Gingerbread Cupcakes With Lemon Cream Cheese
Description
These Gingerbread Cupcakes offer a perfect balance of warm, cozy spices and bright, citrusy freshness. The cake itself is dense and moist, infused with the comforting flavors of ground ginger, cinnamon, cloves, and allspice, bound together by rich molasses. It’s the kind of dessert that feels like a hug in a cup. The lemon cream cheese frosting provides a necessary contrast, cutting through the sweetness with a sharp, zesty tang that highlights the spices rather than masking them. These cupcakes are ideal for holiday gatherings, afternoon tea, or simply as a treat on a chilly day. They pair beautifully with a hot cup of coffee or tea.Ingredients
Directions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, allspice, salt, and baking soda. Set aside.
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In a large bowl, cream together 1/2 stick (4 tablespoons) of softened unsalted butter and granulated sugar until light and fluffy.
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Beat in the molasses and beaten egg until smooth and well combined.
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In a small heatproof bowl or measuring cup, combine boiling water and baking soda (if not already mixed with dry ingredients, stir to dissolve). Stir this mixture into the wet ingredients.
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Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. The batter may look curdled; this is normal.
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Divide batter evenly among the prepared cupcake liners, filling each about halfway.
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Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Tops may be flat or slightly indented.
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Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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While cupcakes cool, prepare frosting: In a bowl, beat softened cream cheese and remaining 2 tablespoons of unsalted butter until smooth.
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Add confectioners' sugar and vanilla extract, beating until fluffy and smooth.
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Beat in lemon zest and lemon juice. Chill frosting for 30 minutes to firm up.
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Once cupcakes are completely cool, frost each cupcake generously.
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Top each frosted cupcake with a few slices of crystallized ginger. Serve immediately.
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 butter and cream cheese are at room temperature for best results when creaming.
The batter will appear curdled after adding the boiling water/baking soda mixture; do not overmix.
Frosting must be chilled for 30 minutes to hold its shape on the warm cupcakes.
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated due to the cream cheese.
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