These mini gingerbread cupcakes are vegan, gluten-free, and healthy, perfect for Christmas treats. The recipe yields 24 mini cupcakes and combines wet and dry ingredients for a flavorful batter, baked to perfection and topped with a luscious icing.
1: Preheat your oven to 350°F.
2: Combine all dry ingredients in one bowl.
3: Then add the wet ingredients and mix well.
4: Grease a cupcake pan with coconut oil or avocado oil and pour in the batter.
5: Bake for 25 minutes.
6: Cool down before adding the icing.
7: For the icing, mix the vegan cream cheese and coconut whipped cream until smooth and creamy.
8: Prepare a piping bag and start decorating the cupcakes.
