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.
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.
Author: Isa Chandra Moskowitz & Terry Hope Romero
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
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
Instructions
Vegan Spice Cupcakes
- Preheat your oven to 350°F and (optionally) line a muffin pan with paper cupcake liners.
- Sift the flour, ginger, cinnamon, baking powder, baking soda, cloves, and salt into a bowl and mix.
- Whisk the oil, maple syrup, molasses, milk beverage, 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 crystalized ginger.
- Fill the cupcake liners two-thirds full.
- Bake for 19 to 22 minutes, or until a knife or toothpick inserted into the center comes out clean.
- Transfer to a cooling rack and let cool completely before frosting.
Dairy-free Lemon Frosting
- In a small bowl, cream the shortening and buttery sticks 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 the lemon zest and vanilla and beat for another 3 to 5 minutes until smooth, creamy and fluffy.
- Wrap tightly with plastic wrap and refrigerate until ready to use.
More Unique Vegan Cupcake Recipes
Butterscotch Cupcakes
Dreamy Coconut Cupcakes
Lemon Verbana Cupcakes
