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
Vegan ginger cupcakes Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
50
hours20
20
minutes480
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.