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.
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. Please meet my Easy Eggless Gingerbread Cupcakes!
If you’re a gingerbread lover, you have to try these holiday cupcakes.
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.
WHAT DO YOU NEED TO MAKE GINGERBREAD CUPCAKES?
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
- baking powder and baking soda
- salt
- ground cinnamon, ginger, nutmeg and allspice
- milk
- apple cider vinegar
- unsalted butter
- brown sugar
- molasses
- pure vanilla extract
HOW TO MAKE EASY EGGLESS GINGERBREAD CUPCAKES?
- 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. Add molasses and vanilla, scraping down the sides and bottom of the bowl as needed; mix to incorporate.
- 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.
- 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.
CAN I USE THIS RECIPE TO MAKE MINI GINGERBREAD CAKE CUPCAKES?
Yes, if you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, use mini paper liners and bake them around 10-12 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
CINNAMON CREAM CHEESE FROSTING
This Cinnamon Sugar Cream Cheese Frosting recipe is so good!! The perfect frosting for all you spiced baked goods.
You will need (scrol down to the recipe card for quantities and instructios):
- Cream cheese
- Unsalted butter
- Confectionars’ sugar
- Pure vanilla extract
- Ground cinnamon
- Salt
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In a large bowl using an electric mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
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Add 3 cups confectioners’ sugar, vanilla, cinnamon and salt. Beat on low speed for a minute, then switch to high speed and beat for 3 minutes.
HOW TO MAKE AHEAD EGGLESS GINGERBREAD CAKE CUPCAKES
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
HOW TO STORE EGGLESS GINGERBREAD CUPCAKES
Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.
CAN I FREEZE EGGLESS GINGERBREAD CUPCAKES?
Unfrosted cupcakes can be frozen 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.
LOOKING FOR MORE EGGLESS RECIPES?
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- Eggless Vanilla Cake Recipe
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Easy Eggless Gingerbread Cupcakes
Ingredients
- 2 cups (280 gr) 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 gr) unsalted butter, softened
- ½ cup (100 gr) brown sugar
- ½ cup (160 gr) molasse
- 1 teaspoon (5 ml) pure vanilla extract
Cinnamon Cream Cheese Frosting:
- 8 oz (226 gr) cream cheese, softened
- 1 cup (114 gr) unsalted butter, softened
- 3 cups (420 gr) confectioner's sugar, more if needed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
Instructions
- Preheat the oven to 350º F. Line a muffin 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. Add molasses and vanilla, scraping down the sides and bottom of the bowl as needed; mix to incorporate. 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.
- 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 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.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Nutrition
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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.