Ingredients

• 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 crystallized ginger
• 1/4 cup nonhydrogenated margarine, softened
• 1/4 vegan cream cheese, softened
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon of finely grated lemon zest

Instructions

1. Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
2. Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
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. 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. 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.