Cupcake Reindeer Mini
Print Recipe

Gingerbread Cupcakes

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert, Snack
Keyword: Buttercream, Chocolate, Cupcakes, Frosting, Gingerbread, Vegan Cupcakes
Servings: 12 Cupcakes


For Cupcakes:

  • 175 gr Spelt Flour
  • 150 ml Oat Milk
  • 70 ml Agave Syrup
  • 70 gr Brown Sugar
  • 60 ml Coconut Oil
  • 40 gr Cocoa Powder
  • 1 tsp Baking Powder
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Gingerbread Spice
  • 1 Pinch of Salt

For Frosting:

  • 350 gr Powdered Sugar
  • 150 gr Butter
  • 1 tbsp Molasses
  • 1-2 tsp Gingerbread Spice


For Cupcakes:

  • Put spelt flour, brown sugar, cocoa powder, baking powder, gingerbread spice and a pinch of salt in a mixing bowl. Stir everything well.
  • Mix oat milk, agave syrup, melted coconut oil and apple cider vinegar in a separate mixing bowl.
  • Then mix the liquid ingredients into the dry ingredients, stirring constantly.
  • Grease the moulds of your muffin tin and then pour the chocolate dough directly into the muffin moulds.
  • Bake cupcakes for about 15 - 20 minutes (or do the toothpick test - as soon as it comes out clean, the cupcakes are ready).

For Buttercream Frosting:

  • Melt butter and place in a bowl. Mix butter with molasses and gingerbread spice.
  • Sieve the icing sugar bit by bit into the bowl. Mix well. If the buttercream is too soft, add more icing sugar. If the buttercream is too firm, add some milk.
  • Then fill everything into the piping bag and spread the buttercream evenly on top.