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



Gingerbread Cupcakes image

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

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup water
1/2 cup molasses
1-1/3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
MAPLE FROSTING:
1/3 cup butter, softened
1 ounce cream cheese, softened
1/4 cup packed brown sugar
Dash salt
1/4 cup maple syrup
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

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 ORANGE ICING



Gingerbread Cupcakes with Orange Icing image

Provided by Ina Garten

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 19

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulfured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
8 ounces cream cheese, at room temperature
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
1/2 pound confectioners' sugar, sieved
6 pieces dried crystallized ginger (not in syrup), sliced in half

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
  • Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
  • Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
  • Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
  • For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  • When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

SPICED GINGERBREAD MINI CUPCAKES



Spiced Gingerbread Mini Cupcakes image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 24 mini cupcakes

Number Of Ingredients 17

Nonstick cooking spray, for the muffin tin
1 cup all-purpose flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons unsalted butter, melted and cooled
1/3 cup granulated sugar
1/4 cup molasses
1/4 cup sour cream
1 large egg
3 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon freshly grated lemon zest, plus more for decoration, optional
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioner's sugar, sifted
Yellow sprinkles and sliced crystallized ginger, for decoration, optional

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 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 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 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 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

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

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2019-12-05 Gingerbread Cupcakes. Preheat your oven to 350°F and line a cupcake pan with paper liners. Combine the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt in a medium bowl. Stir well. In the bowl of an electric mixer, beat the butter and dark brown sugar until blended.
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GINGERBREAD CAKES WITH LEMON-GINGER FROSTING - SIMMER AND SAGE
2022-01-17 The Lemon-Ginger Frosting. The frosting can be piped in any design you like. I like to go along with the lines that are created from the mini bundt pan. The lemony flavor complements gingerbread like no other flavor can. That said, if you’re not a huge fan of lemon, feel free to omit the frosting and just top with powdered sugar.
From simmerandsage.com


GINGERBREAD CUPCAKES - SUGARFACEBAKES
2018-12-06 Directions. Pre-heat oven to 350 degrees F. Line 12 cup cupcake pan with cupcake liners. In a large bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg together.
From sugarfacebakes.com


GINGERBREAD CUPCAKES WITH LEMON FROSTING
The lemony cream cheese frosting with the sprinkle of toffee bits ... Dec 19, 2015 - If you love gingerbread cookies we think you will love these cupcakes. Pinterest
From pinterest.ca


SCD + GRAIN-FREE ICED GINGERBREAD CUPCAKES RECIPE
2018-11-23 Preheat oven to 350 degrees; In a large bowl, whisk together almond flour, pumpkin pie spice and baking soda. Add honey, melted butter, prune juice + vanilla extract and work through by hand until dough starts to form.
From lilaruthgrainfree.com


GINGERBREAD CUPCAKES! - JANE'S PATISSERIE
2021-11-10 In a pan, gently heat the unsalted butter, dark brown soft sugar, golden syrup and black treacle together in a pan until smooth, allow to cool for 10 minutes. In a large bowl, sift the self raising flour, ground ginger and ground cinnamon together and pour in the butter/sugar/treacle mix – stir to combine.
From janespatisserie.com


MINI GINGERBREAD CUPCAKES WITH LEMON-CREAM CHEESE FROSTING
2020-10-12 Preheat oven to 350°. Line 2 (24-well) mini muffin pans with paper liners. In a large bowl, beat together butter and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
From teatimemagazine.com


GINGERBREAD CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
2021-12-05 Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside. In another, large bowl cream together butter and sugar for 2 minutes. Add molasses, milk, eggs and …
From lecremedelacrumb.com


MINI GINGERBREAD CUPCAKES WITH LEMONY FROSTING
2021-10-05 8 Step. Frosting: Combine cream cheese, butter, lemon curd (if using), and vanilla extract in mixing bowl and mix until combined and smooth. With mixer on low speed, gradually add confectioner's/powdered sugar until it's smooth and the desired consistency. If it seems thin, add more sugar. If it seems stiff, add a few drops of milk to thin.
From reclamation.nmwa.org


GINGERBREAD CUPCAKES WITH LEMONY FROSTING | RECIPE | FROSTING …
Apr 16, 2020 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.ca


GINGERBREAD CUPCAKES WITH LEMON ICING RECIPE - RECIPES.NET
2022-03-23 Instructions. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap. In a separate bowl, sift together the flour, salt, baking soda and dry spices in a bowl. In a third, large bowl, beat together the molasses and ...
From recipes.net


CLASSIC GINGERBREAD CUPCAKES - TUTTI DOLCI
2021-12-14 Instructions. Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups. Whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until soft and creamy; mix in molasses and oil.
From tutti-dolci.com


GINGERBREAD CUPCAKES WITH LEMON ICING | KEEPRECIPES: YOUR …
140g unsalted butter 200g golden caster sugar 60g black treacle 60g golden syrup 2 free-range eggs, plus 2 free-range egg yolks 300g plain flour 1 tsp ground ginger
From keeprecipes.com


GINGERBREAD CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
To make the cupcakes: Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside. Whisk together the melted butter, brown sugar, molasses, and egg. Add 1/4 cup (57g) of the water to the melted butter mixture, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.
From kingarthurbaking.com


GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING - SIZZLING EATS
2022-01-08 Cupcakes. Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside. In a stand mixer fitted with the paddle attachment, add the Crisco® All-Vegetable Shortening and brown sugar; beat on medium speed until fluffy; about one minute. Add the extract, Grandma's Molasses®, egg, and milk.
From sizzlingeats.com


GINGERBREAD CUPCAKES WITH LEMON CREAM CHEESE FROSTING RECIPE
2008-09-13 The best delicious Gingerbread Cupcakes With Lemon Cream Cheese Frosting recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread Cupcakes With Lemon Cream Cheese Frosting recipe today!
From bakerrecipes.com


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