How to make Vegan Gingerbread Cupcakes recipe

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These vegan gingerbread cupcakes are the perfect holiday treat! They are moist, flavorful, and easy to make. The gingerbread cupcakes are made with vegan ingredients like almond milk, coconut oil, and molasses. The cupcakes are topped with a creamy vegan cream cheese frosting and sprinkled with cinnamon and ginger for a festive touch. Enjoy these vegan gingerbread cupcakes as a delicious and unique holiday dessert that everyone can enjoy!


Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together almond milk, coconut oil, and molasses.
In a large bowl, sift together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
Add wet ingredients to dry ingredients and mix until just combined.
Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy.
Frost cooled cupcakes and sprinkle with cinnamon and ginger.

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