Gingerbread Cupcakes with Lemony Frosting

Gingerbread Cupcakes:

Step 1

Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.

Step 2

Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.

Step 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.

Step 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.

Lemony Cream Cheese Frosting:

Step 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.