Gingerbread Cupcakes with Lemony Frosting

Directions

1. 1.

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

2. 2.

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

3. 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.

4. 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.

5. 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.