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Eggless Gingerbread Cupcakes with cinnamon cream cheese frosting
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Easy Eggless Gingerbread Cupcakes

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. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 cupcakes
Calories 232kcal

Ingredients

Cinnamon Cream Cheese Frosting:

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 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.

Notes

 
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: 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.
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, in my opinion. 
My favorite dairy-free butter brands for baking are:
 
EXTRA BAKING TIPS:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven for 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 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, 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. 
For Substitutions, check my " Ingredients Section" above. 
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used—calories for one cupcake without frosting. 

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 328mg | Fiber: 1g | Sugar: 20g | Vitamin A: 261IU | Calcium: 90mg | Iron: 2mg