Vegan Gingerbread Cupcakes

These Vegan Gingerbread Cupcakes with vegan vanilla cream cheese frosting and lingonberry are SO delicious! They are seriously moist, fluffy, and fulllll of gingerbread spices. So they truly taste like Christmas with a delicious vanilla vegan cream cheese frosting. YUM.

These are super quick and easy to make and are a seriously satisfying Christmas dessert. They’ve got lots of cosy gingerbread spice, tangy sweet vanilla icing, and they’ve got lingonberry which adds a bit more tang to the cupcakes. And I’ve even decorated them with a bonus gingerbread cookie to add even more festive feeling and flavour! I hope you like these cupcakes as much as I do!

Vegan Gingerbread Cupcakes

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Servings 12 cupcakes

Ingredients

  

The Cupcakes

• 152 g all purpose flour (300 ml)
• 150 ml white granulated sugar ⅔ cup
• 1 tsp ceylon cinnamon
• 1 tsp cloves
• 1 tsp dry ground ginger
• 1 tsp cardamom
• 1 tsp baking soda
• 100 g unsalted vegan butter, melted
• 75 ml vegan yogurt
• 125 ml oat milk
• 50 ml dark syrup/molasses
• 2 tbsp lingonberry jam
• 1 tsp pure vanilla extract
• pinch of sea salt

Vegan Vanilla Cream Cheese Frosting

• 200 g vegan cream 'cheese' room temperature
• 100 g vegan butter room temperature
• 2 cups powdered sugar
• 1 tsp vanilla powder
• pinch of sea salt

Toppings

• frozen or fresh lingon berries optional
• gingerbread cookies optional

Instructions

 

• Preheat oven to 180°C.
• Mix all of the dry ingredients together in a mixing bowl. Set aside.
• Melt the vegan butter. Mix the melted butter in a mixing bowl with the rest of the wet ingredients.
• Pour the wet ingredients into the dry ingredients and mix until combined.
• Pour the batter into approximately 12 cupcake forms. Fill until they are about ¾ full.
• Bake the cupcakes for about 20 minutes. They are ready when a toothpick comes out almost clean.
• When the cupcakes have almost cooled, make the icing. It's very important the cupcakes have cooled completely otherwise the frosting will melt.
• Whisk the room temperature vegan butter and vegan cream cheese with an electric hand mixer until combined.
• Slowly add the icing sugar a bit at a time, until all is combined. Don't over-mix as this can make the frosting soft. Mix in the vanilla and salt.
• Taste and adjust if needed. Adding more sugar will also make the icing more firm.
• Fill a piping bag with the icing and decorate the cupcakes. Top with lingon berries and gingerbread cookies to make them extra cute and delicious, but this step is optional.
• Enjoy!!