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

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Photo by Rebecca Bent

Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

Recipe notes

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