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!