Gingerbread Cupcakes With Lemon Icing Recipes

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GINGERBREAD CUPCAKES



Gingerbread Cupcakes image

Spiced gingerbread cupcake recipe with tangy, sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays!

Provided by Sally

Categories     Cupcakes

Time 3h

Number Of Ingredients 15

1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature*
1/2 cup (120ml) milk, at room temperature*
1/2 cup (156g) molasses
1 teaspoon pure vanilla extract
1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
cream cheese frosting for topping

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 WITH LEMONY FROSTING



Gingerbread Cupcakes with Lemony Frosting image

Nothing says waiting for the holiday season to end like these moist, fluffy gingerbread cupcakes. Bring them to your next familial bash and eat them as you grit your teeth and marvel at your family.

Provided by Isa Chandra Moskowitz

Categories     Fall     Bake     Cupcake     Ginger     Lemon     Cream Cheese     Spice     Vegan     Thanksgiving     Dessert     Dairy Free

Yield Makes 12 cupcakes

Number Of Ingredients 21

Gingerbread Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest
1/4 cup finely chopped crystallized ginger
Lemony Cream Cheese Frosting:
1/4 cup nonhydrogenated margarine, softened
1/4 vegan cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon of finely grated lemon zest

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 CREAM-CHEESE FROSTING



Gingerbread Cupcakes With Lemon Cream-Cheese Frosting image

Make and share this Gingerbread Cupcakes With Lemon Cream-Cheese Frosting recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 18

1 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/4 cup unsalted butter, plus
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup unsulphured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
8 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 tablespoon thinly sliced crystallized ginger

Steps:

  • Into a bowl sift together the flour, the ground ginger, the cinnamon, the cloves, the allspice, and the salt. In another bowl cream 1/2 stick of the butter, add the granulated sugar, and beat the mixture until it is fluffy.
  • Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda.
  • Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
  • Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.)
  • Transfer the cupcakes to a rack and let them cool.
  • In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter, add the confectioners' sugar and the vanilla, and beat the mixture until it is fluffy and smooth.
  • Beat in the zest and the lemon juice and chill the frosting for 30 minutes. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.

Nutrition Facts : Calories 304.1, Fat 12.9, SaturatedFat 8, Cholesterol 53.7, Sodium 221.8, Carbohydrate 44.8, Fiber 0.5, Sugar 31, Protein 3.4

GINGERBREAD CUPCAKES WITH LEMON ICING



Gingerbread Cupcakes With Lemon Icing image

Taken from 'Waitrose Food' magazine - The spicy gingerbread and lemon icing here make these a grown-up version of the otherwise sickly-sweet cup cake - per serving 294 kcals/11g fat/7g saturated fat/o.5 salt/36 g sugars

Provided by McCarthy

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

140 g unsalted butter (40g softened)
100 g molasses sugar
125 g golden syrup
125 ml whole milk
190 g self-raising flour
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons bicarbonate of soda
60 g gingerroot, drained and chopped (stem ginger)
1 egg, beaten
200 g icing sugar (golden)
1 1/2 tablespoons lemon juice
12 pieces crystallized ginger

Steps:

  • Preheat the oven to 189C/gas 4 Line a 12-hole muffin tin with paper cases, or grease it. Put 100g butter, the molasses, sugar and golden syrup in a saucepan, heat gently, stiring until the butter has melted and the mixture is smooth. Remove from the heat and stir in the milk, set aside to cool.
  • Sieve together the flour, spices and bicarbonate of soda in a bowl Stir in the stem ginger.
  • Once the molasses mixture is cool, beat in the egg, then pour onto the dry ingredients. Fold in and stir with a spatula until smooth. Spoon into the cases so they are half full. Bake for about 15 minutes. Cool on a rack.
  • To make the icing, beat the remaining 40 g butter in a large bowl or mixer, until light. Sieve in the icing sugar and beat to incorporate (it will not become smooth at this stage, but don't worry) Add the lemon juice gradually, beating in just enough to bring the mixture together smoothly. It should still be firm enough to hold its shape., Tansfer the icing to a piping bag fitted with a star-shaped nozzle and pipe swirls on top. Cut the crystallised ginger pieces into smaller bits and top the cakes with them.

Nutrition Facts : Calories 254.6, Fat 10.5, SaturatedFat 6.4, Cholesterol 43.7, Sodium 430.1, Carbohydrate 38.9, Fiber 0.7, Sugar 20.2, Protein 2.6

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