Gingerbread Cupcakes with Lemony Frosting

Ingredients

• •1¼ cups all-purpose flour
• •1 teaspoon baking powder
• •½ teaspoon baking soda
• •3 teaspoons ground ginger
• •1 teaspoon ground cinnamon
• •¼ teaspoon ground cloves
• •¼ teaspoon salt
• •½ cup vegetable oil
• •⅓ cup light molasses
• •½ cup maple syrup
• •¼ cup soy milk
• •2 tablespoons soy yogurt
• •1½ teaspoons lemon zest
• •¼ cup crystallized ginger
• •¼ cup nonhydrogenated margarine
• •¼ cup vegan cream cheese
• •2 cups confectioners' sugar
• •1 teaspoon vanilla extract
• •1 tablespoon lemon zest

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.

   5 min

2. 2.

   Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.

   5 min

3. 3.

   Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.

   10 min

4. 4.

   Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

   22 min

5. 5.

   Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then in mix in the vanilla. Add the lemon zest. Keep tightly covered and refrigerated until ready to use.

   15 min