Fresh Ginger Cupcakes with Lemon Buttercream

If you're looking for a refreshing and light cupcake, then look no further. These gingery little guys will hit the spot for ya.


This is a David Lebovitz recipe. Need I say more?

Well, I will.

These cupcakes came out delicious! I chose to frost them with a lemon buttercream because my boyfriend told me his mom used to make him gingerbread with lemon curd, and I wanted to do a little spin on that. The flavors were great together.

Fresh lemon with fresh ginger make for a great dessert. But next time, I will try just a regular buttercream topped with candied ginger. Yum. I can't wait. 

Ingredients for 36 mini cupcakes

• 1/2 cup (about 4 ounces) fresh grated ginger
• 1 cup molasses full or mild flavor
• 1 cup granulated sugar
• 1 cup canola oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• dash of black pepper
• 1 cup hazelnut milk
• 2 teaspoons baking soda
• 2 eggs, at room temperature

Preheat oven to 350 degrees and line muffin pans. 

In a bowl, mix together the molasses, sugar, and oil. 

In another bowl, combine the flour and spices. 

In a small saucepan, bring the milk to a boil and then stir in the baking soda. Mix the milk into the wet ingredients and then fold in the grated ginger.

Gradually fold the dry ingredients into the wet ingredients. Add eggs and mix until all is incorporated. Divide the batter evenly into the muffin pans. Bake for 10-12 minutes, or until done. Use the toothpick test!

Allow the cupcakes to cool completely before frosting.

In the meantime...

In a stand mixer bowl, cream together:

• 1/2 cup vegan butter, at room temperature
• 1/4 cup vegan cream cheese 

On low speed, gradually add:

• 2-3 cups confectioners' sugar
• 1 tablespoon hazelnut milk
• juice of 1 lemon
• zest of 1 lemon

Whisk until desired consistency is met. Frost cupcakes when cool.