Vegan Eggless Ginger Squash Cupcakes Recipe

Name: Vegan Eggless Ginger Squash Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached all-purpose flour; ¼ teaspoon salt; 1 tablespoon baking powder; ¾ cup sugar; 1 teaspoon ground ginger; ½ teaspoon cinnamon; ¼ teaspoon ground cloves; ¾ cup squash puree; 4 tablespoons canola oil (1/4 cup); ½ cup unsweetened soymilk (approx, see directions)

Servings: persons

2 cups unbleached all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder
¾ cup sugar
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon ground cloves
¾ cup squash puree
4 tablespoons canola oil (1/4 cup)
½ cup unsweetened soymilk (approx, see directions)

1
Whisk the flour, salt, baking powder, sugar, and spices together in a bowl.
2
Add the squash puree and oil and whisk well, the dough should be thick and hard to mix now.
3
Add just enough soymilk to make the dough creamy and no flour sticking to the bottom of the bowl, but make sure it's not too runny.
4
Line a cupcake pan with 12 muffin papers and fill each one about halfway.
5
Get another pan and add more papers if you have more batter.
6
Bake at 350F for 25-30 minutes or until the tops have browned and set.
7
Let cool before adding the frosting of your choice.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups unbleached all-purpose flour, ¼ teaspoon salt, 1 tablespoon baking powder, ¾ cup sugar, and more.

Yes, Vegan Eggless Ginger Squash Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Eggless Ginger Squash Cupcakes

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