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–+ servings
Five frosted ginger lime cupcakes garnished with lemon slices on a patterned serving plate.
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Ginger Lime Cupcakes Recipe

Vegan Ginger Lime Cupcakes with molasses, fresh ginger, warm spices, and lime frosting. Soft, balanced, and easy to make for sharing.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Assembly 10 minutes
Total Time 50 minutes
Servings 12 serves
Calories 309kcal

Ingredients

Cupcakes

  • 1/3 cup molasses not blackstrap, warmed (78 ml)
  • 3/4 cup light brown sugar 154 g
  • 1/2 cup neutral oil 120 ml
  • 3/4 cup oat milk room temperature (180 ml)
  • 1 tbsp lime juice 15 ml
  • 2 cups all-purpose flour 240 g
  • 2 1/2 tsp baking powder 10 g
  • 2 tsp ground ginger 4 g
  • 1 tsp ground cinnamon 2 g
  • 1/4 tsp salt 2 g
  • 1/2 tsp ground nutmeg 1 g
  • 1 tbsp minced fresh ginger 15 g

Frosting

  • 1/2 cup vegan butter or margarine slightly softened (115 g)
  • 2 tbsp coconut cream very cold (60 g)
  • 2 1/4 cups powdered sugar 270 g
  • 2 tsp lime zest 4 g
  • Candied ginger or lime peel optional, to decorate

Instructions

  • Preheat oven to 350°F/175 C. Grease or place liners in wells of a 1/2 cup/120ml muffin pan.
  • Peel and minced the ginger
  • Warm the molasses until just hot. Combine in a large bowl with the brown sugar and oil. Whisk until blended.
  • Add the oat milk and lime juice. Whisk until smooth.
  • Stir in the minced ginger, ground ginger, cinnamon, nutmeg, and salt.
  • Add in the flour and baking powder and stir until smooth.
  • Scoop batter into prepared pan, leaving at least 1/4”/6mm of space at the top.
  • Bake for 20-25 minutes until a skewer inserted comes out clean.
  • Allow to cool in the pan for at least 10 minutes before moving to a cooling rack to cool completely.

Make the frosting:

  • In a large bowl, combine vegan butter, coconut cream, and lime zest. With and hand mixer or stand mixer, beat on medium low speed until smooth.
  • Add in the powdered sugar, 1/2 – 1/3 at a time, beating slowly after each addition. Once all the sugar is added, beat on high speed until light and fluffy.
  • Frosting can be stored in the fridge and should be brought to room temperature before using.
  • Once the cupcakes are cool, pipe or spread frosting on each one and decorate as desired with chopped candied ginger or lime peel.
  • Cupcakes can be stored in the fridge for up to 3 days. Bring to room temperature before eating.

Nutrition

Calories: 309kcal | Carbohydrates: 61g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 209mg | Potassium: 182mg | Fiber: 2g | Sugar: 22g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg