Vegan Spice Cupcakes with Lemon Frosting


These fabulous vegan spice cupcakes with lemon frosting were originally shared with us by Isa Chandra Moskowitz and Terry Hope Romero. It was just following the release of their ever-popular cookbook, Vegan Cupakes take over the World.

Vegan Spice Cupcakes Recipe with Dairy-Free Lemon Frosting

Special Diet Notes: Vegan Spice Cupcakes with Lemon Frosting

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

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.

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Lemon Verbana Cupcakes

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About Author

Alisa is the founder of, 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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