GINGERBREAD CUPCAKES with spiced frosting

A guest shared this sumptuous cupcake recipe with us. This one has all the flavours and aromas to remind you of being home for the holidays! Thank you for sharing. Delicious!

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoons salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients:

  • 1/2 cup fancy molasses
  • 1/2 cup non-dairy milk, such as soy or almond
  • 1/3 cup light oil, such as canola vegetable
  • 2 tablespoons apple cider vinegar
  • 2 teaspoon vanilla extract

Frosting:

  • 1/2 cup vegan butter or margarine, such as Earth Balance
  • 1/2 cup vegetable shortening
  • 2 1/2 cups powdered sugar
  • 1/4 cup molasses
  • 1 1/2 teaspoons himalayan salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon non-dairy milk, such as soy or almond

    Instructions:

  • Preheat oven to 350F (180C). Line a cupcake pan with 12 cupcake liners, or lightly grease the pan.
  • In a large bowl, whisk the dry ingredients together.
  • In a medium bowl, whisk the wet ingredients together. Pour the wet ingredients into the dry, and mix until just combined. Don't over mix! Divide the batter evenly among the 12 cupcake liners.
  • Bake for 20 - 25 minutes until a toothpick inserted into the centre comes out clean.
  • To make the frosting, use a mixer or hand beater to mix all the frosting ingredients together until light and fluffy. Let cupcakes cool completely before frosting.
  • Sprinkle with any type of candy sprinkles or finely chopped candied ginger.

    Happy Holidays!