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GINGERBREAD CUPCAKES

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‘Tis the season with vegan Gingerbread Cupcakes. Orange marmalade glaze makes a fragrant finish.

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VEGAN GINGERBREAD CUPCAKES INGREDIENTS 

Flour: all-purpose flour 

Baking powder 

Cornstarch 

Corn syrup (dark)

Plant milk 

Vegan egg 

Vegan butter

Spices: anise pods, cinnamon and allspice 

Orange marmalade 

HOW TO MAKE GINGERBREAD CUPCAKES

  1. Bring plant milk to a boil. Add the star anise, remove from the heat. Let it infuse for 15 minutes.
  2. In a mixing bowl, whisk flour, cornstarch, baking powder, cane sugar, cinnamon and all spice.
  3. Stir in corn syrup and orange marmalade.
  4. Add vegan egg, vegan butter and salt.  
  5. Strain the milk into the batter and stir until smooth. 
  6. Bake 25-30 minutes (365F) until ready (golden brown). 
  7. Melt orange marmalade (3 tbsp) in a saucepan over medium heat. Brush over the tops of the gingerbread cupcakes.

I hope you will love these vegan Gingerbread Cupcakes because it’s:

Easy to make

Full of festive aroma and taste!

Other recipe to try:

Cinnamon Cookies 

Vegan Mince Pies 

St. Lucia Buns 

Vegan Nut Roast 

Mincemeat

gingerbread cupcakes
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Gingerbread Cupcakes

'Tis the season with vegan Gingerbread Cupcakes. Orange marmalade glaze makes a fragrant finish. 
Course Dessert
Cuisine American
Keyword vegan gingerbread cupcakes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12
Calories 235kcal
Author Plant-basedRecipes

Ingredients

  • 1/4 cup plant milk
  • 10 star anise pods
  • 2/3 cup dark corn syrup
  • 3 cup flour
  • 1 vegan egg
  • 1 tbsp baking powder
  • 1 tbsp cane sugar
  • 2 tbsp cornstarch
  • 1/2 cup orange marmalade
  • 3 tbsp vegan butter
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1 pinch salt

Instructions

  • Bring plant milk to a boil. Add the star anise, remove from the heat. Let it infuse for 15 minutes.
  • In a mixing bowl, whisk flour, cornstarch, baking powder, cane sugar, cinnamon and allspice.Stir in corn syrup and orange marmalade.Add vegan egg, vegan butter and salt.  Strain the milk into the batter and stir until smooth. 
  • Bake 25-30 minutes (365F) until ready (golden brown). 
  • Melt orange marmalade (3 tbsp) in a saucepan over medium heat. Brush over the tops of the gingerbread cupcakes.

Nutrition

Calories: 235kcal | Carbohydrates: 50g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 173mg | Potassium: 50mg | Fiber: 1g | Sugar: 24g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg

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