Gingerbread Cupcakes with Cream Cheese Frosting
Recipe by Isa Chandra Moskowitz’s “Vegan Cupcakes Take Over the World”
- 1 1⁄4 cup all-purpose flour
- 1 tsp baking powder
- 1⁄2 tsp baking soda
- 3 tsp ginger, ground
- 1 tsp cinnamon, ground
- 1⁄4 tsp cloves, ground
- 1⁄4 tsp salt
- 1⁄2 cup vegetable oil
- 1⁄3 cup light molasses
- 1⁄2 cup maple syrup
- 1⁄4 cup soy milk
- 2 Tbsp soy yogurt
- 1 1⁄2 tsp lemon zest, finely grated
- 1⁄4 cup crystallized ginger, finely chopped
Preheat the oven to 350° F.
Line muffin pan with cupcake liners.
Sift flour, baking powder, baking soda, ginger, cinnamon,
cloves and salt in a bowl and mix.
Whisk 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 liners 2⁄3 full. Bake for 19 or 22 minutes,
until a knife or toothpick inserted into the center comes out clean.
Let cool completely before icing.
Lemony Cream Cheese Frosting
Cream together margarine and cream cheese until just combined.
Use a handheld mixer to whip while adding the confectioner’s sugar
in 1⁄2 cup batches. Mix until smooth and creamy,
then mix in the vanilla and lemon zest. Keep tightly covered
and refrigerated until ready to use.
- 1⁄4 cup non-hydrogenated margarine, softened
- 1⁄4 cup vegan cream cheese, softened
- 2 cups confectioner’s sugar
- 1 tsp vanilla extract
- 1 Tbsp finely grated lemon zest