Vegan Cupcakes - Gingerbread

I love cake mixes that don't require the stand mixer so this recipe for gingerbread vegan cupcakes was always going to be a favorite.

Like most of my recipes, this recipe for vegan gingerbread cupcakes is very easy.

Dates and raisins mixed with the spices are a great combination. Added to this the flavors from the maple syrup and/or molasses make these gingerbread cupcakes that even the non-vegans will love.

Prep Time	Cooking Time	Servings	Difficulty
30 minutes	15 minutes	18	Medium

Ingredients

• 1/2 cup raisins
• 1/2 cup chopped pitted dates
• 1 3/4 cup water
• 3/4 cup sweetener (eg half maple syrup & half molasses)
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 cups whole wheat pastry flour
• 1 tsp baking soda
• 1 tsp baking powder

Method

Preheat oven to 350F (175C).

Combine dried fruit, water, sweetener in a large heavy saucepan and bring to a boil.

Boil for 2 minutes, then remove from heat and let cool.

Line cupcake trays with cupcake liners.

Mix dry ingredients in large mixing bowl.

When fruit mixture is cool mix it into premixed dry ingredients.

Spread mixture into cupcake trays.

Bake for 15-20 minutes or until a skewer inserted in the center of a cupcake comes out clean.