Vegan Gingerbread Cupcakes

A vegan gingerbread cupcake with cinnamon frosting on a plate with cinnamon sticks and frosted cupcakes in background.

5 from 1 vote

These gingerbread cupcakes are full of warm spices and are topped with an amazing cinnamon cream cheese frosting. They are perfect for the holidays or any time you want a cozy dessert.

Prep Time20

Cook Time23

Total Time43

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cupcakes

Calories: 402kcal

Author: Jen Cardenas

Equipment

Large bowl
Electric mixer or stand mixer

Ingredients

Cake

⅔ cup non-dairy milk
1 tablespoon apple cider vinegar
1½ cups flour
½ cup brown sugar
½ teaspoon baking soda
2 teaspoon ground cinnamon
2 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup molasses
⅓ cup vegetable oil
1 teaspoon vanilla extract

Frosting

½ cup vegan butter, softened
½ cup vegan cream cheese, cold
3 cups powdered sugar
1½ teaspoon cinnamon
½ teaspoon vanilla extract

Instructions

Preheat the oven to 350°. Line a muffin pan with 12 cupcake liners.
Add the apple cider vinegar to the non-dairy milk and set aside. This will make a vegan buttermilk.
In a mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, salt, nutmeg and ground cloves.
Stir in the milk/vinegar mixture, molasses, oil, and vanilla extract.
Pour into the muffin tin about ⅔ full and bake in the preheated oven for 22-25 minutes. Let the cupcakes sit in the tin for a few minutes before cooling completely on a wire rack.
To make the frosting, cream the softened vegan butter. (Make sure it's softened, not melted!)
Add in the cold vegan cream cheese and mix until just combined. Do not overmix it or the frosting will not be stiff enough.
Slowly mix in the powdered sugar, vanilla extract and cinnamon. If it's not thick enough, add more powdered sugar a little at a time and then get it cold. Store in the freezer for 15 minutes before using. If you need more time, just keep it in the fridge until you're ready to use it.
Once the gingerbread cupcakes are completely cooled, frost them and serve. Store in the fridge for up to 4 days.

Notes

Vegan cream cheese frosting can be a little difficult to make. The issue is the consistency. If you overwhip the frosting or don't keep it cold, it will get too runny. This is because vegan cream cheese is usually made with coconut oil which is liquidy at room temperature.
Make sure the cupcakes are completely cool before frosting or the frosting will just melt and slide off.
If you want to make a regular buttercream instead of the cream cheese frosting, try my https://hasslefreevegan.com/vegan-vanilla-whipped-frosting/vegan whipped vanilla frosting.

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