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A dairy free gingerbread cupcake topped with frosting on a cupcake stand.

Dairy Free Gingerbread Cupcakes

These dairy free gingerbread cupcakes are perfectly spiced and topped with a fluffy cinnamon cream cheese frosting for a festive treat.
Course Dessert
Cuisine American
Keyword dairy free gingerbread cupcakes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 435 kcal
Author Dairy Free for Baby

Ingredients

For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegetable oil (or avocado oil, or another neutral oil)
  • ½ cup almond milk (or any dairy-free milk)
  • ½ cup brown sugar
  • ⅓ cup molasses
  • 1 large egg
  • 1 tsp vanilla extract

For the frosting:

  • 7-8 ounce container dairy-free cream cheese (recommend Violife)
  • ½ cup dairy-free butter, softened (recommend Country Crock plant butter sticks)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 12-count cupcake tin, or line with paper cupcake liners.
  2. In a large mixing bowl, combine the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt. Stir until well combined.
  3. In another large mixing bowl, whisk together the oil, almond milk, brown sugar, molasses, egg, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Pour the batter into the prepared cupcake tin, filling each about ⅔ full. Bake at 350 degrees for 13-17 minutes, or until cupcakes are cooked through and a toothpick pulls clean from the center.
  6. Let cupcakes cool in the pan for 5 minutes, then remove and let finish cooling on a wire rack.
  7. Meanwhile, prepare the frosting. Combine the dairy-free cream cheese, dairy-free butter, powdered sugar, vanilla, and cinnamon in the bowl of a stand mixer (or in a large mixing bowl with a hand mixer). Using the whisk attachment on the mixer, start on low speed until ingredients start to incorporate, then increase speed to high and mix until the frosting is light and fluffy.
  8. When the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes and enjoy.

Recipe Notes

  • The exact amount of dairy-free cream cheese in a container often varies between 7-8 ounces depending on the brand. Either will work fine in this recipe.

 

Nutrition analysis (approximate per cupcake, includes piped frosting): 435 calories, 21 g fat, 9 g saturated fat, 285 mg sodium, 59.5 g carbohydrate, 1 g fiber, 43.5 g sugar, 2.5 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 9%, Potassium: 4%