Dec 26, 2011

Gingerbread Cupcakes with Lemon Cream Cheese Frosting

These little Christmas cuties were so fun to make! Once I saw the gingerbread men sprinkles, I knew what I'd be using them for. And I found a super fun Etsy store where I ordered the sprinkles and mini cupcake paper liners. I am a little sad that the liners got so dark when I baked them, but they were still really cute and even more delicious! I doubled the recipe, which made about 50 mini cupcakes. We brought them to my son's preschool Christmas party and left with two!

Gingerbread Cupcakes with Lemon Cream Cheese Frosting:


5 tablespoons butter, softened
1/2 cup sugar
1/2 cup molasses
1 egg
1 egg yolk
1 teaspoon baking soda
1/2 cup hot milk
1 1/4 cups flour
1 tablespoon cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1/2 teaspoon lemon extract

Preheat the oven to 350 degrees F. Line a muffin tin with paper liners sprayed lightly with cooking spray (keeps the cupcakes from sticking to the paper).
Cream 5 tablespoons of the butter with the white sugar. Add the molasses, egg, and egg yolk.
Dissolve the baking soda in the hot milk. Set aside.
Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture a little at a time. Pour the batter evenly into the prepared liners.
Bake for 20 minutes (12 minutes for mini muffins) 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 cream cheese and butter together. Beat in the powdered sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

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