Easy Vegan Gingerbread Cupcakes with Peanut Butter Frosting
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
165g Biona Blackstrap Molasses
120ml oat milk
80ml vegetable oil
2 tbsp Biona Apple Cider Vinegar
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
Method
- 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.
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