Prep 30 mins
Cook 18 mins
Recipe made for Volunteer Tea.Fall 2010
- 1⁄2 cup sugar
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄2 cup molasses
- 2 eggs
- 2 cups flour, all-purpose
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ginger, ground
- 1⁄2 teaspoon cinnamon, ground
- 1⁄2 teaspoon allspice, ground
- 3⁄4 cup water
- 1 (8 ounce) package cream cheese
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 2 teaspoons lemon peel, grated
- 1 teaspoon cinnamon, ground
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1 -2 teaspoon milk
- Heat oven to 375 degrees F. Place paper baking cup in each of 18 regular size muffin cups.
- In large bowl, beat granulated sugar, butter, molasses, and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 tsp cinnamon, the allspice and water. Spoon about 1/4 C 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.
- Beat cream cheese, 1/4 C butter, the lemon peel, 1 tsp 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 tsp at a time, until spreadable.
- Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.
I love gingerbread, and these cupcakes did not disappoint! Although my frosting didn't look as pretty as the snowy white frosting in Annacia's photo, I really enjoyed the lemon zest (I used Meyer lemon) and cinnamon in it. The cakes had such a nice dome to them when they baked up, too. Thanks for posting! Made for CQ2 Family Picks Switzerland for the Cherry Bombers
These gingerbread cupcakes were truly awesome. Tall, light, tender and with a perfect crumb. The spice ratio was spot on for us. Cream cheese frosting is the perfect frosting for these treats, it enhanced all the flavors. Thank you for sharing a recipe my friend that I will make again and again.
Yumm, yumm, yumm. Excellent cupcakes, the taste is full bodied but not at all too strong. These will be loved by everyone from 2 yr olds all the way up to the great grandparents. I skipped the cinnamon and lemon peel in the frosting because I wanted it to resemble snow. The frosting is great tasting too. It's a quick recipe that you'll be proud the serve to family and guests.