Name: Vegan Gingerbread Cupcakes with Lemony Cream Cheese Frosting
Yield: Makes 12 cupcakes
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/2 cup vegetable oil; 1/3 cup light molasses; 1/2 cup maple syrup; 1/4 cup soy milk; 2 tablespoons soy yogurt; 1 1/2 teaspoons finely grated lemon zest; 1/4 cup finely chopped crystallized ginger; 1/4 cup nonhydrogenated margarine, softened; 1/4 vegan cream cheese, softened; 2 cups confectioners’ sugar; 1 teaspoon vanilla extract; 1 tablespoon of finely grated lemon zest

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Photo by Rebecca Bent

Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

Recipe information

Yield
Makes 12 cupcakes

Ingredients

Gingerbread Cupcakes:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup vegetable oil

1/3 cup light molasses

1/2 cup maple syrup

1/4 cup soy milk

2 tablespoons soy yogurt

1 1/2 teaspoons finely grated lemon zest

1/4 cup finely chopped crystallized ginger

Lemony Cream Cheese Frosting:

1/4 cup nonhydrogenated margarine, softened

1/4 vegan cream cheese, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

1 tablespoon of finely grated lemon zest

Preparation

Gingerbread Cupcakes:
Step 1
Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
Step 2
Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
Step 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.
Step 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.
Lemony Cream Cheese Frosting:
Step 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.

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TagsCupcake Cake Dessert Ginger Herbs & Spices Cinnamon Molasses Lemon Citrus Fruit Cream Cheese Cheese Dairy Nut Free Dairy Free Vegan Easy Baking Electric Mixer Christmas Fall Winter Cookbooks

Recipe notes

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