Gingerbread Cupcakes With Lemon Cream Cheese Frosting

gingerbread-cupcakes-lemon-frosting
Photo by Emily Kinni
Rating
Read Reviews
  • Makes 24 cupcakes
  • Hands-On Time
  • Other Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 16 g (10 g saturated fat)
    • Cholesterol 65 mg
    • Sodium 170 mg
    • Protein 3 g
    • Carbohydrate 44 g
    • Sugar 32 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 75 mg

Make the cupcakes: Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg; set aside.

Beat the butter and sugar with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Beat in the molasses and ginger, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

Ingredients

  1. Check 2 1/2 cups all-purpose flour, spooned and leveled
  2. Check 1 1/2 teaspoons baking powder
  3. Check 1/4 teaspoon baking soda
  4. Check 1 1/2 teaspoons ground ginger
  5. Check 1 1/2 teaspoons ground cinnamon
  6. Check 1/2 teaspoon fine salt
  7. Check 1/4 teaspoon ground cloves
  8. Check 1 cup (2 sticks) unsalted butter, at room temperature
  9. Check 3/4 cup packed dark brown sugar
  10. Check 3/4 cup light molasses
  11. Check 1 tablespoon freshly grated ginger
  12. Check 3 large eggs, at room temperature
  13. Check 1 cup whole milk
  14. Check 1 8-ounce bar cream cheese, at room temperature
  15. Check 1/2 cup (1 stick) unsalted butter, at room temperature
  16. Check 1 pound confectioners' sugar (about 3 3/4 cups)
  17. Check 2 tablespoons fresh lemon juice, plus 2 teaspoons lemon zest
  18. Check 1/4 teaspoon salt

Directions

  1. Make the cupcakes: Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, and nutmeg; set aside.
  2. Beat the butter and sugar with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Beat in the molasses and ginger, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Let cool.
  5. Make the frosting: Beat the cream cheese and butter with an electric mixer on high until smooth, 1 to 2 minutes. Add the sugar, lemon juice, and salt and beat until fluffy, 3 to 5 minutes. If necessary, slightly chill the frosting to stiffen it before using. Frost the cupcakes and sprinkle with the lemon zest.


Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.