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Vegan Gingerbread Cupcakes

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

Vegan Gingerbread Cupcakes |

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 |

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

Vegan Gingerbread Cupcakes |

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Vegan
Servings 8
Calories 233 kcal


Ingredients for the muffins

  • 1 1/4 cup all-purpose flour
  • 1/3 cup granulated white sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon ginger powder
  • 1 pinch salt
  • 1 tablespoon coconut oil , melted
  • 2/3 cup almond milk
  • 1/2 teaspoon coconut vinegar
  • 1/2 teaspoon vanilla extract

Ingredients for the gingerbread topping


  • 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.


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 |
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Recipe Rating


Thursday 30th of November 2017

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.


Sunday 3rd of December 2017

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 :)


Saturday 25th of March 2017

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


Tuesday 28th of March 2017

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 :)


Thursday 2nd of February 2017

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

Liebe Grüße, Kathi


Friday 3rd of February 2017

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

Natalie | Feasting on Fruit

Wednesday 7th of December 2016

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 :)


Friday 9th of December 2016

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.

Strength and Sunshine

Tuesday 6th of December 2016

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


Friday 9th of December 2016

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