Gingerbread but turn it into a cupcake! This is such a wonderful twist on a festive treat. Cupcakes are great to have at home or to take to friends places over the Christmas period.
These cupcakes are light, fluffy and topped with a decadent vegan cream cheese frosting. They’re also gluten free, dairy free and vegan and will appeal to everyone this Christmas.
Preheat the oven to 175C fan and grease and line a muffin tray.
In a medium sized bowl sift the dry ingredients together until well combined.
In another bowl, mix the wet ingredients together and set aside. Add the wet ingredients to the dry ingredients and mix well. Be careful not to overwork the mixture, but make sure there are no lumps.
Spoon the mixture into the lined muffin tray. Bake in the preheated oven for about 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and place on a cooling rack. Allow to cool completely before frosting. While the cupcakes cool make the frosting.
For the frosting
In a bowl, cream together the cream cheese and maple syrup until smooth. Add the vanilla and lemon juice to the mixture and mix well.
Spoon into a piping bag ready to ice the cupcakes once they are completely cooled.
Ice the cupcakes, top with festive decorations and enjoy! Best eaten on the day they are made but will keep in the fridge for a few days. Be sure to cover them well to reduce the cupcake drying out.
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