Oriana’s Thoughts On The Recipe
Since those eggless gingerbread cookies we made a while ago were such a hit, I made you the cupcake version. So, please meet my Easy Eggless Gingerbread Cupcakes! If you love gingerbread flavors, you must try these holiday cupcakes. They’re the perfect dessert for Christmas. They’re fluffy, moist, pretty, festive, and perfect for sharing. I topped them with this cinnamon cream cheese frosting, which is deliciously irresistible! The entire thing is a to-die-for, melt-in-your-mouth, wintry cupcake everyone will inhale.
Ingredients You’ll Need, Substitutions & Notes
You only need a few staple ingredients. Please check the recipe card at the bottom of the post for quantities and instructions (scroll down). You will need:
Flour: Standard all-purpose flour works best here. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Baking powder and baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Spices: You’ll need ground cinnamon, ginger, nutmeg, and allspice. If available, you can also use a gingerbread spice blend. Add 3 1/2 teaspoons of the spice blend instead of all the spices called for in the recipe. Milk: I like to use whole milk for baking, but you can use any milk you have handy. Apple cider vinegar: You can also use white vinegar. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Brown sugar: I used light brown sugar. Molasses: This is an essential gingerbread ingredient! It adds color, flavor, and moisture. I use and recommend unsulphured molasses. The blackstrap molasses will make the cupcakes bitter. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
How to Make Gingerbread Cupcakes without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Cinnamon Cream Cheese Frosting
This Cinnamon Sugar Cream Cheese Frosting recipe is so good!! The perfect frosting for all your spiced baked goods. Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature. Right-temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. On the other hand, if your finger sinks into the butter and looks oily, it’s way too soft. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Bake the cupcakes as soon as the batter is ready. Fill the cupcake tin 2/3 of the way full. Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean. You will need (scroll down to the recipe card for quantities and instructions):
Cream cheese Unsalted butter Confectioner’s sugar (icing sugar) Pure vanilla extract Ground cinnamon Salt
To make the cinnamon cream cheese frosting, beat in a large bowl the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar, vanilla, cinnamon, and salt. Then, beat on low speed for a minute, then switch to high speed and beat for 3 minutes.
Storing & Freezing Instructions
Store
Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.
Freeze
Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps:
Let the cupcakes cool COMPLETELY. Wrap cupcakes tightly in plastic wrap. Place individually wrapped cupcakes in a plastic double-zipper quart freezer bag. To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
Make-Ahead Instructions
Cupcakes can be made ahead one day in advance, covered, and stored at room temperature. Frosting can also be made one day in advance, covered, and stored in the refrigerator until ready to use.
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Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in December 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
