Vegan Gingerbread Cupcakes | Fragrant Vanilla Cake

It is finally looking a bit like Christmas around here with a bit of snow on the ground and not so brown outside.  So I have been baking some festive treats! Of course I made some Christmas cookies, but also I have been craving gingerbread so I decided that I needed to make some.  As much as I like gingerbread cookies, I wanted it in the form of cake, one with luscious frosting!  So I made some Vegan Gingerbread Cupcakes last weekend!  They are easier to make than a big cake and perfect for sharing!

These cupcakes are plenty flavorful with the warming spices of ginger, cinnamon, cardamom and nutmeg in them plus sweet molasses to give them that traditional gingerbread flavor. I also included a bit of vanilla since I feel like most desserts need a touch of it!  For the flour I used whole wheat pastry flour but if you wanted to regular all purpose flour or even a gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I have used before with success) for a gluten free version.  I used flax eggs in these because I always have good results in my cakes with them.

For the frosting I wanted something luscious, rich and creamy so I went with a simple vegan vanilla buttercream.  It’s just vegan butter, powdered sugar vanilla and milk but it is sooo good! I like my cupcakes with a good cake to frosting ratio too, so I made plenty!  It was the perfect topper for the cupcakes. I topped them off with vegan naturally colored sprinkles too!

These cupcakes were so delicious!  They were soft and sweet, lightly spiced and aromatic, the smooth rich vanilla scented frosting the perfect addition to them!  I shared a few of them, and everyone I shared them with seemed to enjoy them, but I am saving plenty for myself because cake is my favorite!  If you are in the mood for something sweet and delicious, definitely give these Vegan Gingerbread Cupcakes a try!

Vegan Gingerbread Cupcakes

Makes 12

Ingredients:

Cake:

• 1 1/2 cups all purpose flour
• 3/4 cup plus 2 Tbsp granulated sugar
• 1 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp cardamom
• 1/2 tsp nutmeg
• 1 Tbsp molasses
• 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
• 1/2 tsp sea salt
• 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
• 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
• 1/2 cup plant based milk
• 1 1/2 tsp pure vanilla extract

Frosting:

• 1 cup vegan butter, I used Earth Balance (at room temperature)
• 1-2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
• 1 tsp pure vanilla extract
• 3 cups powdered sugar

Decoration:

• Vegan sprinkles (optional)

Instructions:

1. Preheat oven to 350F degrees, and a 12 hole muffin tin with liners
2. In a large bowl, combine the flour, sugar, spices, and baking powder and sea salt and whisk to blend.
3. Add the flax eggs, molasses, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
4. Pour the batter into the prepared tins, filling them 2/3 full.
5. Place the cupcakes in the oven and bake for about 15-20 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
6. Remove from the oven and let cool 20 completely.
7. To make the frosting, beat the butter with the milk, and vanilla and lemon extracts until fluffy.
8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
9. When ready to frost, Place the frosting in a pastry bag and pipe onto the cupcakes.
10. Sprinkle with sprinkles.
11. Serve the cupcakes and enjoy!