These Easy Eggless Gingerbread Cupcakes are fluffy, moist, and delicious! Bursting with warming winter spices, these eggless cupcakes are a sweet way to please any crowd.
WHY I LOVE THIS EGGLESS GINGERBREAD CUPCAKES RECIPE
So, since those yum-yum eggless gingerbread cookies we made a while ago are SUCH a hit, I went and made you the cupcake version. So, please meet my Easy Eggless Gingerbread Cupcakes!
If you’re a gingerbread flavor lover, you have to try these holiday cupcakes. They’re the perfect dessert for Christmas.
They’re fluffy, moist pretty, festive, and perfect for sharing. I topped them with this cinnamon cream cheese frosting, which is deliciously irresistible!
The entire thing is a to-die-for, melt-in-your-mouth, wintry cupcake everyone will inhale.
EGG-FREE GINGERBREAD CUPCAKES INGREDIENTS
You only need a few basic staple ingredients. Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).
You will need:
- All-purpose flour – You can use self-rising flour. In that case, omit the baking powder and salt called in the recipe.
- Baking powder and baking soda – Make sure they’re not expired.
- Salt – I prefer kosher salt.
- Ground cinnamon, ginger, nutmeg, and allspice
- Milk – For baking, I like to use whole milk. However, you can use any milk you have handy.
- Apple cider vinegar – You can also use white vinegar.
- Unsalted butter – If you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Brown sugar – I used light brown sugar.
- Molasses – I use unsulphured molasses.
- Pure vanilla extract
MAKE EASY EGGLESS GINGERBREAD CUPCAKES
- Preheat your oven and prepare your cupcake tin.
- Mix the dry ingredients in a medium bowl.
- Whisk milk and vinegar together in a bowl.
- Beat the butter and brown sugar until creamy. Add molasses and vanilla.
- Add half of the flour mixture; mix to incorporate. Then, slowly pour the milk mixture, and finally, add the remaining flour mixture.
- Spoon the batter into cupcake liners, filling 2/3 of the way full.
- Bake for about 18 -20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
ADAPT THIS RECIPE FOR OTHER FOOD ALLERGIES
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
DAIRY-FREE: Use your favorite plant-based milk and dairy-free or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
My favorite dairy-free butter brands for baking are:
FREQUENTLY ASKED QUESTIONS
CAN I USE THIS RECIPE TO MAKE MINI GINGERBREAD CAKE CUPCAKES?
Yes, if you want to make mini cupcakes use mini paper liners and bake them for around 10-12 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake; If it comes out clean, they are done.
HOW CAN I SUBSTITUTE MOLASSES?
I haven’t tested this recipe with a molasses substitute, so I can’t provide feedback about what would work best.
CINNAMON CREAM CHEESE FROSTING
This Cinnamon Sugar Cream Cheese Frosting recipe is so good!! The perfect frosting for all your spiced baked goods.
Bring back your passion for baking, even if you cannot use eggs!
You will need (scroll down to the recipe card for quantities and instructions):
- Cream cheese
- Unsalted butter
- Confectioner’s sugar (icing sugar)
- Pure vanilla extract
- Ground cinnamon
- Salt
To make the cinnamon cream cheese frosting beat in a large bowl the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, cinnamon, and salt. Then, beat on low speed for a minute, then switch to high speed and beat for 3 minutes.
EGGLESS CUPCAKES BAKING TIPS
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. On the other hand, if your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cupcakes as soon as the batter is ready.
- Fill the cupcake tin 2/3 of the way full.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
STORING & FREEZING INSTRUCTIONS
STORE EGGLESS GINGERBREAD CUPCAKES
Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.
FREEZE EGGLESS GINGERBREAD CUPCAKES
Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps:
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
- To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
MAKE-AHEAD EGGLESS GINGERBREAD CAKE CUPCAKES
Cupcakes can be made ahead one day in advance, covered, and stored at room temperature. Frosting can also be made one day in advance, covered, and stored in the refrigerator until ready to use.
MORE EGGLESS CUPCAKE RECIPES
- Eggless Vanilla Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Carrot Cake Cupcakes
- Eggless Chocolate Cupcakes
- Browse more recipes…
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Easy Eggless Gingerbread Cupcakes
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup (180 ml) milk (I used whole milk)
- 1 tablespoon (15 ml) apple cider vinegar
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ½ cup (160 g) molasse
- 1 teaspoon (5 ml) pure vanilla extract
Cinnamon Cream Cheese Frosting:
- 8 oz (226 g) cream cheese, softened
- 1 cup (114 g) unsalted butter, softened
- 3 cups (420 g) confectioner's sugar, more if needed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- In a separate medium bowl, whisk together milk and vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Set aside.
- Beat with an electric mixer the butter and brown sugar on medium speed until creamy, about 3 – 4 minutes. Add molasses and vanilla, scraping down the sides and bottom of the bowl as needed; mix to incorporate. NOTE: The mixture will be piecey and not fully combined. That’s ok.
- Reduce mixer’s speed to low. Add half of the flour mixture; mix to incorporate. With the mixer running slowly pour the milk mixture, then add the remaining flour mixture. Mix until just combined. Scrape down the sides and bottom of the bowl as needed. Do not overmix the batter.
- Spoon the batter into liners, filling 2/3 of the way full.
- Bake for about 18 -20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Cinnamon Cream Cheese Frosting:
- In a large bowl using an electric mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar (I added it).
- Frost cooled cupcakes however you’d like. I used an Ateco # 847 – Closed Star Pastry Tip for these pictured cupcakes. Then topped then with mini gingerbread cookies.
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
- To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. On the other hand, if your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cupcakes as soon as the batter is ready.
- Fill the cupcake tin 2/3 of the way full.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
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- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
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Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted December 2019, post content edited to add more helpful information, no change to the recipe in October 2021.
