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.

Print Save

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

    Pin It

19 Responses to “Dairy Free Chocolate Cookies ‘N Cream Ice Cream”

  1. #
    1
    Christine @ Christine's Kitchen Chronicles — January 22, 2013 at 10:23 pm

    Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).

    • beantownbaker — January 23rd, 2013 @ 8:30 am

      Yes, Cincinnati has changed a LOT since we moved away in 2007.

      I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!

    • beantownbaker — January 23rd, 2013 @ 8:31 am

      Ok I work for the *other* big company in town (just checked your About page).

  2. #
    2
    Eva @ Eva Bakes — January 23, 2013 at 10:55 am

    Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!

    • beantownbaker — January 23rd, 2013 @ 11:37 am

      Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.

  3. #
    3
    Cara — January 23, 2013 at 12:40 pm

    I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂

  4. #
    4
    tracy {pale yellow} — January 23, 2013 at 9:16 pm

    I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.

    • beantownbaker — January 23rd, 2013 @ 10:28 pm

      Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…

  5. #
    5
    Shannon — January 24, 2013 at 11:08 am

    love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉

    • beantownbaker — January 24th, 2013 @ 12:05 pm

      It’s ALWAYS a good idea to throw oreos in 🙂

  6. #
    6
    Sabine — January 29, 2013 at 12:07 am

    My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!

    • beantownbaker — January 29th, 2013 @ 7:51 am

      I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…

  7. #
    7
    Mary — January 31, 2013 at 12:40 pm

    I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.

    • beantownbaker — January 31st, 2013 @ 2:03 pm

      I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!

  8. #
    8
    Efrain Stamper — March 11, 2013 at 3:08 am

    This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.

  9. #
    9
    Sara — April 24, 2013 at 9:36 am

    I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?

  10. #
    10
    Raigon — October 21, 2013 at 5:02 pm

    Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!

    • beantownbaker — October 23rd, 2013 @ 12:28 am

      I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.

Leave a Comment