GINGERBREAD CUPCAKES WITH LEMONY FROSTING
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
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
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
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
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
SPICED GINGERBREAD MINI CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 24 mini cupcakes
Number Of Ingredients 17
Steps:
- For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
- Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
- For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
- Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.
GINGERBREAD CUPCAKES WITH LEMON CREAM CHEESE FROSTING
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
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
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
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
LEMON CUPCAKES WITH LEMON FROSTING
The best lemon cupcake topped with a sweet lemon frosting.
Provided by AngelaD
Categories Desserts Frostings and Icings Lemon
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
- Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 35.6 g, Cholesterol 60.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.1 g, Sodium 161.4 mg, Sugar 23.5 g
GINGERBREAD CUPCAKES WITH LEMON ICING
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
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
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- 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.
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