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Vegan Gingerbread Cupcakes

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!!