These Easy Eggless Gingerbread Cupcakes are fluffy, moist, and delicious! Bursting with warming winter spices, they are a sweet way to please any crowd. The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts On The Recipe
Since those eggless gingerbread cookies we made a while ago were such a hit, I made you the cupcake version. So, please meet my Easy Eggless Gingerbread Cupcakes!
If you love gingerbread flavors, you must 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.
Ingredients You’ll Need, Substitutions & Notes
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:
- Flour: Standard all-purpose flour works best here. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Baking powder and 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. If available, you can also use a gingerbread spice blend. Add 3 1/2 teaspoons of the spice blend instead of all the spices called for in the recipe.
- Milk: I like to use whole milk for baking, but 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.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
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).
- Preheat Your Oven and Prepare Your Cupcake Tin
- Mix The Dry Ingredients in A Medium Bowl
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl. Set aside.
- Whisk Milk and Vinegar Together in A Bowl
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 The Butter and Brown Sugar Until Creamy
Then add molasses and vanilla; mix to incorporate.
- Add Dry Ingredients
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
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.
Eggless Cupcakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving 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 is 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.
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.
Frequently Asked Questions
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.
Yes, in this recipe, it is possible to use oil instead of butter.
I haven’t tested this recipe with a molasses substitute, so I can’t provide feedback about what would work best.
More Eggless Cupcake Recipes You’ll Love!
- Eggless Vanilla Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Carrot Cake Cupcakes
- Eggless Chocolate Cupcakes
- Browse more recipes…
Recipe Card
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 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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, allspice, and cloves. 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 the 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 the 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 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving 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 is stated in the recipe.
- Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in December 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
Favorite go to quick recipe! tastes amazing!
Hello Ela! Yay! I’m thrilled to hear it’s become your favorite quick recipe! 😊 I’m so glad you think it tastes amazing. Thanks for sharing your love for it!
Thank you for this recipe! And for your entire website. I am allergic to eggs but can usually stomach them in baked goods. I’ve been baking my whole life but really struggled when the egg allergy appeared and slowly got worse over time.
I tried these cupcakes last night. I ran out of cream cheese but I had Neufchâtel on hand. I added the extra powdered sugar to the frosting like you suggested. They were amazing! Even my husband loved them. Normally he’s weary of our eggless recipe attempts but he didn’t even ask. He just grabbed another cupcake! 😂
Hello Jessica! I’m so glad to hear that you enjoyed the cupcakes and that they passed the ultimate test—your husband’s stamp of approval! 🎉 It’s awesome to know that the Neufchâtel and a little extra powdered sugar did the trick for the frosting. Who can resist grabbing seconds when they’re that good, right? 😄 I completely get the struggle with egg allergies. If you ever need more eggless baking tips or have any questions, feel free to reach out. xo – Oriana
Oriana, Made these cupcakes and your recipe is spot on !!! Lip smacking delicious 🤤 Also, I used Date syrup as Molasses substitute since I couldn’t find Molasses here .. A little addition of milk was needed. No other changes. It worked like a charm and taste was perfect 😍
Thankyou so much as always 👍
Shared pics on Instagram so please do check it out ☺️
Merry Christmas and Happy Holidays 💗
Hello Sudha! I am glad you liked this recipe. It’s good to know that it works well with date syrup. I saw your pics on Instagram =) Happy Holidays to you and yours!
Hi, I was planing to make this as a big cake (8 inch round tin). If you have any advice with timings/ measurements it would help. Thank you, love all the recipes on here. x
Hello Jasmine! I haven’t tested this recipe in another size pan but you can certainly give it a try. I highly recommend you to read Tips to Scale a Recipe & Cake Pan Sizes before you get started. Let me know how it turns out for you! Thanks for your interest in my recipe.
Hi,
I absolutely love your recipes, they work every time!!
I was wondering if you could make some salted caramel cupcakes. I’ve tried a few recipes but they don’t work. It would be a
amazing if you could post a recipe on it!
Hello Yumma! Of course, adding it to my to-do list =)
Hi can I use something else instead of molasses?
Hello Shivani! I am sorry, but I haven’t tested this recipe without molasses. If you do try using an alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
is there a substitute for molasses?
Hello Noura, if you search online, you will find some molasses substitutes, but I haven’t tested this recipe with substitutes, so I can’t say how they’ll turn out. If you do try using an alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hola..I’ve two questions
1. Can I skip ground allspice?
2. What is the gram. / Ml measurement of molasses ?
Hello Srishti! yes, you can omit the allspice. 1/2 cup molasses = 160 gr.