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


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


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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13 Responses to “Pumpkin Cranberry Pecan Upside Down Cake”

  1. #
    Sarah — November 24, 2010 at 4:58 pm

    This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!

  2. #
    Megan — November 24, 2010 at 5:18 pm

    Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.

    Happy Thanksgiving!

  3. #
    Stephanie — November 24, 2010 at 5:55 pm

    Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.

  4. #
    We Are Not Martha — November 24, 2010 at 5:58 pm

    Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!


  5. #
    Fun and Fearless in Beantown — November 24, 2010 at 6:02 pm

    This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!

  6. #
    Shannon — November 25, 2010 at 3:48 pm

    ooooh, my, i must try this 🙂 happy thanksgiving!!

  7. #
    Nutmeg Nanny — November 28, 2010 at 10:14 pm

    What a fabulous recipe! All the flavors sound delicious to me.

  8. #
    Shandra — November 29, 2010 at 4:45 am

    This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while

  9. #
    "pup" — November 29, 2010 at 1:13 pm

    Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
    Good job!!

  10. #
    freefoodboston — December 1, 2010 at 3:21 pm

    What a great recipe! You totally had me at caramel/pecan/cranberry topping.

  11. #
    Sophie — January 1, 2011 at 3:14 am

    Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!

  12. #
    Nancy Blume-Watson — November 30, 2013 at 1:57 pm

    I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!

    • beantownbaker — December 1st, 2013 @ 6:52 pm

      I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.

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