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