Gingerbread cupcakes with cream cheese frosting
Super delicious gingerbread cupcakes with cream cheese frosting.
Servings: 12
Calories: 238kcal
Ingredients
For the muffin:
- 75 g plant based butter
- 125 ml granulated sugar
- 150 ml plant based milk I used oat milk
- 175 ml flour
- 2 tsp lemon juice
- 2 tsp baking soda
- 0.5 tbs vanilla powder
- 1 tbs minced cinnamon
- 1 tsp of ginger powder
- 0.5 tsp minced carnation
For the frosting:
- 200 g plant based cream cheese
- 75 g room-tempered plant based butter
- 200 ml icing sugar
Instructions
The muffin:
- Preheat the oven to 180 ° C.
- Mix the milk and lemon juice and set aside for the milk to sour.
- Melt the butter and whisk together with the sugar in a large bowl.
- Add the milk and stir.
- Sift in the dry ingredients and whisk until you have a smooth batter.
- Pour the batter into lined muffin tray (about 3/4), if you have one, use a muffin tray.
- Bake in the middle of the oven for 15-20 minutes. Allow to cool completely.
- While the muffin cools, prepare the frosting.
The frosting:
- Whisk the cream cheese and butter into a fluffy batter.
- Gently fold in the icing. If you stir in the frosting might get too loose.
- When the muffin has cooled completely, spread them with frosting.
Nutrition
Calories: 238kcal | Carbohydrates: 26g | Protein: 2g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 349mg | Potassium: 17mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3IU | Vitamin C: 0.5mg | Calcium: 38mg | Iron: 1mg