After a fair amount of experimentation - we've made it: cupcakes, but vegan, with no added sugar & a seriously moist centre. Guilt-free treats for anytime of the day...

This is good and lasts a long time. Goes good with cream cheese frosting or even just a sprinkle of powdered sugar.

A quick & easy way to indulge in your sweet tooth! Also it’s SUPER healthy, and great for breakfast, post-workouts, or even dessert!!

This cake is inspired by the amazing Chef John @foodwishes. This cake is moist, dense and fudgy. The only kinda cake which I would eat, as you should have known by now. I love the wonderful aroma of gingerbread spice, especially during final baking process. If I were to compare my previous pumpkin cake and this gingerbread cake, I would definitely go for gingerbread.What really got me is the hint of molasses aftertaste. It lingers at the back of my mouth for quite awhile which leaves me wanting for more. Pls do not use fresh grated ginger. It will overpower everything else (speaking from experience). Just use regular ground ginger. I also added a pinch of Chinese 5 spice for that oomph undertone flavor.I also decided to add a touch of lemon glaze to bring freshness to the cake. You can of cos serve the cake as it is, or you can go the extra mile and serve it with ice cream and tuile. Pls do not be intimidated by the look of it. It is actually fairly simple and easy. If all hell breaks loose, try again cos at the end of the day, it is just a kitchen fail down the bin. What you gain is experience, which is priceless. Okay, enuff of ranting and let's get started with the recipe.

A great recipe to make classic gingerbread men with whatever shapes you'd like. These are great to make with the kids during the holiday season. They stay soft and hold their shape once baked fairly well. Recipe Source : Sallysbakingaddiction.com

Light and very moist and full of spices, this gingerbread is a holiday favorite. Don't let the addition of black pepper and cayeene stop you from adding it, it brings just a slight warmth that sets this gingerbread to a new level. Pair it with whipped cream and/or vanilla ice cream for a amazing holds treat!

These smells bring us a little closer to Christmas. I had wanted to make these cookies for a long time and taking advantage of the fact that I had a dinner with some friends, I made them to give them as gifts. I have made holes in the top so that they can be hung from the Christmas tree too

I use blackstrap molasses. It gives the gingerbread richer flavor. Also, for a treat, I will chop up 2 tablespoons candied ginger and use real butter.

These are just a basic cupcake recipe, but they are some of the best I have tried. They are moist and fluffy. If you dont have the vanilla bean on hand, then use an additional 1/2 tsp of vanilla extract instead. Recipe source : Sallysbakingaddiction.com

I made these cupcakes because of my husband and daughters love of cinnamon bears. It was a surprise cupcake to hold the little bears! The cupcakes were so good that we were eating them for dessert.....and breakfast!

This is going to satisfy not only your cinnamon roll craving but also your cupcake craving! This recipe is super easy, fast, and super delicious!#mycookbook

I found this recipe on a blog called food.com. It was submitted by Heather Sullivan. However, the measurements were in metric so I had to convert it. In that process I got a much sticker dough than I could roll out. So I settled for a ginger drop cookie.