Best Gingerbread Cupcakes With Lemony Frosting Recipes

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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 CURD FILLING AND WHIPPED CREAM FROSTING RECIPE - (4.4/5)



Gingerbread Cupcakes with Lemon Curd Filling and Whipped Cream Frosting Recipe - (4.4/5) image

Provided by DeBruynC1

Number Of Ingredients 27

For the lemon curd filling:
3tablespoons3 tablespoons unsalted butter, softened
1/2cup1/2 cup granulated sugar
1large1 large egg
1large1 large egg yolk
1/3cup1/3 cup fresh lemon juice
zestzest of one lemon
For the gingerbread cupcakes:
3/4cup3/4 cup all purpose flour
3/4cup3/4 cup cake flour
1/2cup1/2 cup light brown sugar, loosely packed
2teaspoons2 teaspoons ground cinnamon
1 1/2teaspoons1 1/2 teaspoons baking soda
1/2teaspoon1/2 teaspoon kosher salt
1/8teaspoon1/8 teaspoon ground cloves
pinchpinch freshly grated nutmeg
1/2cup1/2 cup cold unsalted butter, cut into small cubes
2large2 large eggs
3/4cup3/4 cup nonfat Greek yogurt
1/3cup1/3 cup unsulphured molasses (not blackstrap)
2teaspoons2 teaspoons freshly grated ginger
For the whipped cream:
1cup1 cup + 2 tablespoons heavy cream, divided
1teaspoon1 teaspoon gelatin powder
1/3cup1/3 cup powdered sugar
Garnish
Approx. 3 tablespoons chopped candied ginger

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.

GINGERBREAD CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Gingerbread Cupcakes with Lemon Cream Cheese Frosting image

Categories     Cake     Ginger     Dessert     Bake     New Year's Day     Cream Cheese     Lemon     Spice     Birthday     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 17

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
1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 large egg, beaten lightly
1 teaspoon baking soda
8 ounce 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.

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

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING



Gingerbread Cupcakes with Cream Cheese Frosting image

A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings     Cream Cheese

Yield 12

Number Of Ingredients 18

5 tablespoons unsalted butter, softened
½ cup white sugar
½ cup unsulfured molasses
1 egg
1 egg yolk
1 ¼ cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon baking soda
½ cup hot milk
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
⅔ cup sifted confectioners' sugar
¼ teaspoon lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  • Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  • Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  • Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  • To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 36.8 g, Cholesterol 56.4 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 184.5 mg, Sugar 23.3 g

GINGERBREAD CUPCAKES



Gingerbread Cupcakes image

Gold Medal® flour provides a simple addition to these gingerbread cupcakes piped with creamy frosting - an elegant dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 19

Reynolds™ Baking Cups
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 eggs
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
1 to 2 teaspoons milk

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.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 37 g, TransFat 0 g

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