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Gingerbread Cupcakes with Lemon Frosting

Heather Carpenter's gingerbread cupcakes with lemon frosting from the 2010 HSUS holiday dessert contest

Michelle Riley/HSUS

Makes about 12 muffins.

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 crystalized ginger, plus extra for garnish


1/4 cup non-hydrogenated margarine, softened
1/4 cup vegan cream cheese, softened
2 cups confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon finely grated lemon zest


Preheat the oven to 350 F (175 C). Line a muffin or cupcake pan with paper cupcake liners.

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

Whisk together the oil, molasses, maple syrup, soy milk, soy yogurt, and lemon zest in a separate bowl.

Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the crystallized ginger.

Fill the cupcake liners 2/3 full. Bake 19 to 22 minutes or until a knife or toothpick inserted into center comes out clean. Transfer the muffins to a cooling rack, and cool them completely before frosting.


Cream together the margarine and cream cheese until just combined.

Use a handheld mixer to whip while adding the confectioner's sugar in 1/2 cup batches. Mix until smooth and creamy. Add the lemon zest, and then mix in the vanilla.

Keep tightly covered and refrigerated until ready to use. Frost the cupcakes and add a chunk or two of the crystallized ginger on top.

Recipe courtesy of Heather Carpenter. 

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