Gingerbread cupcakes with lemon cream cheese frosting recipe

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  • Yield: 24
  • Total Time: 1 Hour 25 Minutes

Ingredients

Cupcakes
  • 2½ cups all-purpose flour, spooned and leveled
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup packed dark brown sugar
  • ¾ cup light molasses
  • 1 tablespoon grated ginger
  • 3 large eggs, at room temperature
  • 1 cup whole milk
Frosting
  • 1 (8-ounce) bar cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 pound confectioners’ sugar (about 3¾ cups)
  • 2 tablespoons fresh lemon juice, plus 2 teaspoons lemon zest
  • ¼ teaspoon salt
How to Make It
  1. Whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt; set aside.
  2. Beat the butter and sugar with an electric mixer until fluffy, 2 to 3 minutes. Beat in the molasses and grated ginger, then the eggs one at a time. Alternate adding in the flour mixture and the milk; mix to combine.
  3. Bake in 2 lined 12-cup muffin tins at 350°F for 15 to 20 minutes. Let cool.
  4. Beat the cream cheese and butter with an electric mixer until smooth, 2 minutes. Add the sugar, lemon juice, and salt; beat until fluffy, 5 minutes. Chill for 10 minutes. Frost the cupcakes and sprinkle with the lemon zest.
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