vegan gingerbread muffins


A yummy, Christmassy vegan gingerbread cupcake recipe that celiacs can enjoy, too!

Course Dessert, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 People
Calories 300 kcal


  • 60 g Vegan butter, melted (¼ cup)
  • 200 g Brown sugar (1 cup, packed)
  • 1 Teaspoon Vanilla extract
  • 1 Tablespoon lemon juice
  • 220 g Gluten-free or regular plain flour (1+¾ cups)
  • 1 Teaspoon Baking soda
  • 2 Teaspoons Ground ginger
  • 1/2 Teaspoon Ground cinnamon
  • 240 ml Non-dairy milk (1 cup)

For the icing

  • 125 g Vegan butter (½ cup)
  • 250 g Icing sugar (2 cups)
  • 1 Tablespoon Non-dairy milk
  • 1 Teaspoon salted caramel flavouring or vanilla
  • A few candy decorations to top optional


  1. Preheat oven to 180°C/ 350°F. Line a cupcake tin with 12 cases.

  2. Mix together the butter, sugar, vanilla and lemon juice in a bowl.
  3. Add the flour, baking soda, spices, and milk. Fold in, using a metal spoon, until smooth.
  4. Divide the mixture into the cake cases and bake for 20 minutes or until a skewer comes out clean. Leave to cool completely.

  5. Prepare the icing by mixing the butter, sugar, milk and salted caramel flavouring together until smooth. Pipe or spoon icing onto the muffins. Add decorations and sprinkle with cinnamon if desired.

Recipe Notes

*These cupcakes will keep for 5-7 days in an airtight container. They can also be stored in the fridge for extra moistness.

Nutrition Facts
Amount Per Serving
Calories 300
* All values are an estimate only and will vary depending on the food brands used.