Gingerbread Cupcakes with a Lemon Cream Cheese Frosting

5 from 5 votes

Gingerbread Cupcakes with a Lemon Cream Cheese Frosting

A robust ginger flavored cupcake with a sweet lemon buttercream frosting. Topped with a gingerbread cookie these make a fun presentation for the holidays!

Prep Time20

Cook Time28

Total Time48

Course: Dessert

Cuisine: American

Keyword: cupcakes, gingerbread, lemon

Servings: cupcakes

Calories: 370kcal

Author: Tricia

Ingredients

For the Cupcakes:

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

For the 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

Instructions

For the Cupcakes:

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.

For the Cream Cheese Frosting:

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.

Notes

Gingerbread Cupcakes adapted from a recipe by Nancy Beckman, Taste of Home.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition