This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
These Vegan Gingerbread Cupcakes with Eggnog Frosting are the quintessential Christmas dessert! The cupcakes are super soft and moist, packed with spiced flavors, and topped with a fluffy eggnog frosting.
Hi y'all and happy Friday! I can't believe today is already the last day of #ChristmasSweetsWeek! It has totally flown by, but I have loved sharing all these festive treats with you! On Monday, I posted this epic Vegan Hot Chocolate Layer Cake, and Wednesday I shared this easy Vanilla & Spice Hot Mulled Wine. To round out the week, I just had to share some cupcakes! These Vegan Gingerbread Cupcakes with Eggnog Frosting are insanely delicious, soft, and moist, topped with the dreamiest eggnog frosting and festive sprinkles. It's basically all the best flavors of Christmas in one bite!
Don't forget that a huge part of this week is all the prizes donated by our amazing sponsors! You can enter with the Rafflecopter widget at the bottom of this post, and check out Monday's post for all the deets on what you can win! Today's featured sponsors are two of my favorites! I used this incredible Eggnog essence from LorAnn Oils to flavor my frosting, and just a teeny tiny ½ teaspoon of super-strength flavoring packed a huge punch! The best part is that this product is totally vegan, so you get a true eggnog flavor without worrying about dairy or eggs. I love using LorAnn products, and you may remember them from my classic red velvet cupcake recipe! The other sponsor for today is Sweets & Treats sprinkles! I used their fun blends on Halloween for these eyeball cupcakes and this bloody cake, but of course they have a bunch of sprinkle mixes perfect for Christmas, too. The mix I used for these gingerbread cupcakes is called Sleigh Ride!
I have to say, I have been trying to break out of my comfort zone with flavors this winter and I am so happy with the results! I'm not a huge peppermint person, but I am thoroughly obsessed with these peppermint bark madeleines I made last week. And now, I've experimented with gingerbread and I can happily say these gingerbread cupcakes are AMAZING. They are so soft, delicious, and pack so much warm spicy flavor! The more I bake, the more I realize that I don't actually dislike certain flavors... I just dislike how other people cook with them ? Making it yourself is always best!
Be sure to see everyone's yummy creations for the last day!
#ChristmasSweetsWeek Friday recipes:
Beverages:
Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara's Multicultural Table
Salted Caramel Apple Cider Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen
Breakfast:
Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise
Candies:
Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
White Christmas Sugar Cookie Dough Fudge from Hezzi-D's Books and Cooks
Desserts:
Black Forest Cheesecake from Kate's Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Christmas Cornflake Wreaths from The Mandatory Mooch
Chocolate Pumpkin Pie Cookie Cups from Love and Confections
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Slice 'N' Bake Grinch Cookies from Big Bear's Wife
Snowmen Macarons from A Kitchen Hoor's Adventures
I hope you guys have enjoyed all my new recipes for #ChristmasSweetsWeek! If you think you don't like gingerbread, PLEASE give these gingerbread cupcakes a try. I promise they will totally change your mind!
a Rafflecopter giveaway
What you missed earlier this week: Vegan Hot Chocolate Layer Cake and Vanilla & Spice Hot Mulled Wine
vegan gingerbread cupcakes with eggnog frosting
Ingredients
- *for the gingerbread cupcakes*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- ½ cup packed dark brown sugar
- ½ cup granulated white sugar
- 1 ¾ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoon vanilla extract
- 2 tablespoon grated fresh ginger
- ¼ cup vegan butter
- ¼ cup vegetable oil
- ⅓ cup vegan vanilla yogurt
- ⅓ cup molasses
- ⅓ cup nondairy milk
- *for the eggnog frosting*
- ½ cup vegan butter
- ½ cup vegan shortening
- 4 cups powdered sugar
- 2 teaspoon vanilla extract
- ¼ - ½ teaspoon LorAnn eggnog super-strength flavoring {to taste}
- 3-4 tablespoon vegan eggnog as needed {can also use nondairy milk}
- *to decorate: Sweets & Treats Sleigh Ride sprinkles
Instructions
- Preheat oven to 350F and prepare 18 cupcake liners in a muffin pan. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugars, cinnamon, ginger, nutmeg, and cloves.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, fresh grated ginger, molasses, and vanilla extract, and add them to the dry ingredients. Mix until combined.
- Finally, pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy.
- Divide batter evenly among the prepared cupcake liners, and bake for 20-25 minutes until cake is set in the center and a toothpick comes out clean.
- While the cupcakes cool, prepare the frosting.
- In the bowl of a stand mixer, beat the shortening, vegan butter, vanilla, and eggnog super-strength flavoring together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add some vegan eggnog as needed to make frosting lighter and fluffier. Add more eggnog flavoring to taste.
- To decorate, transfer frosting into a piping bag fitted with a large star tip. Pipe frosting on top of gingerbread cupcakes, and decorate with the Sweets & Treats sprinkles. Enjoy!
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
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