Vegan ginger cupcakes Recipe

Jump to Recipe Print Recipe

This Vegan ginger cupcakes recipe is a moist and spicy recipe, which is made with ground and stem ginger and a silky vegan cream cheese icing. It’s the perfect fall dessert, a classic treat ready in about an hour.

Vegan ginger cupcakes Ingredients

A classic combination for a surprisingly rich and delicious vegan cupcake.

For the Vegan Ginger Cupcakes:

350g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 level tablespoon ground ginger, plus extra for dusting
1 heaped teaspoon ground cinnamon
½ teaspoon sea salt
220ml vegetable oil
200g golden syrup
60g organic soya yoghurt
120ml organic soya milk
2 pieces of stem ginger in syrup, finely chopped (plus 1 tbsp of the syrup)

For the Vegan Cream Cheese Icing:

200g dairy-free margarine or soya spread, chilled
660g icing sugar, sieved
200g dairy-free cream cheese
½ teaspoon vanilla extract

How To Make Vegan ginger cupcakes

A step-by-step guide to these wonderfully moist and fluffy vegan treats.

Prep Oven and Dry Ingredients: Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole cupcake tray with paper cases. Sieve the flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, and salt into a large bowl.
Combine the Wet Ingredients: In another large bowl, whisk the oil and golden syrup together. Add the soya yoghurt and soya milk and whisk until well combined.
Make the Batter: Finely chop the stem ginger and add it to the wet ingredients, along with 1 tablespoon of the syrup from its jar. Fold the dry ingredients into the wet mixture with a spatula until the batter is smooth and just combined. Be careful not to overmix.
Bake and Cool: Divide the cake mixture evenly between the paper cases, filling them about two-thirds full. Place in the hot oven and bake for 15 to 20 minutes, or until golden and a skewer inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Vegan Icing: While the cupcakes cool, make the icing. In a large bowl, beat the chilled dairy-free margarine with an electric mixer until pale and fluffy. Add the sifted icing sugar in two stages, beating well after each.
Decorate and Serve: Add the dairy-free cream cheese and whisk well until the icing is smooth and combined. Pipe or spread the icing onto the completely cooled cupcakes, dust with a little extra ground ginger, and enjoy!

Recipe Tips

For the most moist, flavorful vegan cupcakes.

How to get fluffy vegan cupcakes? The reaction between the acidic elements (like those in the yoghurt) and the alkaline bicarbonate of soda creates a chemical reaction that provides a fantastic lift and a tender crumb, all without any eggs.
How to get smooth vegan frosting? Starting with a well-chilled dairy-free spread is key. This helps it to whip up properly without becoming too soft or greasy. Sifting the icing sugar is also a non-negotiable step to avoid any lumps and ensure a perfectly silky-smooth frosting.
Can I make these ahead of time? Yes. The unfrosted cupcakes can be baked, cooled completely, and stored in an airtight container at room temperature for up to 2 days. The icing can also be made ahead and stored in the fridge; just let it soften slightly at room temperature and re-whip it before using.
What is stem ginger? Stem ginger consists of young ginger root that has been peeled and preserved in a sugary syrup. It’s tender, sweet, and spicy, and provides a wonderful, fiery, chewy texture that is the secret to a truly great ginger bake.

What To Serve With Vegan ginger cupcakes

The perfect accompaniment for this classic, sweet treat.

These delicious cupcakes are a perfect centerpiece for any celebration. They are wonderful served with:

A cup of plant-based milk like oat or almond milk
A hot cup of tea or a spiced chai latte
A scoop of your favorite dairy-free vanilla ice cream

How To Store Vegan ginger cupcakes

Keeping your cupcakes fresh and moist.

Refrigerator: Due to the dairy-free cream cheese and spread in the icing, these cupcakes must be stored in the refrigerator. Keep them in an airtight container, and they will stay fresh for up to 4 days. Let them sit at room temperature for 20 minutes before serving for the best texture.

Vegan ginger cupcakes Nutrition Facts

An estimated guide per cupcake.

Calories: 480 kcal
Carbohydrates: 80 g
Protein: 5 g
Fat: 16 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different type of plant-based yoghurt or milk?

Soya is recommended for its neutral flavor, but a plain, unsweetened coconut or almond-based yoghurt and milk would also work. Just be aware that they may impart a slight flavor to the cupcakes.

My icing is too runny/stiff. How do I fix it?

This icing is very easy to adjust. If it’s too runny, simply beat in more sifted icing sugar a little at a time. If it’s too stiff to pipe, beat in a tiny splash of water or plant-based milk until you reach the perfect consistency.

Can I make this as a layer cake?

Yes, this recipe should work well baked in two 8-inch round cake pans. You will need to increase the baking time to around 30-35 minutes, or until a skewer inserted into the center comes out clean.

Try More Recipes:

Vegan bread & butter pudding Recipe
Spiced doughnuts Recipe
Chestnut, rosemary & pancetta focaccia Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

hours

minutes

Cooking time

minutes

Calories

480

kcal

Incredibly moist and fluffy vegan ginger cupcakes with a rich, fudge-like texture, packed with warm spices and chewy stem ginger, and topped with a silky-smooth dairy-free cream cheese icing.

Ingredients

Cupcakes: 350g plain flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tbsp ground ginger, 1 tsp cinnamon, 220ml vegetable oil, 200g golden syrup, 60g soya yoghurt, 120ml soya milk, 2 pieces of stem ginger.
Icing: 200g chilled dairy-free margarine, 660g sifted icing sugar, 200g dairy-free cream cheese, ½ tsp vanilla.

Directions

Preheat oven to 180ºC/350ºF. Line a 12-hole cupcake tray.
Sieve all the dry cupcake ingredients into a large bowl.
In another bowl, whisk together the oil, golden syrup, yoghurt, and milk. Stir in the finely chopped stem ginger and a tablespoon of its syrup.
Fold the wet ingredients into the dry ingredients until just combined and smooth.
Fill the cupcake cases two-thirds full and bake for 15-20 minutes, until a skewer comes out clean. Cool completely.
For the icing: Beat the chilled dairy-free margarine until fluffy. Add the sifted icing sugar in two stages. Beat in the dairy-free cream cheese and vanilla until smooth.
Pipe or spread the icing onto the completely cooled cupcakes and dust with a little ground ginger.

Notes

Sifting the dry ingredients is key to a light, lump-free cupcake.
Ensure your cupcakes are completely cool before frosting, otherwise the icing will melt.
Don’t over-mix the batter once the flour is added to ensure a tender crumb.
The icing can be made ahead and stored in the fridge; just re-whip it before using.