Index HomeSCCAA 2011 Vegan Bake Sale Cookbook Prev Next

Gingerbread Cupcakes with Cream Cheese Frosting

Recipe by Isa Chandra Moskowitz’s “Vegan Cupcakes Take Over the World”

Lisa Towell

Gingerbread Cupcakes

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 23 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 12 cup batches. Mix until smooth and creamy, then mix in the vanilla and lemon zest. Keep tightly covered and refrigerated until ready to use.