These are my go-to favorite holiday cupcakes! I’m kind of crazy for anything ginger-bread, and these are topped with a fluffly light lemony cream cheese frosting.
The recipe is adapted from vegan cupcakes take over the world.
1 1/4 cups flour (we use half white and half whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup vegetable oil
1/3 cup molasses
1/2 cup maple syrup
1/4 cup non-dairy milk
1 tspn ginger
2 Tablespoons soy yogurt
1) Preheat the oven to 350 degrees. In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Set aside.
2) In a large bowl, whisk together the oil, molasses, maple syrup, non-dairy milk, and yogurt, until everything is well blended. Sift in your dry ingredients and stir with a wooden spoon until your batter comes together and is smooth.
3) Divide your batter among your 12 cupcake liners. Bake for about 20 minutes, or until your cake tester comes out clean.
Lemon Cream Cheese Frosting
1/4 cup tofutti cream cheese
1/4 cup earth balance margarine
2 cups powdered sugarzest from one lemon
squirt of lemon juice
1 tspn vanilla
Beat cream cheese and earth balance together with electric mixer; zest, lemon juice and vanilla; add powdered sugar slowly and mix for about 4-5 minutes until light and fluffy.