Gingerbread Vegan Cupcake Recipe

Gingerbread Cupcake


1 1/4 cups flour
1/2 cup vegan brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1/2 pureed banana
1/2 cup water
1/2 cup molasses
1/4 cup real maple syrup
1/2 teaspoon vanilla
2 teaspoons lemon juice


Preheat oven to 350F.
Line cupcake tins with paper cupcake liners.
Gather all ingredients and supplies.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Fill cupcake liners 1/2 to 2/3 full.
Bake 15-20+ minutes or until toothpick comes out clean.
Keep watching the oven after 15 minutes.
Let cool another 20 minutes, then add icing.
Makes 12.

When I was little, my dog Blackie ate the only gingerbread house I ever made. The whole thing.