5.0 from 6 votes
Vegan Gingerbread Cupcakes
Sweetly spiced cupcakes made with dark brown sugar & topped with cream cheese frosting.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 Cupcakes
Calories: 442 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 280 g self-raising flour (2 +⅛ cups)
- ½ Teaspoon baking soda
- 2 Tablespoons ground dried ginger
- ½ Teaspoon cinnamon (optional)
- 150 g dark brown sugar (¾ cup)
- 105 g vegan butter (1 tablespoon less than ½ cup)
- 190 g golden syrup (½ cup + 1 tablespoon)
- 200 ml Soy milk or other plant-based milk (¾ cup + 1 tablespoon)
For the icing
- Double Batch Vegan cream cheese frosting
Notes
- Store in an airtight container in the fridge for up to 5 days.
- *Store in an airtight container in the fridge for up to 5 days.