Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Gingerbread is a classic holiday flavor. I actually had never had gingerbread until I met Hubby. I guess it just wasn’t part of my eating background growing up. A few years ago I made some gingerbread cut out cookies that had a lemon cream cheese frosting piped onto them. I was remembering those cookies when I decided to make these cupcakes. I’m entering these cupcakes into Baking Bites Holiday Cupcake Contest (and just barely in time since entries are due by midnight tonight!)
I love these cupcakes because they have very festive sprinkles, (I love sprinkles), festive colors, and festive flavors. For the frosting, I made a lemon cream cheese frosting. Lemon actually pairs really well with gingerbread even though most people gave a weird look when I told them the frosting flavor.
I mentioned the festive colors. Not only are the sprinkles red and green, but the cupcake liners are as well. I love the vibrant colors of these liners and I’m hoping Santa brought me some more, because I’m starting to run low.
Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Yield: 24
Ingredients:
For the Gingerbread Cupcakes
1 1/2 c flour
2 Tbsp ground ginger
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 1/2 c (3 sticks) unsalted butter, at room temp
1 1/2 c sugar
3 Tbsp molasses
4 eggs, at room temp
1 tsp vanilla extract
For the Lemon Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 stick unsalted butter
4 cups confectioners' sugar
Zest of 1 lemon, grated
2 tablespoon fresh lemon juice
Directions:
For the Gingerbread Cupcakes
Preheat oven to 350. Line muffin tins with paper liners.
Sift flour and spices together and set aside.
Cream butter and sugar until light and fluffy. Add molasses and beat until combined. Add eggs, one at a time, beating until combined. Beat in vanilla. With mixer on low, add flour mixture until just combined.
Fill each muffin tin ~3/4 full. Bake ~25 minutes until a toothpick comes out clean. Cool completely.
For the Lemon Cream Cheese Frosting
With an electric mixer on medium, beat the cream cheese and butter until softened. Slowly add the sugar, zest, and juice and beat until creamy, about 3 minutes.
Gingerbread Cupcakes recipe from Martha Stewart
Lemon Cream Cheese Frosting recipe adapted from 52 Cupcakes
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.
http://www.simplysweeter.blogspot.com
Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?
KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.
strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh
I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.
Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.
This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂
Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :
http://www.brisbanebaker.blogspot.com
These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂
Sues
cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
http://cuppycakebakes.blogspot.com
I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?
Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.
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