Gingerbread Cupcakes With Lemony Frosting Recipe

Name: Gingerbread Cupcakes With Lemony Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F. Line a muffin pan with paper cupcake liners.
2
Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
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.
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.
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.

926

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3 teaspoons ground ginger, and more.

Yes, Gingerbread Cupcakes With Lemony Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cupcakes With Lemony Frosting

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