Holiday season might be over, but the comforting flavors of these vegan gingerbread cupcakes are a perfect fit for the winter that’s still in full swing!
Ingredients
- Gingerbread Cupcakes
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1 cup + 2 tbsp spelt flour or use GF flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup coconut sugar
- 3 tbsp molasses
- 1 tbsp maple syrup
- ⅓ cup apple sauce
Buttercream Icing:
- ¼ cup vegan butter
- 1-2 cups icing sugar
- ½ tsp vanilla
- 1 tbsp soy milk - if needed
Instructions
- Preheat oven to 180ºC/350ºF.
- Whisk the soy milk and vinegar and set aside to thicken. In a mixing bowl combine the apple sauce, molasses, maple syrup, and coconut sugar. Then stir through the soy milk mixture.
- Next sift in the flour, baking powder and soda, cinnamon, nutmeg, ginger, salt and combine.
- Evenly distribute the batter into muffin liners and bake for 20 minutes. Remove from oven once ready and allow to cool before icing.
- Using an electric mixer beat the butter until creamy. Add in the vanilla and then icing sugar ⅓ cup at a time and beat until combined, icing should be thick, pop in the fridge to firm up if needed! Scoop into a piping bag and get decorating the cupcakes.
Notes
Find more of Tess’s recipes on her Youtube channel.
Tried this recipe?Let us know how it was!
PIN/SAVE/SHARE THIS RECIPE
If you loved these vegan gingerbread cupcakes, you might also like…
https://bestofvegan.com/vegan-caramel-cupcakes-aka-gold-bottom-cupcakes/
https://bestofvegan.com/the-best-vegan-vanilla-cupcakes/
