GINGERBREAD CUPCAKES WITH LEMONY FROSTING

Gingerbread Cupcakes with Lemony Frosting image

Provided by Isa Chandra Moskowitz

Yield Makes 12 cupcakes

Number Of Ingredients 21

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

Steps:

Gingerbread Cupcakes:
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.
Lemony Cream Cheese 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.