Form special memories with guests and create a magical moment with these elegant and fancy Ginger and Lime Cupcakes. The perfect bridal shower dessert or delectable treat for summer parties, these light, zesty cupcakes are completely vegan yet so delicious that your friends will be asking you for the recipe. Decorate with candied ginger, lime zest or even edible flowers for a dreamy look - they will look just as beautiful as they taste!
Vegan Ginger Lime Cupcakes makes: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 25 minutes
Assembly Time: 10 minutes
Total Time: 50 minutes
You will need
• 1/3 cup/78ml molasses (not black strap), warmed
• 3/4 cup/154g light brown sugar
• 1/2 cup/120ml neutral oil
• 3/4 cup/180ml oat milk, room temperature
• 1 tbsp/15ml lime juice
• 2 cups/240g all-purpose flour
• 2 1/2 tsp/10g baking powder
• 2 tsp/4g ground ginger
• 1 tsp/2g ground cinnamon
• 1/4 tsp/2g salt
• 1/2 tsp/1g nutmeg
• 1”/1 tbsp/15g minced fresh ginger
For the frosting:
• 1/2 cup/115g vegan butter or margarine, slightly softened
• 2 tbsp/60g coconut cream, very cold
• 2 1/4 cups/270g powdered sugar
• 2 tsp/4g lime zest
• Optional: candied ginger or lime peel to decorate
To begin, preheat oven to 350°F/175 C. Grease or place liners in wells of a 1/2 cup/120ml muffin pan.
Peel and mince 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 a 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 but 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.
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