Vegan Gingerbread Cupcakes
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It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 4.8 (55)

Vegan Gingerbread Cupcakes

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 4%
CARBS 58G63% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER46G TOTAL SUGAR
FAT 16G39% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich, moist vegan gingerbread cupcakes topped with salted caramel frosting. A festive holiday dessert with warm spices and chewy texture.

dessertamericanbaked gooddairy freeveganvegetarian
View the full recipe on It Doesn't Taste Like Chicken →

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Nutrition & ingredients

Ingredients

serves 12
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup light molasses (not blackstrap) ((regular unsulfured molasses))
  • 1/2 cup plant-based milk ((such as oat or soy))
  • 1/3 cup light oil ((such as canola or vegetable))
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1/2 cup vegan butter (cold)
  • 1/2 cup vegetable shortening ((or substitute with more vegan butter))
  • 2 1/2 cups powdered sugar
  • 1/4 cup light molasses (not blackstrap) ((regular unsulfured molasses))
  • 1 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon plant-based milk ((such as oat or soy))
PREP
20M
SODIUM
509MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.