Gingerbread Caramel Cupcakes (Vegan GF)
These Gingerbread Caramel Cupcakes are fluffy, warmingly spiced and easy to make in one bowl. They are naturally vegan, egg-free and gluten-free and are made with simple, wholefood ingredients and a gooey caramel middle.
If you love all things gingerbread, caramel and cupcakes then these are the perfect bake for you. They are ideal for the start of the holiday season to really get you in the festive mood as they are packed with gingerbread flavours and topped with real gingerbread cookies. they are one of our go-to festive bakes and to make them even better, they are made with vegan, gluten-free and whole-food ingredients. I’ve topped them with a simple oat whipping cream which is delicious but you can also use buttercream or a yoghurt frosting, too.
Why will I love these?
The cupcakes are amazing:
- Gingery, warming and cosy spiced
- Packed with a gooey caramel middle
- Light, fluffy, cake-y and spongey
- Naturally egg-free, dairy-free and vegan
- Easily gluten-free and nut-free
- Easy to make in one bowl
- Made with more wholesome ingredients
- Lower in sugar and without any additives
- Great to make with little ones for Christmas
- Fun for parties and gatherings
- Piped with whipping oat cream
- Ready in less than 45 minutes
If you already love the sound of these cupcakes then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the full weights for the ingredients in the recipe card and see my favourites in the “shop the recipe” section below.
For the cupcake batter:
- Ground chia or flaxseed: this binds the batter, much like an egg would do.
- Applesauce: this adds lots of moisture, sweetness and helps to also bind the cake batter. Make sure it’s unsweetened and 100% applesauce.
- Coconut yoghurt: this adds moisture, fat and a lovely spongey texture. I use the Cocos Organic natural or vanilla yoghurt and they are both Greek-style in texture.
- Almond butter: this adds a lovely sweet nuttiness to the cupcakes and means we need less oil. You can also use cashew or peanut butter or try sunflower seed butter or tahini for nut-free cupcakes.
- Olive oil: this adds moisture and fat and makes them so fluffy and light.
- Coconut sugar: for sweetness. Regular, or golden caster sugar will also work, as well as light brown sugar.
- Apple cider vinegar: this helps to bind the mix.
- Vanilla essence and salt: for flavour.
- Plain or GF plain flour: to keep these cupcakes really light and with a delicious texture. If using gluten-free flour, make sure it’s one with xanthan gum in and that you’d usually use for baking with.
- Gingerbread spices: cinnamon, ginger, and mixed spice (or allspice) come together to make these taste amazing.
For the filling and decorating:
- Caramel sauce: I use the Natures Charm caramel sauce which is amazing, or you can make your own here.
- Oat whipping cream: I am not the biggest whipped cream fan, but the oat or coconut whipping cream from Natures Charm are both amazing and contain more natural, simple ingredients. Or you can use a classic Vanilla Buttercream or my favourite Yoghurt Frosting here.
- Gingerbread cookies: for decoration – you can make your own here.
- Sprinkles: to make these even better although the sprinkles are optional.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use your preferred 1:1 baking blend of gluten-free flour. To make these nut-free, swap the almond butter for sunflower seed butter or tahini and check your other ingredients for nuts.
How do I make the cupcakes?
These are simple to make in a few steps:
- Whisk together the wet ingredients: until smooth.
- Sift in the dry ingredients: and whisk again.
- Divide between 12 cupcake or muffin cases: and bake for 20 minutes, or until golden and well risen.
- Allow to cool on a wire rack: make sure they cool fully.
- Core the middles: and fill with caramel.
- Whisk up the oat whipping cream: until really fluffy.
- Pipe or spread on the whipped cream: and decorate with gingerbread cookies and sprinkles.
How long will they last?
These cupcakes will keep for 3-5 days in the fridge in a sealed container, although best eaten at room temperature. You can freeze the cupcakes without the filling or frosting for 1 month, wrapped well, and allow to defrost before decorating.
What else can I make?
If you are looking for other festive bakes and treats, how about:
- Chocolate Gingerbread Caramel Chestnut Cheesecake
- Mince Pie Loaf Cake
- Gingerbread White Chocolate and Pear Cake Slices
- Mince Pie Caramel Bars
- Christmas Tree Chocolate Cupcakes
Gingerbread Caramel Cupcakes (Vegan Gluten-Free)
These Gingerbread Caramel Cupcakes are fluffy, warmingly spiced and easy to make in one bowl. They are naturally vegan, egg-free and gluten-free and are made with simple, wholefood ingredients and a gooey caramel middle.
Ingredients
For the Cupcakes:
- 2 tbsp ground chia seeds with 6 tbsp water
- 200g applesauce
- 150g thick coconut yoghurt
- 60g smooth runny almond butter
- 60ml olive oil
- 100g coconut sugar
- 1 tsp apple cider vinegar
- 1 tsp vanilla essence
- 280g plain or gluten-free plain flour
- Spices: 1 tsp cinnamon, 1 tsp ginger, ¼ tsp mixed spice or allspice
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
For the Filling and Frosting:
- 12 tsp Coconut Salted Caramel Sauce
- 400ml tin Oat Whipping Cream
To Decorate:
- 12 mini gingerbread cookies
- Sprinkles
Instructions
- To prepare: chill the tin of Oat Whipping Cream in the fridge overnight.
- Preheat the oven to 160Fan/180ºC and line a cupcake tray with 12 cases.
- For the chia gel: whisk together the ground chia seeds and water. Stir and leave for 5 minutes to form a gel.
- For the cupcake batter: into a large bowl, add the applesauce, yoghurt, almond butter, olive oil, sugar, lemon juice, vanilla and the chai gel. Whisk until smooth. Sift in the flour, cinnamon, ginger, mixed spice, baking powder and bicarbonate of soda and add the salt, Whisk to a thick, smooth batter
- To bake: use an ice cream scoop or spoons to scoop the batter into the cupcake cases, filling ¾ full. Bake for 18-20 minutes, until well-risen, golden and an inserted skewer comes out clean.
- To cool: remove carefully from the cupcake tray and allow to cool fully on a wire rack.
- For the frosting: scoop all the contents of the oat whipping cream into a bowl and whisk/beat with an electric handheld or freestanding mixer for 2-3 minutes, until really fluffy. Spoon into a piping bag with a star-shaped, or other, nozzle.
- To fill the cupcakes: core out the middle of the cupcakes and spoon in the caramel. Add the top of cake back on and pipe on the whipped cream. Decorate with gingerbread cookies and sprinkles.
- Enjoy straight away or keep in a sealed container in the fridge for 3-5 days although best eaten at room temperature. You can freeze the unfrosted and unfilled cupcakes for 1 month, wrapped well, and allow to defrost before decorating.
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Stay in touch
I look forward to hearing what you think of these Gingerbread Caramel Cupcakes so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With ginger cupcake love x
p.s. this recipe was first made with Natures Charm but this blog post is not sponsored and all opinions are my own.
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If you use ground flax instead of chia, do you still add the water?
Hey, yes just swap them like for like and use in the same way – it may take a little longer to form the gel with flaxseed, though! Enjoy