Estes Cupcakes de gengibre are simple cupcakes with a delicious gingerbread-flavored dough to celebrate the festive season. It has a moist crumb and it’s ready in under 30 minutes!
I love cupcakes like my Cupcakes de baunilha fáceis, Cupcakes veganos de abóbora, ou Cupcakes veganos de morango, but for the Christmas season, I love to make Biscoitos de Gengibre Veganos. Today I wanted to combine both of these – easy healthy plant-based cupcakes but with a classic gingerbread flavor.
Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!
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Cupcakes de gengibre
Estes Cupcakes de gengibre are simple cupcakes with a delicious gingerbread-flavored dough to celebrate the festive season. It has a moist crumb and it's ready in under 30 minutes!
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Dose: 12 cupcakes
Calorias: 185.9 kcal
Ingredientes
- 1 ¾ xícara Farinha Auto-Crescente - (nota 1)
- ⅓ xícara Azeite de Oliva de Sabor Suave - (nota 2)
- 1 xícara Leite de amêndoa com baunilha sem açúcar - (nota 3)
- ¾ xícara Açúcar Mascavo Suave - (nota 4)
- ¼ xícara Melaço - (nota 5)
- 1 colher de chá de extrato de baunilha
- 2 colheres de chá Gengibre
- 1 colher de chá Canela
Instruções
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper cases. Lightly oil the paper cases with oil spray. Set aside.
- In a mixing bowl, add self-rising flour, soft brown sugar, ginger, and cinnamon, and whisk to combine.
- Whisk in the oil, molasses, vanilla extract, and almond milk.
- Whisk to form a smooth cupcake batter with no lumps.
- Divida a massa uniformemente entre as 12 forminhas de muffin.
- Bake the cupcakes on the center rack of your oven for 20-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool down completely on a cooling rack before frosting. Frost using my dairy-free vanilla frosting recipe.
- Decorate with a homemade cookie using my easy gingerbread recipe or gluten-free almond flour gingerbread recipe.
Notas
notas 1Para preparar sua farinha com fermento, misture 2 colheres e meia de chá de fermento em pó em 1 xícara e 3/4 de farinha de trigo. Para uma opção sem glúten, use a minha receita. conversor sem glúten, Mas não se esqueça do fermento em pó.
notas 2: You can use any oil with a light flavor. Avoid melted coconut oil, as it forms lumps when it comes into contact with cold almond milk.
notas 3: Any dairy-free milk works in this recipe. I am using unsweetened vanilla almond milk, which adds a vanilla flavor to the batter. If your almond milk is unflavored, add 2 teaspoons of vanilla extract to flavor the cupcakes.
notas 4: Darker sugar, like coconut sugar or brown sugar, works best in this recipe. This makes the cupcakes darker in color and enhances the gingerbread flavors.
Nota 5: If you don’t have molasse, add an extra 1/4 cup of brown sugar or 1/4 cup of liquid sweeteners like maple syrup or coconut nectar.
Nutrição
Servindo: 1cupcake (no frosting) | Calorias: 185.9kcal | Carboidratos: 29.9g | Proteína: 2.3g | Gordura: 6.6g | Gordura saturada: 0.9g | Gordura poliinsaturada: 0.9g | Gordura monoinsaturada: 4.5g | Sódio: 27.7mg | Potássio: 18.6mg | Fibra: 0.5g | Açúcar: 16.7g | Vitamina A: 0.4IU | Cálcio: 28mg | Ferro: 0.2mg | Magnésio: 4.6mg | Fósforo: 17.7mg | Zinco: 0.2mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
You only need a few wholesome ingredients for this delicious recipe.
- Farinha Auto-Crescente – Self-rising flour makes the cupcakes rise well. If you just have regular flour, mix 1 ¾ cups of all-purpose flour with 2 ½ teaspoons of baking powder. For a gluten-free option, use my conversor sem glúten, but don’t forget the baking powder. You can’t use just almond flour (too moist).
- Azeite de oliva light – Olive oil adds moisture without overpowering the dough. You can replace it with sunflower oil or melted vegan butter. Avoid coconut oil, which can solidify when mixed with cold ingredients.
- Leite de amêndoa com baunilha sem açúcar – Almond milk adds moisture and a subtle vanilla note. Substitute with oat milk, soy milk, or any dairy-free milk. If using plain milk, add 2 teaspoons of vanilla extract for flavor.
- Açúcar Mascavo Suave – Brown sugar adds sweetness with some moisture and enhances the deep, molasses-like flavor. Coconut sugar or muscovado sugar work as alternatives, though they may darken the batter further.
- Melaço – Molasses add moisture and the classic gingerbread flavor. If unavailable, substitute with maple syrup, coconut nectar, or an extra ¼ cup of brown sugar.
- de extrato de baunilha – Vanilla boosts the flavors of the spices. It’s optional if using vanilla-flavored milk.
- Gengibre – Ginger brings some zing to the batter. You can also use fresh grated ginger.
- Canela – Cinnamon adds a sweet Christmassy flavor that balances the spiciness of the ginger. Swap with pumpkin pie spice or nutmeg for a variation.
How to Make Easy Gingerbread Cupcakes
This recipe is really easy to make. Here’s how in pictures.
Misture os ingredientes secos em uma tigela grande.
Add the wet ingredients to the bowl.
Stir until the batter is consistent. I used a whisk, but you can use a spatula.
Transfer the batter to a 12-hole muffin pan lined with parchment paper.
Opções de cobertura
These cupcakes are, of course, even better when loaded with frosting. I have many healthy frosting options, all dairy-free and egg-free:
- Cobertura de baunilha vegana – This classic vanilla frosting is made with just 4 plant-based ingredients.
- Cobertura vegana de creme de coco com 3 ingredientes – This slightly healthier frosting is even simpler, with just 3 ingredients.
- Cobertura de chocolate vegana – If you want a chocolate version of my vanilla frosting, this is the one!
- Cobertura de proteína em pó – This frosting adds 3g of protein per slice and tastes just like classic frosting.
- Cobertura de caju – This frosting is made without any plant-based butter.
- Glacê real vegano – While it’s not quite frosting, adding my royal icing makes these cupcakes amazing.
- Ganache vegano – This is another slightly left-field option, but a little chocolate ganache on the top is delicious!
Dicas de confeitaria da Carine
I’ve compiled below a few more tips that didn’t fit in the recipe card.
- Use ingredientes à temperatura ambiente. – Cold almond milk or oil may affect the batter’s consistency. Allow all ingredients to reach room temperature for a smooth blend.
- Misture delicadamente – Stir the batter just until the ingredients are combined to prevent overworking the gluten, which could make the cupcakes dense.
- Adjust the Spice Level – Add a pinch of nutmeg, allspice, or ground cloves for a spicier cupcake. If you prefer milder flavors, reduce the ginger to 1 ½ teaspoons.
- Bake a Test Cupcake – If unsure about the baking time or if your oven might be uncalibrated, bake a single cupcake first to determine the exact timing. Oven temperatures can vary, so checking early can help avoid overbaking.
- Make Mini Cupcakes – Divide the batter into mini muffin tins and bake for 10-12 minutes. Mini cupcakes are perfect for parties or holiday gatherings.
- Armazenamento – Store the cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well; just thaw at room temperature before serving.
- Holiday Pairing – Enjoy these cupcakes with a warm cup of Pumpkin Pie Spice Chai Latte, Chocolate Quente De Hortelã-Pimenta, or mulled cider.
Can applesauce or ripe banana be used instead of the oil?
They will dense and gummy if you swap.
where is recipe for icing please
Here’s the recipe for my cobertura sem laticínios.
So good I loved them, thanks for the recipe