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!
Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting
For the cupcakes:
- ¼ cup fresh orange juice
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon sea salt
- 3/4 cup unsweetened apple sauce
- ¼ cup coconut oil
- ½ cup pure molasses
- 1 teaspoon baking soda
For the frosting
- 1 container 227 g of Daiya cream cheese (or similar dairy free cream cheese)
- ¼ cup unsweetened apple sauce
- 2 tablespoons coconut oil
- ½ teaspoon vanilla
- 1 ½ cups confectioners' sugar
- zest of one orange
- 2 teaspoons fresh orange juice
- 12 small pieces of crystallized ginger
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon thinly sliced crystallized ginger
Preheat oven to 350°F and line a twelve cup muffin tray with liners. Heat orange juice in a small pot until it boils.
Into a medium bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, cayenne pepper and the salt.
In the bowl of an electric mixer mix apple sauce, coconut oil and molasses until combined.
In a measuring cup combine the baking soda with 1/4 cup heated orange juice and stir the mixture to dissolve the baking soda. Stir the juice into the molasses mixture.
Add the dry ingredients to the wet ingredients a little at a time until evenly combined, making sure to scrap the sides with a spatula.
Spoon the batter into the liners, filling them halfway. Bake for 20 minutes, or until a toothpick comes out clean. Don't worry if the cupcakes are flat or slightly indented on top. Transfer the cupcakes to a wire rack to cool.
In the bowl of an electric mixer, beat together the cream cheese, apple sauce, coconut oil and vanilla until combined. Slowly add the icing sugar, 1/4 cup at a time, gradually increasing the speed of the mixer until all the sugar is mixed in. Beat on high until smooth and fluffy.
Beat in the orange zest and juice and the chill the frosting for at least 30 minutes in the fridge.
Spread the frosting on the cooled cupcakes and top each one with a piece of ginger.