Gingerbread Cupcakes With Lemon Curd Filling And Whipped Cream Frosting Recipe 445

GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
• In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
• Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
• Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.

GINGERBREAD CUPCAKES

Steps:

• Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
• In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
• Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

GINGERBREAD CUPCAKES WITH LEMONY FROSTING

Steps:

• Gingerbread Cupcakes:
• Preheat oven to 350°F. Line a muffin pan with paper cupcake liners.
• Sift the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix.
• Whisk the oil, molasses, maple syrup, soy milk, yogurt, and lemon zest in a separate large bowl. Add the flour mixture to the wet ingredients and mix just until smooth. Fold in the chopped crystallized ginger.
• Fill cupcake liners two-thirds full. Bake for 19 to 22 minutes, until a knife or toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
• Lemony Cream Cheese Frosting:
• Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then in mix in the vanilla. Add the lemon zest. Keep tightly covered and refrigerated until ready to use.

GINGERBREAD CUPCAKES WITH LEMON CURD FILLING AND WHIPPED CREAM FROSTING RECIPE - (4.4/5)

Steps:

• Make the lemon curd filling: 1. Cream the butter and sugar in the smaller bowl of the stand mixer (with the whip attachment). 2. Mix in the eggs and then the lemon juice. (Mixture will look curdled.) 3. Transfer to a small pot and cook over medium-low heat, stirring constantly, until thickened (about 15 minutes.) The curd should coat the back of a spoon and register 170 degrees F on a thermometer. Do not allow it to boil. 4. Remove from the heat and stir in the lemon zest. Transfer to a heat safe vessel, cover the surface with plastic wrap, and refrigerate until cooled. Make the gingerbread cupcakes: 5. Preheat the oven to 350 degrees F. 6. Place the flours, sugar, spices, baking soda, and salt in the larger bowl of the stand mixer, and mix on low speed (with the paddle attachment) to combine. 7. Add the cold, cubed butter, and continue to mix on low speed for 2-3 minutes, or until the mixture resembles bread crumbs. 8. Stir in the eggs until incorporated. Mixture will resemble cookie dough. 9. Add the Greek yogurt, molasses, and fresh ginger, and continue to mix until combined. Scrape the bottom and sides of the bowl, and beat for about 90 seconds to aerate the batter and develop the cake's structure. 10. Fill each well of a paper-lined cupcake pan with 1/4 cup of batter, and bake for 20 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. 11. Cool completely, fill with lemon curd, and top with whipped cream. Make the whipped cream: 12. Place 2 tablespoons heavy cream in a small bowl, and sprinkle the powdered gelatin over the surface. Allow to stand for 5 minutes. Stir gently and warm slightly in the microwave (about 15 seconds). Stir again to ensure that the gelatin has dissolved. Allow to cool slightly. 13. Place the remaining cream in the smaller bowl of the stand mixer, and whip on high speed (with the whip attachment), until slightly thickened. 14. Add the sugar, and continue to whip until the soft peak stage. 15. Add the cooled gelatin mixture and whip until the stiff peak stage. 16. Pipe onto Gingerbread Cupcakes, and sprinkle on chopped candied ginger for garnish.