Gingerbread Cupcakes

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www.theconsciousplantkitchen.com

These Gingerbread Cupcakes are simple cupcakes with a delicious gingerbread-flavored dough to celebrate the festive season. It has a moist crumb and it's ready in under 30 minutes!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/easy-gingerbread-cupcakes/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: cupcakes

Calories: 185.9kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cup Self-Rising Flour (note 1)
⅓ cup Light Olive Oil (note 2)
1 cup Unsweetened Vanilla Almond Milk (note 3)
¾ cup Soft Brown Sugar (note 4)
¼ cup Molasses (note 5)
1 teaspoon Vanilla Extract
2 teaspoons Ginger
1 teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
In a mixing bowl, add self-rising flour, soft brown sugar, ginger, and cinnamon, and whisk to combine.
Whisk in the oil, molasses, vanilla extract, and almond milk.
Whisk to form a smooth cupcake batter with no lumps.
Divide the batter evenly into the 12 muffin holes.
Bake the cupcakes on the center rack of your oven for 20-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
Let the cupcakes cool down completely on a cooling rack before frosting. Frost using my dairy-free vanilla frosting recipe.
Decorate with a homemade cookie using my easy gingerbread recipe or gluten-free almond flour gingerbread recipe.

Notes

Note 1: To make your batch of self-rising flour, whisk 2 1/2 teaspoons of baking powder in 1 3/4 cup of all-purpose flour.

Gluten-Free Option: Use 1 cup of 1:1 all-purpose gluten-free flour, 3/4 cup of almond flour, and 2 1/2 teaspoons of gluten-free baking powder.

Note 2: You can use any oil with a light flavor. Avoid melted coconut oil, as it forms lumps when it comes into contact with cold almond milk.

Note 3: Any dairy-free milk works in this recipe. I am using unsweetened vanilla almond milk, which adds a vanilla flavor to the batter. If your almond milk is unflavored, add 2 teaspoons of vanilla extract to flavor the cupcakes.

Note 4: Darker sugar, like coconut sugar or brown sugar, works best in this recipe. This makes the cupcakes darker in color and enhances the gingerbread flavors.

Note 5: If you don't have molasse, add an extra 1/4 cup of brown sugar or 1/4 cup of liquid sweeteners like maple syrup or coconut nectar.

Nutrition