Gingerbread Cupcakes

Can be made vegan

• Ready In: 27 mins
• Serves: 12

Ingredients

• 1 1⁄4 cups all-purpose flour
• 3  teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 1⁄4 cup crystallized ginger, finely chopped
• 1⁄2 cup  vegetable oil
• 1⁄3 cup light molasses
• 1⁄2 cup  light maple syrup
• 1⁄4 cup soymilk
• 2  tablespoons yogurt (or soy yogurt)
• 1 1⁄2 teaspoons  finely grated lemon zest

Directions

1. Preheat oven to 350°F Line tins with paper cupcake liners.
2. Sift together flour through salt.
3. Wisk together wet ingredients (oil through yogurt) until well emulsified.
4. Fold dry ingredients into wet, whisking to combine.
5. Fold in lemon peel and crystallized ginger.
6. Pour into tins, 2/3 of the way.
7. Bake 17 - 22 minutes, until top springs back when touched or a toothpick comes out clean.
8. When fully cooled frost them.