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. 
I made that cake a few months back and it was awesome. It’s a good thing I don’t have any apples or else I’d make another one!
I have wanted to make this one for a while now, I better get on it.
Mmm, I love the smell of apple desserts baking! This looks like a great recipe. Thanks for posting. 🙂
~bensbaby116
I made this cake on Friday, and it was amazing, even though there were some problems. One, I used a silicone bundt pan because I realized too late I didn’t have a metal one, so I had to cook it forever, and in the end the inside around the cone never really cooked. I just scooped that out and the rest was delicious. Yum. P.s. Love your blog.
Now that is an apple cake! looks delicious!
I can’t wait to try this. We’re going to Brown County this weekend, and this apple cake would be the perfect addition to the trip! Thanks for sharing!
Love all those big chunks of apple in the cake. It looks delicious!!
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