Gingerbread Cupcakes with Lemony Frosting
Warmly spiced gingerbread cupcakes with a tangy lemon cream cheese frosting. These vegan cupcakes feature a perfect blend of ginger, cinnamon, and molasses, topped with a creamy dairy-free frosting brightened with fresh lemon zest.
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.
Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
5 min
- 2.
Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
5 min
- 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.
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.
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