Just Jenn Recipes

Vegan Gingerbread Cupcakes

I ran out of eggs. And butter. I had to improvise on the fly. Now don’t get me wrong, I bow down to the altar of Paula Deen, (entirely made of butter, btw) but it IS possible to cook without animal products if need be, even if it’s not my first choice. These are REALLY good, moist and you won’t even miss the butter…

ingredients:
2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
2/3 cup vegetable oil
2/3 cup light molasses
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup soymilk
4 ounces applesauce

Preheat oven to 350 F. Line a cupcake pan with liners.

Sift together the flour, ginger, cinnamon, baking powder, baking soda, cloves, nutmeg and salt.

Whisk together wet ingredients – oil, molasses, syrup, water and applesauce.

Stir the wet into the dry until nicely combined.

Fill your baking cups about 2/3 full. Bake 15 – 17 minutes, depending on your oven, until a toothpick comes out clean. Let cool on a wire rack.

Frost with chocolate frosting.

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Vegan Gingerbread Cupcakes

Ingredients:

Instructions:

8 Responses to “Vegan Gingerbread Cupcakes”

  1. Kuism says:

    You can also use bananas as a substitute. Though banana gingerbread cupcakes might taste weird.

  2. Karen W says:

    I just made these this morning and they were great. Very moist and perfect with a dusting of powdered sugar on top. Thanks so much!

  3. Stephanie says:

    I am going to attempt at making these. Woo hoo, my first Vegan dish! I think I am going to attempt at making these with fresh ginger though, how do you think that will turn out?

  4. justJENN says:

    @stephanie I’m not too sure. Sometimes fresh ginger can be overpowering. Not that it wouldn’t work, I just haven’t tried it. Let me know!

  5. Erin H P says:

    whoa, these are tasty!!! no need for frosting, in my opinion, but can imagine chocolate on these…wow. I was looking for something to make that didn’t call for unsalted butter, since we are out. Thanks for an easy recipe that filled my need on this freezing cold Milwaukee day!

  6. […] gluten-free, and vegan, there's no excuse for NOT trying a Mint Cacao Cookie Truffle or a Vegan Gingerbread Cupcake just because "it's sweet," or just because "it's the holidays." Allow yourself to indulge in all […]

  7. Kellie says:

    Thanks for the recipe!!! They are delicious!

  8. Erin HP says:

    made these today, and both my sons loved them! just to let you know, you left out when to mix in the brown sugar-i tried putting it with dry ingredients, and it worked fine 🙂

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