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Gingerbread Cupcakes with Lemon Cream Cheese Frosting

 

Yum!
31

Yield

12

servings

Prep

90

min

Cook

20

min

Ready

110

min

Trans-fat Free
 

Ingredients

1 ¼ cups all-purpose flour
1 ½ teaspoons ginger
ground
*
1 teaspoon cinnamon
¼ teaspoon cloves
ground
*
½ teaspoon allspice
*
¼ teaspoon salt
½ stick butter
2 tablespoons butter, unsalted
½ cup sugar
granulated
½ cup molasses
1 each eggs
beaten lightly, large
1 teaspoon baking soda
8 ounces cream cheese
softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
1 teaspoon lemon zest
grated
2 teaspoons lemon juice
fresh
1 tablespoon crystallized ginger (candied)
*

Directions

Into a bowl sift together the flour, the ground ginger, the cimmamon, the cloves, the allspice, and the salt.

In another bowl cream ½ 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 ½ 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 ½-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℉ (180℃) 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.

Frost the cupcakes and top each with some ginger.

Makes 12.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 30239% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 190mg 8%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 2%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 1%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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