Your dairy-free tastebuds are in for a treat!



Ready In:

1 hr



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!

Holiday Gingerbread Cupcakes


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