Eggless Gingerbread Cupcakes Cardamom Cream Cheese Frosting
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.
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.
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
Eggless Gingerbread Cupcakes with Cardamom Cream Cheese Frosting
Equipment
- Cupcake pan
- Cupcake liners
- Mixing bowl
Ingredients
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
Instructions
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.
