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.

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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

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10 Responses to “Double Fudge Brownies”

  1. #
    1
    Mandy — October 1, 2010 at 1:42 pm

    I LOVE LOVE LOVE brownies!!! Will definitely try out this recipe… soon.

    (Just can’t let my husband know, who is a personal trainer, lol!)

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    2
    Fun and Fearless in Beantown — October 1, 2010 at 1:57 pm

    These were seriously the best brownies ever! I can’t wait to re-use this recipe!

  3. #
    3
    Sheila — October 1, 2010 at 2:20 pm

    Those look outrageously delicious!!!

  4. #
    4
    Courtney — October 1, 2010 at 2:46 pm

    I love me a good brownie – but can you believe that I haven’t actually made homemade brownies. I really must change that!!

  5. #
    5
    Evan B — October 1, 2010 at 3:48 pm

    Who doesn’t love brownies?! I don’t know if I could wait a whole night and not devour these immediately out of the oven!

  6. #
    6
    nutmegnanny — October 1, 2010 at 4:18 pm

    Yum! I love brownies! I’m thinking I actually might make some right now 🙂

  7. #
    7
    Megan — October 1, 2010 at 4:34 pm

    You have way more willpower than I do. I rarely let brownies cool. I love when they’re warm and gooey… and yes, then throw some vanilla ice cream and hot fudge and whipped cream on top!

    I was good, and I let my KAF brownies rest overnight though.

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    8
    THE OLD GEEZER — October 1, 2010 at 10:40 pm

    I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.

    God Bless You ~Ron

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    9
    The Small Boston Kitchen — October 2, 2010 at 1:06 pm

    HAHA, I totally cracked up at this post for two reasons: I love that you used the expression “Get outta town!” and that you posted the pic of our brownies that were, the best brownies ever. See? We just knew..

    Great post, as always!

  10. #
    10
    Eliana — October 4, 2010 at 7:44 pm

    These look sinfully delicious 🙂

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