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 flavor comes from a combination of molasses, cinnamon, ginger, and nutmeg. The cupcakes are topped with a vegan cream cheese frosting that is both sweet and tangy. These cupcakes are sure to be a hit at any holiday gathering! Enjoy!


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, cream together the vegan butter and brown sugar until light and fluffy. Beat in the molasses and vanilla extract. Add the non-dairy milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the cupcake liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.
To make the frosting, beat together the vegan cream cheese and vegan butter until light and fluffy. Gradually add the powdered sugar and mix until combined. Pipe or spread the frosting onto the cooled cupcakes.

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