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Thumbnail Image Of 1 Vegan Gingerbread Cupcake

Vegan Gingerbread Cupcakes

Sweetly spiced cupcakes made with dark brown sugar & topped with cream cheese frosting.

Course Dessert
Cuisine vegan
Keyword vegan gingerbread cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Cupcakes
Calories 442 kcal


  • 280 g Self-raising flour (2 +⅛ cups)
  • ½ Teaspoon Baking soda
  • 2 Tablespoons Ground dried ginger
  • ½ Teaspoon Cinnamon (optional)
  • 150 g Dark brown sugar (¾ cup)
  • 105 g Vegan butter (1 tablespoon less than ½ cup)
  • 190 g Golden syrup (½ cup + 1 tablespoon)
  • 200 ml Soy milk or other plant-based milk (¾ cup + 1 tablespoon)

For the icing


  1. Preheat oven to 180°C/ 350°F (160°C/325°F if using a fan or convection oven) . Line a cupcake tin with 12 cases.

  2. Mix together the flour, baking soda, ginger and cinnamon in a large bowl. Set aside.

  3. To a small saucepan, add the sugar, butter, golden syrup and soy milk. Place over a low heat, stirring occasionally until the butter has completely melted. Do not let the mixture boil.

  4. Leave the mixture to cool for a few minutes, then pour it into the bowl with the flour. Mix well, scraping any dry mixture from the bottom of the bowl until you have a smooth cake batter.

  5. Divide the mixture between your cupcake cases and bake for 20 minutes. Allow them to cool for 5 minutes then transfer them to a wire rack and let them cool completely.

  6. Top with cream cheese frosting and serve.

Recipe Notes

*Store in an airtight container in the fridge for up to 5 days.

Nutrition Facts
Vegan Gingerbread Cupcakes
Amount Per Serving (1 cupcake with cream cheese frosting)
Calories 442 Calories from Fat 117
% Daily Value*
Fat 13g20%
Sodium 134mg6%
Carbohydrates 79g26%
Fiber 1g4%
Sugar 51g57%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.