These Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are perfectly moist and are totally addictive! Gingerbread is my favourite holiday flavour and over the years I’ve made lots of gingerbread recipes. Everything from gingerbread bacon cookies to gingerbread stuffing, I love experimenting with this flavour. Surprisingly, I had yet to make cupcakes, so for an upcoming holiday party I decided to bring a vegan dessert. I love the richness of vegan treats and adore a cream cheese frosting (the best kind!). I also had to make them dairy free for my boyfriend, so with that in mind I set out to make these ultimate vegan cupcakes.
These spiced vegan cupcakes are spongy and stay moist because of the baking soda combined with the coconut oil, which also added to the sweetness. I used homemade apple sauce as a natural sweetener as well as a binder and it worked like a charm. I find it so satisfying to bake without processed sugar. For the topping, I chose Daiya cream cheese as this brand really tastes like the real thing. The frosting turned out amazing! Dairy-free, creamy and fluffy, I actually prefer this to the regular version. I couldn’t stop eating the leftovers!
These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting. A nice light, low sugar dessert for the holiday season!