Easy Eggless Gingerbread Cupcakes

Ingredients You’ll Need

You only need a few staple ingredients. Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).

You will need:

Ingredients Notes & Substitutions

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.   
• Baking powder & baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Spices: You’ll need 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.
• Butter: I prefer to use unsalted butter, but 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: This is an essential gingerbread ingredient! It adds color, flavor, and moisture. I use and recommend unsulphured molasses. The blackstrap molasses will make the cupcakes bitter.
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

How to Make Gingerbread Cupcakes without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Cinnamon Cream Cheese Frosting

This Cinnamon Sugar Cream Cheese Frosting recipe is so good!! The perfect frosting for all your spiced baked goods.

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.

Storing & Freezing Instructions

Store

Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.

Freeze

Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps:

• Let the 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 Instructions

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.