Gingerbread Cupcakes
veggieworldrecipes.com
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Ingredients
white whole wheat flour coconut sugar baking powder baking soda cinnamon ground ginger allspice ground nutmeg ground cloves sea salt dairy-free milk coconut oil unsweetened applesauce vanilla extract powdered sugar vegan unsalted butter vegan cream cheese
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In a large bowl combine all of the dry ingredients and mix well. Then add the wet ingredients and whisk those together until well combined.
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Line a muffin pan with muffin liners and fill each muffin cup ¾ with the cupcake batter. Bake the cupcakes for 20-25 minutes at 350*F/ 175*C.
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Use a stand mixer to make the vegan cream cheese frosting.
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When the cupcakes are done baking, give them plenty of time to cool, so they don't melt the frosting. Transfer frosting to a piping bag with a star tip and frost each cupcake.
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Top with some homemade gingerbread cookies and enjoy!
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More vegan recipes:
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Healthy Vegan Protein Bars
Chocolate Pancakes