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We had a holiday pot-luck lunch at work today and everyone signed up to bring a dish to share. I made these fun little Gingerbread Cupcakes with Lemon Cream Cheese Frosting and got very positive reviews. I also picked up a few new readers … so welcome to SRFD! I love the spices in gingerbread; the warm cinnamon, nutmeg, ginger and the tang of the molasses. These homemade cupcakes are easy to make, and just for fun, I topped them with a tiny gingerbread cookie using THIS recipe.
Gingerbread Cupcakes with Lemon Cream Cheese Frosting and gingerbread cookies – a real crowd pleaser!
The hardest part was coming up with a frosting that would compliment, and not smother, the gingerbread. I whipped up a lemon flavored cream cheese buttercream and that did the trick.
A couple of squirts of Royal Icing and a sprinkle of coarse sanding sugar, we’re good to go!
Don’t forget to PIN to your favorite holiday board!
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 2 eggs
- 1 cup water
- 1 cup unsulphured molasses
- 2 ⅔ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- Preheat oven to 350°F.
- In a large bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing until the yolk disappears. Add the water and molasses. The mixture will appear curdled, this is normal. Mix on low 1-2 minutes.
- In a medium mixing bowl whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
- With the mixer set on low speed, add the flour mixture to the creamed butter and molasses a little at a time until combined. Once incorporated, beat on medium for 2 minutes.
- Fill paper-lined muffins cups two-thirds full and bake for 20-23 minutes for until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan, then cool on a wire rack. Frost as desired.
Lemon Cream Cheese Frosting
- 1 8-ounce package cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- Zest of 1 large lemon
- 1 ½ teaspoons pure vanilla extract
- 5 cups sifted powdered sugar
- 1 to 2 teaspoons milk, as needed
- In a medium mixing bowl combine the cream cheese, butter, lemon zest and vanilla. Blend until smooth.
- Add the powdered sugar, 1 cup at a time, blending after each addition.
- Add 1 teaspoon of milk and blend for desired consistency. Add additional milk as needed, 1 teaspoon at a time.
- Frost the cupcakes as desired. Store cupcakes and left over frosting in refrigerator. Remove cupcakes to room temperature 2 hours before serving.
Each year during the Christmas holidays, our local volunteer fire department comes through the neighborhood with sirens and lights and Santa on top! Elves (firemen) share candy with the kids and all our neighbors run outside to wave at Santa. When I hear the sirens I don’t think about fire or emergencies, I suddenly turn into a 6 year old girl that can’t wait to get a glimpse of Santa! Isn’t that so cool? I love this time of year! I hope your baking and wrapping are going well. I still have shopping and wrapping to do but hope the baking is winding down. My hands are in terrible shape from washing dishes, I only have one semi-serious burn, and still have all ten fingers. It’s a good year!
Thanks so much for stopping by!