Mini Gingerbread Cupcakes

Home Recipes Mini Gingerbread Cupcakes

For the holidays, I had two batches of miniature, bite-sized gingerbread cupcakes. The gingerbread cupcakes are vegan. The recipe is based on the Gingerbread Cut Out Cookies recipe from Post Punk Kitchen. On the other hand, the icing is not vegan and contains cream cheese. These bite-size cupcakes look so cute and tastes great! The gingerbread cupcake is not very sweet, but full of spices and has a nice kick. The frosting gives the cupcake the extra sweetness.


  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 1/4 cup molasses
  • 1/4 cup soy milk
  • 1 cups whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp red pepper powder


  • 4 oz cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • 1/2 cup sugar
  • 2 tsp grated ginger


  1. In a large bowl beat together oil and sugar.
  2. Add molasses and soy milk.
  3. In a separate bowl, sift together all the dry ingredients.
  4. Add the dry ingredients to the wet in batches.
  5. Mix together with a spatula until well combined.
  6. The dough will should be pretty stiff.
  7. Flatten the dough and wrap in plastic wrap.
  8. Put the dough into the refrigerator to chill for an hour.
  9. Preheat oven to 350 degrees F.
  10. To make cookies:
    Lightly spray baking sheets with cooking spray.
    On a floured surface roll the dough out to a little less than 1/4 inch thick.
    Cut out shapes with cookie cutters and place them on the cookie sheets.

    To make mini cupcakes:
    I used these tiny paper cupcake liners, 120 pieces for about $1 and change.
    Scoop a tablespoon of dough into each mini cupcake lining.
    Arrange into a baking pan.

  11. Bake for 8 minutes.
  12. Remove from oven and let them cool for 2 minutes.

  1. While the cupcakes cool, make the frosting by combining together the frosting ingredients and mix until fluffy.
  2. Once the cupcakes have cooled, get frosting!
  3. Sprinkle with any decoration candies you like. I sprinkled some rainbow sprinkles. Ready to serve.

It took a lot of patience to make so many of these tiny cupcakes, but the end result was totally worth it.

Grab one before it’s all gone!

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