GINGERBREAD CUPCAKES
Your dairy-free tastebuds are in for a treat!
Servings
4
Ready In:
1 hr
Complexity:
Medium
Good For:
Snack or Dessert
About this Recipe
Your holiday tastebuds are in for a treat with this dairy-free, vegan gingerbread cupcakes recipe using our Original Bananamilk!
Vegan Cream Cheese Frosting:
- 1/2 cup melted margarine
- 6 oz vegan cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp corn starch
Gingerbread Cake
- 1 1/2 cups – gluten-free flour
- 1 1/2 tsps – baking powder
- 1/2 tsp – salt
- 1 tsp – ground ginger
- 1 tsp – cinnamon
- 1/2 tsp – cloves
- 1/3 cup – margarine
- 1/2 cup – sugar
- 1/3 cup – brown sugar
- 1/2 cup – unsweetened applesauce
- 1/2 cup – molasses
- 1 tsp – vanilla extract
- 1/2 cup – Original Bananamilk
Gingerbread Batter
Step 1
Preheat oven to 350F and grease muffin tin. Combine dry ingredients and set aside.
Step 2
Combine wet ingredients, then incorporate dry ingredients in small batches until fully incorporated, then incorporate wet ingredients.
Step 3
Spread batter evenly into muffin hole. Bake for approx. 20 mins or until a toothpick inserted into the center comes out clean.
Transfer to wire rack to cool.
Vegan Cream Cheese Frosting
Step 1
Mix margarine and cream cheese until well incorporated, then add powdered sugar in batches until all powdered sugar is incorporated. Finally, add vanilla extract and mix for 2-3 minutes.
Step 2
Once cupcakes are cool, spread frosting on the cupcakes, top as desired and enjoy!
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