Vegan Gingerbread Cupcakes with Lemony Cream Cheese Frosting

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

Isa Chandra MoskowitzMakes 12 cupcakesSource

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Vegan Gingerbread Cupcakes with Lemony Cream Cheese Frosting

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

Method

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

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

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.

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.

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.