Christmas Cupcakes (Dairy Free & Vegan)

These vegan Christmas cupcakes bring together the classic holiday flavours of chocolate and gingerbread in these soft and delicious dairy free cupcakes. The true standout is all the ways you can decorate them for a festive feel.

Course Dessert

Cuisine Australian

Prep Time 40

Cook Time 20

Servings cupcakes

Calories 321kcal

Author Sally

Equipment

Ingredients

For the chocolate gingerbread cupcakes:

1 cup dairy free milk such as oat milk or almond milk
1 tablespoon apple cider vinegar or white vinegar
1 ½ cups plain flour/all purpose flour
¼ cup cocoa powder
¼ teaspoon bicarbonate of soda/baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅓ cup canola oil
½ cup dark brown sugar
¼ cup golden syrup
1 teaspoon vanilla extract

For the buttercream:

½ cup (125 grams) dairy free butter
3-4 cups icing sugar
1 teaspoon vanilla extract
1 tablespoon dairy free milk
pinch salt to taste
red and green food colouring
sprinkles optional

Instructions

Preheat the oven to 180°C / 350°F and line a muffin tin with 12 patty cases, and a second tin with 2 patty cases.
In a small bowl combine the vinegar and dairy free milk. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, bicarbonate of soda, baking powder and spices.
In a large bowl, whisk together the canola oil, brown sugar, golden syrup and vanilla until combined. It will separate a bit so add a bit of the milk mixture and whisk until combined.
Slowly add the dry ingredients to the oil and sugar mixture, alternating with the rest of the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary.
Spoon mixture into patty cases ensuring they are only ½ full before placing them in the oven for 20 minutes or until lightly springy to touch. Let cool completely on a wire rack before frosting.
Make the buttercream frosting. Using a handheld mixer or a stand mixer with the paddle attachment fitted, beat dairy free butter and vanilla for 1-2 minutes until creamy.
Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the dairy free milk a little at a time until the mixture is smooth and creamy but still thick enough to stand up on its own.
Separate out some of the buttercream into two smaller bowls. Add a few drops of green gel food colouring to one, and red to another, mixing well until you get your desired colour. Leave one bowl white.
Decorate the cupcakes as you like. See the blog post for more detailed instructions for the specific designs.

Notes

Dairy-free milk. I use oat milk in this recipe, but almond milk or soy milk will all produce a perfect cupcake.

Nutrition