Enter the festive season with a dessert that not only pampers your taste buds but also aligns with your dietary choices. Our Vegan Oatmeal Gingerbread Cupcakes offer a healthier alternative without skimping on the flavor. Every bite of these moist and fluffy cupcakes resonates with the quintessential warmth of the holidays, leaving you craving for more.

Being vegan and gluten-free, these cupcakes cater to a wide array of dietary needs, making them the perfect treat for holiday gatherings where diverse food choices can often be a challenge. The fusion of rich maple syrup, aromatic spices, and the wholesome goodness of oats ensures a balance of sweetness and nutrition. With each bite, the medley of cinnamon, ginger, nutmeg, and cloves will transport you to a winter wonderland of flavor.
Vegan Gingerbread Cupcake Ingredients
Ingredients for the Cupcakes:
- ¾ cup maple syrup
- 1 cup almond or oat milk or any other milk
- ¼ cup melted regular or vegan butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ¾ cup oat flour
- 1 cup quick oats
For the Vegan Cream Cheese Frosting:
- 1 ½ cup powdered sugar
- 2 tablespoon softened vegan butter
- 2 oz vegan cream cheese
How To Make Vegan Gingerbread Cupcakes
Heat Things Up: Get that oven preheating to 350°F (175°C).
Mix Wet Ingredients: Grab a medium-sized bowl and combine almond or oat milk, maple syrup, melted vegan butter, and those aromatic spices.
Add Leavening Agents: Stir in the baking soda and baking powder.
Mix in the Dry Goods: Fold in the oat flour and quick oats, but don't overmix; just until everything's combined.
Baking Time: Distribute the batter evenly among 12 cupcake liners in a muffin tin. Bake them for 25-30 minutes or until a toothpick comes out clean.
Frosting Fun: While those cupcakes are filling your kitchen with sweet holiday aromas, whip up your choice of frostings using an electric hand mixer.
Frequently Asked Questions
Yes! Simply leave out the oat flour and oats and replace with 2 cups of regular or gluten-free all purpose flour. Our favorite gluten-free all purpose is King Arthur Measure for Measure.
Absolutely! They are delicious served as muffins. We like to serve them warm with a little softened vegan butter.
Totally your call! We prefer dairy-free ingredients but if you are not vegan or dairy-free, feel free to replace the vegan butter and milk with regular butter and milk in this recipe.
Here are some other vegan cupcakes you might like!
Vegan Carrot Cake Cupcakes
Vegan Pumpkin Muffins
Vegan Funfetti Cupcakes
Vegan Coffee Cake Cupcakes
Vegan Chocolate Cupcakes
Vegan Gingerbread Cupcakes
Ingredients
Vegan Gingerbread Cupcakes
- ¾ cup maple syrup
- 1 cup almond or oat milk
- ¼ cup melted vegan butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 ¾ cup oat flour
- 1 cup quick oats
Cream Cheese Frosting
- 1 ½ cup powdered sugar
- 2 tablespoon softened vegan butter
- 2 oz vegan cream cheese
Instructions
Vegan Gingerbread Cupcakes
- Preheat oven to 350.
- In a medium bowl, mix almond or oat milk, maple syrup, melted vegan butter, and spices. Then, add in baking soda and baking powder,mix. Finally, add flour and oats and mix just until combined.
- Pour batter into 12 lined cupcake tins and bake for 25-30 minutes. While the cupcakes are baking, use an electric hand mixer to mix your choice of frostings.
Ryan says
These are amazing!! Just the perfect amount of gingerbread flavor!!!!
Jillian Glenn says
I LOVE hearing this! Thank you for the review and I'm so pleased to hear that you liked the cupcakes!
Isabella says
Can I replace the maple syrup with cane sugar? What will the ratio be?
Jillian Glenn says
Hi Isabella, that should work fine but you might need to add a splash more almond milk or butter to the batter to ensure it's smooth. I'd do a 1:1 swap so 3/4 a cup of sugar.