the holidays! Easy to make and so delicious!
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!
Strength and Sunshine says
O I love these!!! Gingerbread is such a must, from cookies to cake...and cupcakes!! Very festive indeed ;)
Bianca says
Thank you! December without gingerbread cookies just isn't the same :)
Natalie | Feasting on Fruit says
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 :)
Bianca says
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.
Kathi says
Oh wie lecker!
Danke für das Rezept - muss ich unbedingt einmal nachmachen!
Liebe Grüße,
Kathi
Bianca says
Hi Kathi, das freut mich! :) Vielen Dank fürs Vorbeischauen!
Liebe Grüße, Bianca
Savyon says
Hi bianka, can I replace the coconut vinegar with apple vinegar? Would it make a difference?
Bianca says
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 :)
Alisha says
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.
Bianca says
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 :)