Gingerbread cupcakes
Prep time
Cook time
Total time
Serves: 12 cupcakes
  • ½ cup brown sugar or coconut
  • ½ cup vegan butter, softened
  • ½ cup molasses
  • 2 chia eggs (2 tbsp chia seeds mixed with 8 tbsp water)
  • 2 cups plain flour (can sub wholewheat)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1.5 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¾ cup water
  • ½ cup vegan butter
  • ½ cup vegetable shortening
  • 3 cups icing sugar
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • 2 tbsp non dairy milk
  1. Heat oven to 180•c and line a cupcake tin with cases.
  2. In a large bowl, beat sugar, butter and molasses together until smooth. Add in chia eggs and mix again to combine. Stir in flour, baking soda, salt, ginger, cinnamon and all spice. Add water and mix with a spoon. The batter should be thick, but pourable. Spoon batter into cupcake cases about ¾ of the way full.
  3. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to cooling racks.
  4. While the cupcakes are cooling, beat butter and shortening together in a medium size bowl until smooth. Now add in the remaining frosting ingredients and beat for another 3-4 minutes. If the frosting gets to hot it may split, so pop it in the fridge if you need to and rewhip again after 10 minutes.
  5. Fill a piping bag with a large star tipped nozzle and spoon in gingerbread icing. Swirl on top of cupcakes and top with mini gingerbread stars and sprinkles.
  6. Enjoy!
Recipe by Bo's Kitchen at