Eggless Gingerbread Cupcakes Cardamom Cream Cheese Frosting

5 from 1 vote

Delicious, spice filled eggless gingerbread cupcakes topped with cardamom cream cheese frosting

gingerbreak cupcake

Perfect for the holidays, gingerbread cupcakes

These gingerbread cupcakes are filled with spices like ginger, cinnamon, nutmeg and cloves. Since they are flavor filled cupcakes I used a lighter frosting with a tang: cardamom cream cheese frosting.

So the base of these are vegan gingerbread cupcakes.  That means they are of course eggless gingerbread cupcakes as well. Feel free to substitute with milk of your choice.  Making it vegan made it easy to use ingredients already in the pantry.

What goes with gingerbread cupcakes?

The frosting I have paired it with is not dairy free.  If you would like a vegan alternative I think this would taste delicious with a plant based whipped cream or drizzled with caramel sauce.

vegan gingerbread cupcake with cardamom cream cheese frosting
gingerbread cupcake with cardamom cream cheese frosting

How to make homemade Eggless gingerbread cupcakes

These cupcakes are made using easy to find ingredients.  The only ingredient you may need to grab is key to any gingerbread goodie, molasses! Make sure to get unsulphured molasses.

The spices I used are ginger, cinnamon, nutmeg and cloves.

Making cardamom cream cheese frosting

Since the cupcakes are so big on warm flavors a lighter frosting pairs perfectly with it.  The tang of cream cheese frosting with a bit of flavor from cardamom is a delicious mix.

The cardamom cream cheese is easy to make. Ingredients are cream cheese, butter, vanilla extract, salt and cardamom powder.

Finishing touch on the gingerbread cupcakes

Once the cupcakes are cooled, frost the cupcakes with cardamom cream cheese.

I used a store bought gingerbread cookie as a cute topping! Here is a link to the ones I used.

gingerbread cupcake with cardamom cream cheese frosting
gingerbreak cupcake

Looking for other eggless cookie recipes? Check out:

Eggless Chocolate Chip CookiesEggless Hot Chocolate Chip Cookies Shop This Post 

Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl

vegan gingerbread cupcake with cardamom cream cheese frosting

Eggless Gingerbread Cupcakes with Cardamom Cream Cheese Frosting

Shilpa Joshi
Delicious, spice filled eggless gingerbread cupcakes topped with cardamom cream cheese frosting
5 from 1 vote
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 128 kcal


  • Cupcake pan
  • Cupcake liners
  • Mixing bowl


Vegan Gingerbread Cupcake

  • 1 ⅓ cup all purpose flour
  • ½ cup brown sugar
  • ½ tbsp baking powder
  • ½ tbsp ginger
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup molasses unsulphured
  • ½ cup canola oil
  • ½ cup milk of choice I used soy milk
  • ½ tsp apple cider vinegar
  • ¼ tsp salt

Cardamom Cream Cheese Frosting

  • 8 oz cream cheese block
  • ¼ cup butter
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp cardamom powder
  • ¼ tsp salt


Gingerbread Cupcake

  • Preheat oven to 350F
  • Mix dry ingredients in a bowl. Mix milk and apple cider vinegar in separate class.
  • Whisk together oil and sugar. Add in milk/acv blend and molasses. Mix together.
  • Add in dry ingredients slowly to combine.
  • Pour into cupcake liner molds. Bake for about 22 minutes. Checking to make sure done by inserting toothpick and if it comes out clean. Let cool.

Cardamom Cream Cheese Frosting

  • Cream together butter and cream cheese. Make sure it is at room temperature. Add in vanilla extract, salt and cardamom.
  • Add in powdered sugar and mix to combine.
  • Fill piping bag and frost cooled cupcakes.


Cupcake base is vegan. Feel free to use dairy milk in place of soy milk.
Frosting is dairy based.  For vegan alternative, plant based whipped cream and a drizzle of caramel would be delicious.


Calories: 128kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 233mgFiber: 1gSugar: 19gCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!

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