Go Back
Gingerbread cupcakes with cream cheese frosting
Prep Time
10 mins
Cook Time
15 mins
Cooling time
30 mins
Total Time
25 mins
Super delicious gingerbread cupcakes with cream cheese frosting.
Course: Pastries, Sweets
Cuisine: Fika
Servings: 12
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
The muffin:
  1. Preheat the oven to 180 ° C.
  2. Mix the milk and lemon juice and set aside for the milk to sour.
  3. Melt the butter and whisk together with the sugar in a large bowl.
  4. Add the milk and stir.
  5. Sift in the dry ingredients and whisk until you have a smooth batter.
  6. Pour the batter into lined muffin tray (about 3/4), if you have one, use a muffin tray.
  7. Bake in the middle of the oven for 15-20 minutes. Allow to cool completely.
  8. While the muffin cools, prepare the frosting.
The frosting:
  1. Whisk the cream cheese and butter into a fluffy batter.
  2. Gently fold in the icing. If you stir in the frosting might get too loose.
  3. When the muffin has cooled completely, spread them with frosting.