mga ito Mga Cupcake na may Gingerbread 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 Madaling Vanilla Cupcakes, Vegan na mga Cupcake ng Kalabasa, O Vegan Strawberry Cupcakes, but for the Christmas season, I love to make Mga Vegan na Gingerbread Cookies. Today I wanted to combine both of these – easy healthy plant-based cupcakes but with a classic gingerbread flavor.
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Mga Cupcake na may Gingerbread
mga ito Mga Cupcake na may Gingerbread 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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Servings: 12 cupcakes
Mga Calorie: 185.9 kcal
Ingredients
- 1 ¾ tasa Harinang Kusang Tumataas - (tala 1)
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 2)
- 1 tasa Gatas na Almond na Walang Tamis na Vanilla - (tala 3)
- ¾ tasa Malambot na Kayumanggi na Asukal - (tala 4)
- ¼ tasa Molasses - (tala 5)
- 1 kutsarita Vanilla Extract
- 2 kutsarita Luya
- 1 kutsarita kanela
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng muffin paper cases ang isang 12-hole muffin pan. Lagyan ng kaunting oil spray ang mga paper cases. Itabi.
- 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.
- Haluin hanggang sa maging makinis ang batter ng cupcake na walang buo-buo.
- Hatiin nang pantay ang batter sa 12 butas ng muffin.
- I-bake ang mga cupcake sa gitnang rack ng iyong oven sa loob ng 20-25 minuto sa 350 °F (180 °C) hanggang sa malinis na lumabas ang toothpick na itinusok sa gitna.
- Hayaang lumamig nang lubusan ang mga cupcake sa isang cooling rack bago lagyan ng frosting. Lagyan ng frosting gamit ang aking recipe ng vanilla frosting na walang dairy.
- Decorate with a homemade cookie using my easy gingerbread recipe or gluten-free almond flour gingerbread recipe.
Mga Tala
Tandaan 1Para gawin ang iyong batch ng self-rising flour, haluin ang 2 1/2 kutsarita ng baking powder sa 1 3/4 tasa ng all-purpose flour. Para sa gluten-free na opsyon, gamitin ang aking converter na walang gluten, pero huwag kalimutan ang baking powder.
Tandaan 2Maaari kang gumamit ng kahit anong langis na may magaan na lasa. Iwasan ang tinunaw na langis ng niyog, dahil bumubuo ito ng mga bukol kapag nadikit sa malamig na gatas ng almendras.
Tandaan 3: Anumang gatas na walang gatas ang puwede sa resipe na ito. Gumagamit ako ng unsweetened vanilla almond milk, na nagdaragdag ng lasa ng vanilla sa batter. Kung walang lasa ang iyong almond milk, magdagdag ng 2 kutsarita ng vanilla extract para sa lasa ng mga cupcake.
Tandaan 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.
Tandaan 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.
Pagkain
Paglilingkod: 1cupcake (walang frosting) | Mga Calorie: 185.9kcal | Carbohydrates: 29.9g | Protina: 2.3g | Taba: 6.6g | Saturated fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated na taba: 4.5g | Sosa: 27.7mg | Potassium: 18.6mg | Hibla: 0.5g | Asukal: 16.7g | Vitamin A: 0.4IU | Calcium: 28mg | Iron: 0.2mg | magnesiyo: 4.6mg | Posporus: 17.7mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need a few wholesome ingredients for this delicious recipe.
- Harinang Kusang Tumataas – 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 converter na walang gluten, but don’t forget the baking powder. You can’t use just almond flour (too moist).
- Banayad na Langis ng Oliba – 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.
- Gatas na Almond na Walang Tamis na Vanilla – 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.
- Malambot na Kayumanggi na Asukal – 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.
- Molasses – Molasses add moisture and the classic gingerbread flavor. If unavailable, substitute with maple syrup, coconut nectar, or an extra ¼ cup of brown sugar.
- Vanilla Extract – Vanilla boosts the flavors of the spices. It’s optional if using vanilla-flavored milk.
- Luya – Ginger brings some zing to the batter. You can also use fresh grated ginger.
- kanela – 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
Napakadaling gawin ang resipe na ito. Narito kung paano sa mga larawan.
Pagsamahin ang mga tuyong sangkap sa isang malaking mangkok.
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.
Mga Opsyon sa Paglalagay ng Frosting
These cupcakes are, of course, even better when loaded with frosting. I have many healthy frosting options, all dairy-free and egg-free:
- Vegan Vanilla Frosting – This classic vanilla frosting is made with just 4 plant-based ingredients.
- 3-Sangkap na Vegan Coconut Cream Frosting – This slightly healthier frosting is even simpler, with just 3 ingredients.
- Vegan na Tsokolate na Frosting – If you want a chocolate version of my vanilla frosting, this is the one!
- Pag-frosting ng Protein Powder – This frosting adds 3g of protein per slice and tastes just like classic frosting.
- Frosting ng Kasoy – This frosting is made without any plant-based butter.
- Vegan Royal Icing – Bagama't hindi naman masyadong frosting, ang paglalagay ng aking royal icing ay nakakapagpasarap sa mga cupcake na ito.
- Vegan na Ganache – Isa pa itong medyo kaliwang opsyon, pero masarap ang kaunting chocolate ganache sa ibabaw!
Mga Tip sa Pagbe-bake ni Carine
I’ve compiled below a few more tips that didn’t fit in the recipe card.
- Gumamit ng mga sangkap na nasa temperatura ng silid – Cold almond milk or oil may affect the batter’s consistency. Allow all ingredients to reach room temperature for a smooth blend.
- Haluing Dahan-dahan – 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.
- Imbakan – 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, Peppermint Mainit na Tsokolate, 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 frosting na walang dairy.
So good I loved them, thanks for the recipe