Eggless Gingerbread Cupcakes with Cardamom Cream Cheese Frosting
Delicious, spice filled eggless gingerbread cupcakes topped with cardamom cream cheese frosting
Servings: 12 cupcakes
Calories: 128kcal
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.
Notes
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.
Nutrition
Calories: 128kcal | Carbohydrates: 31g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 233mg | Fiber: 1g | Sugar: 19g | Calcium: 43mg | Iron: 1mg