RCI-BR.004.0244.001
Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Contributed by World Recipes Y-Group * Makes 12 cupca
Prep40 min
Cook50 min
Total90 min
Servings4
Difficultyadvanced
Ingredients
- 1¼ cups
- 1½ tsp
- 1 tsp
- ¼ tsp
- ½ tsp
- ¼ tsp
- stick + 2 tbsp unsalted butter½ unit
- ½ cup
- ½ cup
- egg1 largebeaten lightly
- 1 tsp
- cream cheese8 ozsoftened
- 1½ cup
- ½ tsp
- 1 tsp
- 2 tsp
- 1 tbsp
Method
1
Preheat oven to 350°F and line a standard muffin tin with paper cupcake liners.
2
Whisk together flour, ground ginger, cinnamon, ground cloves, allspice, and salt in a small bowl; set aside.
3
Cream together the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
2 minutes
4
Mix the beaten egg into the creamed butter and sugar until fully incorporated.
5
Stir the molasses into the butter mixture until combined.
6
Add the dry ingredients to the wet mixture and stir until just combined; do not overmix.
7
Dissolve the baking soda in 2 tablespoons of hot water and fold into the batter gently.
8
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
20 minutes
9
Bake for 18–20 minutes until a toothpick inserted into the center of a cupcake comes out clean.
10
Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
25 minutes
11
Beat the softened cream cheese, confectioners' sugar, vanilla, lemon zest, and fresh lemon juice together until smooth and spreadable, about 2 minutes.
2 minutes
12
Pipe or spread a generous dollop of lemon cream cheese frosting on top of each cooled cupcake and garnish with crystallized ginger slices.