Spice Cupcakes with Lemon Frosting


These fabulous spice cupcakes with lemon frosting are just one example of the delicious egg-free, dairy-free recipes from “Vegan Cupcakes Take Over The World” by Isa Chandra Moskowitz and Terry Hope Romero.

Special Diet Notes: Spice Cupcakes with Lemon Frosting

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, gluten-free, soy-free, vegan, plant-based, vegetarian. Optionally soy-free and nut-free.

Spice Cupcakes with Lemon Frosting
Serves: 12
For the cupcakes:
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ⅓ cup light molasses
  • ½ cup maple syrup
  • ¼ cup dairy-free milk beverage
  • 2 tablespoons dairy-free yogurt
  • 11/2 teaspoons
  • finely grated lemon zest
  • ¼ cup finely chopped crystalized ginger
For the lemon frosting:
  • ¼ cup shortening
  • ¼ cup margarine
  • softened 2 cups confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line a muffin pan with paper cupcake liners. Set aside.
  2. Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves and salt into a bowl and mix.
  3. Whisk the oil, molassess, maple syrup, milk alternative, 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, until a knife or toothpick inserted into the center comes out clean.
  8. Transfer to a cooling rack and let cool completely before frosting.
  1. In a small bowl, cream the shortening and margarine until well combined. 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. Add lemon zest and vanilla and beat for another three to five minutes until smooth, creamy and fluffy. Wrap tightly with plastic wrap and refrigerate until ready to use.


About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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