Preheat oven to 350 degrees. Line two cupcake pans with cupcake liners. Combine all dry ingredients and set aside. Mix wet ingredients in a separate bowl. Slowly blend into dry ingredients. Stir until blended. Pour batter into cupcake liners, about 3/4 full.
Combine margarine and cream cheese until smooth. Slowly add powdered sugar, then vanilla, and lemon juice. Mix until fluffy, frosting texture is achieved.
Once cooled, frost and garnish with candy corn, gingersnap cookie, and all natural beet food coloring.