Gingerbread Cupcakes With Lemony Frosting

• 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

1. Preheat oven to 350u0b0F. 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.

flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, salt, vegetable oil, light molasses, maple syrup, soy milk, soy yogurt, lemon zest, crystallized ginger, nonhydrogenated margarine, cream cheese, confectioners, vanilla, lemon zest

Taken from www.epicurious.com/recipes/food/views/gingerbread-cupcakes-with-lemony-frosting (may not work)