Gingerbread Cupcakes with Lemony Frosting
Gingerbread Cupcakes with Lemony Frosting is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Line a muffin pan with paper cupcake liners.
Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
