Easy Vegan Gingerbread Cupcakes with Peanut Butter Frosting

Serves: 12 Prep: 20_mins Cook: 25_mins

Ingredients

For the cupcakes:

210g plain flour

90g brown sugar

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

½ tsp ginger

½ tsp nutmeg

¼ tsp ground cloves

120ml oat milk

80ml vegetable oil

2 tsp vanilla extract

For the Peanut Butter Frosting:

64g Biona Smooth Peanut Butter

112g powdered sugar

112g plant-based butter (softened)

12 mini gingerbread men, for topping

Preheat the oven to 200/180C fan and line a 12 cupcake tin with liners.
To make the cupcakes, in a large bowl, mix together the flour, brown sugar, baking powder, cinnamon, salt, ginger, nutmeg and ground cloves. In a separate bowl, mix together the molasses, milk, oil, ACV and vanilla extract.
Combine the mixtures together, being careful not to over whisk.
Scoop your cupcake mixture into 12 cupcake liners and place into the oven for 20-25 mins or until a toothpick inserted comes out clean.
To make the frosting, add the peanut butter and powdered sugar into a medium mixing bowl and whip well. Add the softened vegan butter. Whip on a low speed and slowly working up to high. Whip for 1 minute until light and fluffy with no peanut butter flecks remaining.
Once the cupcakes are completely cool, pipe some frosting onto each cupcake, and add a mini gingerbread man for topping! Now you are ready to enjoy a delicious festive treat with family and friends.