Tag Archives: gingerbread

Gingerbread Cupcakes

15 Dec

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It’s finals week.  And I got roped into making cupcakes for two classes.  Two.  Plus, I needed gifts for people.  So somehow, yesterday morning, I found myself in the lounge for five hours making four dozen gingerbread cupcakes.

I have never liked gingerbread.  I make it every year, because I know how much everyone else loves it; plus it’s  a Christmas classic and the little men are super fun to decorate.  But I never actually ate it myself.  However, I had a bit of a coming around this year.

I made gingerbread cookie dough on Sunday and stuck it in my fridge for this week.  And the dough tasted pretty good – for gingerbread.  So then I though since I had the dough, I might as well make cupcakes and use the cookies as little toppers.

And the cupcakes were good too.  I brought them to dinner at my writing prof’s house last night, and someone asked me, “are you sure you’re not lying to me?  like, these are actually vegan?”

Yes they are.

GINGERBREAD CUPCAKES (from “Vegan Cupcakes Take Over the World)

  • 1 1/4 c. AP flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tsp. ground ginger (I happen to not like ginger that much, so I did about half of this and you could still really taste it in the cupcakes)
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves (I left these out and the cupcakes still tasted great)
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/2 c. vegetable oil
  • 1/3 c. light molasses
  • 1/2 c. maple syrup
  • 1/4 c. soy milk
  • 2 tbsp soy yogurt (I couldn’t get my hands on any soy yogurt, so I just used “sour milk”:  add a teaspoon of lemon juice or vinegar to a cup of soy milk and let it sit for a few minutes.  The important thing about using the  yogurt is the enzymes in the yogurt, and the vinegar/lemon juice will do the same thing)

Preheat oven to 350°F.  Line cupcake tin with liners.  Sift the flour, baking powder, baking soda, spices, and salt in a bowl.  Whisk the oil, molasses, maple syrup, soy milk, and yogurt in a separate bowl.  Add the wet to the dry and mix just until combined.  Scoop into your cupcake liners and bake for about 19 minutes.  Top off with cream cheese frosting and a gingerbread cookie (see recipe below).



  • 1/3 c. canola oil
  • 3/4 c. sugar
  • 1/4 c. molasses
  • 1/4 c. soy milk
  • 2 c. AP flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. each ground nutmeg, cloves, cinnamon (again, I didn’t have any cloves but they still tasted great)
  • 1 1/2 tsp. ground ginger

Keep your oven at 350°F from your cupcakes.  Whisk together the oil and sugar for about 3 minutes.  Add the molasses and soy milk.  Sift in the dry ingredients in two additions, mixing in between.  Wrap up the dough and stick it in the fridge for a few hours (up to three days in advance).  Line your baking sheets with parchment paper.

Roll out the dough to about 1/4″ thick and cut out shapes.  Place on baking sheets and bake for about 8  minutes.


**Note:  You might want to make your dough beforehand, either a day before or just before you start making your cupcakes so that it can chill before you bake it.