Your dairy-free tastebuds are in for a treat!
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
- 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
Preheat oven to 350F and grease muffin tin. Combine dry ingredients and set aside.
Combine wet ingredients, then incorporate dry ingredients in small batches until fully incorporated, then incorporate wet ingredients.
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
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.
Once cupcakes are cool, spread frosting on the cupcakes, top as desired and enjoy!