Vegan Gingerbread Cupcakes
Recipe for vegan Gingerbread Cupcakes. They are the perfect festive treat for the holidays! Easy to make and so delicious!
Servings 8
Calories 233kcal
Ingredients
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
- 1 cup whipped coconut cream
- 2 teaspoons brown rice syrup
- 1/2 teaspoon cinnamon powder
- 1/4 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: 233kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Sodium: 74mg | Potassium: 156mg | Fiber: 1g | Sugar: 10g | Vitamin C: 0.8mg | Calcium: 52mg | Iron: 1.7mg