Print Recipe

Gingerbread Cupcakes With Lemon Cream Cheese Frosting

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: Advanced

Servings: 12 Calories: 567.0

Dietary:

V Vegetarian

Description

These gingerbread cupcakes offer a warm, spiced flavor profile with deep notes of molasses and aromatic spices like ginger, cinnamon, and cloves. The tender crumb is perfectly balanced by a bright, tangy lemon cream cheese frosting that cuts through the richness. Topped with candied ginger for an extra kick of heat and texture, these cupcakes are an ideal treat for holiday gatherings, winter afternoons, or any occasion calling for something comforting yet sophisticated. They are simple to assemble using pantry staples, making them a reliable favorite for both novice bakers and seasoned cooks looking to bring a touch of seasonal warmth to their dessert table.

Directions

Preheat the oven to 350°F (175°C). Line twelve 1/2-cup muffin tins with paper liners.
In a medium bowl, sift together the flour, ground ginger, cinnamon, ground cloves, allspice, and salt. Set aside.
In a large bowl, cream together 1/2 stick (4 tablespoons) of softened unsalted butter and the granulated sugar until light and fluffy.
Beat in the molasses and the beaten egg until the mixture is smooth and well combined.
In a small measuring cup, combine the baking soda with 1/2 cup of boiling water and stir until the baking soda is completely dissolved. The mixture may fizz.
Pour the hot baking soda mixture into the molasses mixture. The batter may appear curdled; this is normal.
Add the dry flour mixture to the wet mixture and stir gently until just combined. Do not overmix.
Spoon the batter into the prepared muffin liners, filling each about halfway.
Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops may be flat or slightly indented.
Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.
While the cupcakes cool, prepare the frosting. In a bowl, cream together the softened cream cheese and the remaining 2 tablespoons of butter until smooth.
Add the confectioners' sugar and vanilla extract, beating until the mixture is fluffy and smooth.
Beat in the grated lemon zest and fresh lemon juice. Chill the frosting in the refrigerator for 30 minutes to firm up.
Once the cupcakes are cool, frost each one with the lemon cream cheese frosting.
Top each cupcake with a few slices of crystallized ginger for garnish.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 567.0kcal

% Daily Value *
Total Fat 29.3g46%
Saturated Fat 17.8g89%
Cholesterol 104.0mg35%
Sodium 633.7mg27%
Total Carbohydrate 70.7g24%
Dietary Fiber 1.0g4%
Sugars 50.4g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the cream cheese and butter are softened to room temperature before making the frosting to achieve a smooth, lump-free consistency.

The cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor and texture.

If you prefer a milder spice flavor, reduce the ground ginger to 1 teaspoon. For a stronger kick, add 1/4 teaspoon of ground nutmeg to the dry ingredients.

Dark molasses is recommended for the deepest flavor profile, but regular molasses works well too.

Gingerbread Cupcakes With Lemon Cream Cheese Frosting