Gingerbread Cupcakes with Chocolate Sunflower Butter Frosting

Makes 5-6 Cupcakes

Great for those allergic to peanuts or tree nuts, these fluffy, tender, and perfectly spiced Pea-NOT inspired cakes are the best Winter treat! Topped with a velvety smooth chocolate sunflower seed butter frosting.

Ingredients

Wet:


2 tbsp oil


3 tbsp dark brown sugar


1 tbsp molasses


2 tbsp vegan yogurt


½ tsp apple cider vinegar


2-3 tsp vanilla extract


Splash of almond extract


¼ cup non-dairy milk or water

Dry:


½ cup white flour


1 ½ tsp ginger


1 tsp cinnamon


½ tsp nutmeg


¼ cloves


Pinch of cardamom


1 tsp baking powder


¼ tsp baking soda


Pinch of salt

Frosting:


6 tbsp vegan butter, room temperature


¼ cup sunflower seed butter (see notes at the bottom of page for how to make your own!)


2 tsp vanilla 


3 tbsp cocoa powder


1 cup + 2 tbsp powdered sugar


Pinch of salt (only if using unsalted butter or seeds)

Topping:

3 No Whey Chocolate "Pea-NOT Cups"

Sprinkles and/or sunflower seeds (optional)

Instructions

Preheat oven to 350 degrees Fahrenheit, and line a standard 6-cup muffin tray with cupcake wrappers.

 

In a large bowl, cream together oil and sugar before whisking in remaining wet ingredients. Set aside.

 

In a separate medium bowl, gently whisk together all dry ingredients. Pour half into the wet mixture, stir, then add in the remaining portion, making sure everything is thoroughly combined and a batter has formed. 

 

Using a spoon or ice cream scoop, fill each liner just over ½ way full, and tap the tray against a hard surface to release any air. Liners should be no more than 3/5 full. (Cupcakes will rise a lot!)

Bake cupcakes for 15-20 minutes, or until they have risen, and a toothpick inserted into the center of one comes out clean.

Let cupcakes cool completely in tray, or transfer to cooling racks after 15 minutes.

In the meantime, let’s make our frosting. In an electric mixer with whisk attachment, whip vegan butter and sunflower seed butter on high for about 30 seconds until they are slightly creamed and fluffy.

 

Next, add vanilla, salt, cocoa powder, and powdered sugar. Set mixer on low until the frosting has barely started to come together.

 

Beat on high speed for a minute, whipping for another minute, scraping down sides of the bowl when necessary. Turn off mixer when all ingredients are thoroughly incorporated, and frosting is light, fluffy, and thick.

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Then pipe (or spread) onto completely cooled cupcakes, and top each with half a Pea-NOT Cup. Add sprinkles and/or sunflower seeds if desired. 

Store any leftovers in an airtight container in refrigerator for up to 4 days.

Notes

Use any vegetable oil or neutral-tasting oil.

In place of vegan yogurt, applesauce should be fine.

Sunflower seeds/butter can be salted and/or roasted, or just plain. Up to you!


For the sunflower seed butter: To a food processor or blender, add about ⅓ cup sunflower seeds + 1 tsp oil + 2 tsp water. Pulse/blend until you have a mostly smooth butter, adding more water or oil if needed and frequently scraping down sides.

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