Vegan recipe: Gingerbread Cupcakes with Orange-Cream Cheese Frosting

Makes: 12

1¼ cups all-purpose unbleached flour

1 teaspoon baking powder

½ teaspoon baking soda

3 teaspoons ground ginger

1 teaspoon cinnamon (or more)

¼ teaspoon ground cloves

¼ teaspoon salt

½ cup vegetable oil

1/3 cup light molasses

½ cup maple syrup

¼ cup soy milk (or slightly more)

2 tablespoons soy yogurt (or soy sour cream)

1½ teaspoons lemon zest

¼ cup finely chopped crystallized ginger (optional)

Orange-Cream Cheese Frosting:

½ cup vegan butter, softened

½ cup vegan cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 tablespoon orange zest

FOR CUPCAKES 

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

Combine the dry ingredients in a bowl. Whisk together remaining ingredients in a separate bowl. Stir flour mixture into the wet ingredients just until smooth. Fill cupcake liners two-thirds full.  Bake for 19-22 minutes, until a toothpick inserted into the center comes out clean.

Transfer to a rack and let cool completely before frosting.

FOR FROSTING 

Cream together butter and cream cheese with an electric mixer. Add powdered sugar, ½ cup at a time. Mix until smooth and creamy, adding vanilla and orange zest. Adjust texture with additional sugar and/or a little soy milk if needed. Keep tightly covered and refrigerated until ready to use.

Source:  “Vegan Cupcakes Take Over the World” by Chandra Moskowitz and Terry Hope Romero