Happy December! It’s been a hugely exciting and busy month for me, which has unfortunately meant my backlog of recipes to post here is bigger than ever! To say thank you for bearing with me, I’ve uploaded this special gingerbread cupcake recipe. Perfect for a spot of festive baking, plus who doesn’t love gingerbread and cake? It’s a winning combination.
These little cupcakes couldn’t be more gingerbread if they tried. The cake is a heavenly mix of gingerbread spices that will fill your kitchen with festive cheer. I used chia seeds in place of eggs, but feel free to try with flaxseed or aquafaba if you prefer, I’d love to hear how they turn out! The frosting is thick, sugary, rich and flavoured with cinnamon, ginger and molasses! Topped with a mini gingerbread star, they’re the ultimate gingerbread lovers fantasy!
If you make any of my recipes, please do let me know either by taking a snap and tagging me on Instagram @bos.kitchen, or leave a comment below!
Lots of love,
- 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
- Heat oven to 180•c and line a cupcake tin with cases.
- 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.
- 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.
- 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.
- 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.
Nisha / @rainbowplantlife says
Mmmmm these cupcakes sound heavenly! I can only imagine how tasty your kitchen smells! And you already know this, but the photography is just mindblowingly beautiful!
Awww Nisha you are so sweet, thank you, thank you for sharing these cupcakes on your Instagram too, what an honour! Sending you love xoxoxo
Maria Koutsogiannis says
Please make me these when I come and see you in February! I love this photo too babe!! incredible!
Aww babe thank you! I can’t wait to see you in Feb either! Thank you so much for stopping by the blog and sorry for the huuuuuuge delay! xoxoxoxo
These are probably the most beautiful gingerbread cupcakes I have seen in a long time! Totally in love with your photography. I hope you had the most amazing holidays 🙂
Thank you so much Ela! What a compliment! You are a huge inspiration to me. Thank you so much!! 🙂
Dee | Green Smoothie Gourmet says
Bo! I adore cupcakes and yours are so sophisticated and spicy! Thank you for sharing!
Thank you so much Dee! I love your cupcakes, you always have frosting on POINT! Have a lovely weekend and thank you so much for stopping by xoxoxo