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–+ servings
gingerbread cupcakes

Gingerbread Cupcakes

Plant-basedRecipes
'Tis the season with vegan Gingerbread Cupcakes. Orange marmalade glaze makes a fragrant finish. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 235 kcal

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: 235kcalCarbohydrates: 50gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 173mgPotassium: 50mgFiber: 1gSugar: 24gVitamin A: 143IUVitamin C: 1mgCalcium: 74mgIron: 2mg
Keyword vegan gingerbread cupcakes
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !