Vegan Spice Cupcakes with Lemon Frosting
Prep time
Cook time
Total time
This classic molasses spice cupcake is spiked with a little zest and topping with lemon frosting for a treat that will brighten any day.
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
Vegan Spice Cupcakes:
  • 1¼ cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup oil
  • ½ cup maple syrup
  • ⅓ cup light molasses
  • ¼ cup dairy-free milk beverage
  • 2 tablespoons dairy-free yogurt
  • 1½ teaspoons finely grated lemon zest
  • ¼ cup finely chopped crystallized ginger
Dairy-free Lemon Frosting
  • ¼ cup non-hydrogenated shortening
  • ¼ cup dairy-free buttery sticks, softened
  • 2 cups powdered confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
Vegan Spice Cupcakes
  1. Preheat your oven to 350°F and (optionally) line a muffin pan with paper cupcake liners.
  2. Sift the flour, ginger, cinnamon, baking powder, baking soda, cloves, and salt into a bowl and mix.
  3. Whisk the oil, maple syrup, molasses, milk beverage, yogurt, and lemon zest in a separate large bowl.
  4. Add the flour mixture to the wet ingredients and mix just until smooth.
  5. Fold in the chopped crystalized ginger.
  6. Fill the cupcake liners two-thirds full.
  7. Bake for 19 to 22 minutes, or until a knife or toothpick inserted into the center comes out clean.
  8. Transfer to a cooling rack and let cool completely before frosting.
Dairy-free Lemon Frosting
  1. In a small bowl, cream the shortening and buttery sticks until well combined.
  2. Add the confectioners’ sugar in roughly one-half cup additions. After each addition of sugar, add a splash of lemon juice and beat well with a handheld mixer.
  3. Add the lemon zest and vanilla and beat for another 3 to 5 minutes until smooth, creamy and fluffy.
  4. Wrap tightly with plastic wrap and refrigerate until ready to use.
Recipe by Go Dairy Free at