Gingerbread Cupcakes

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

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.


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.


Use a stand mixer to make the vegan cream cheese frosting.


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.


Top with some homemade gingerbread cookies and enjoy!


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