Best 4 Gingerbread Cupcakes With Cream Cheese Frosting Recipes
Indulge in the delightful aroma of freshly baked gingerbread cupcakes topped with a velvety smooth cream cheese frosting. These delectable treats are the perfect blend of warm spices and zesty ginger, offering a burst of flavor in every bite. Whether you're preparing for a festive holiday gathering or simply seeking a comforting snack, this detailed guide will lead you through the steps of creating these irresistible cupcakes with ease. With a few simple ingredients and some kitchen magic, you'll be able to impress your friends and family with this delightful confection.
Here are our top 4 tried and tested recipes!
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
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
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the butter and eggs are at room temperature before baking.
- Do not overmix the batter, as this can result in tough cupcakes.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a creamier frosting, use full-fat cream cheese.
- If the frosting is too thick, add a little milk until it reaches the desired consistency.
- Decorate the cupcakes with sprinkles, candy, or other decorations of your choice.
Conclusion:
These gingerbread cupcakes with cream cheese frosting are a delicious and festive treat that are perfect for any occasion. With their moist and flavorful sponge and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give these gingerbread cupcakes a try. You won't be disappointed!
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