Gingerbread Cupcakes w/ Lemony Cream Cheese Frosting

I saw the lemon/gingerbread/cream cheese combo in this recipe and I was a bit hesitant to make these cupcakes. I mean I love all of those ingredients separately, but I couldn’t wrap my brain around those ingredients combined. You know who could? My taste buds. Holy cats, people. All I can say is make these as mini cupcakes instead of regular cupcakes or you’ll be sorry. I shoveled them, and then the HH did, too. And we had no regrets after, except that some of the frosting got on my cheek and not in my mouth. That was practically a sin.

If you can resist eating a majority of them, they’re the perfect cupcake to bring to bring to a party. They are a classy little cupcake for sure!

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon nutmeg
2 sticks unsalted butter, room temperature
3/4 cup packed dark brown sugar {I used light and they turned out fine}
3/4 cup light molasses
1 tablespoon freshly grated ginger
3 large eggs, room temperature
1 cup  milk {I used 2%}

Frosting
8 oz cream cheese  room temperature
3 3/4 cups powdered sugar
1 stick of unsalted butter, room temperature
2 tablespoons lemon juice
1/4 teaspoon salt

Directions

Heat oven to 350F. Line two muffin tins with a total of 24 liners. Whisk together first 8 ingredients {through nutmeg} in a medium mixing bowl and set aside. In a stand mixer or with an electric mixer, beat the butter and sugar medium-high until fluffy, about 2 to 3 minutes. Mix in the molasses and grated ginger just until incorporated, then the eggs one at a time, scraping down the sides of the bowl if needed.

Change mixer speed to low and add 1/3 of the flour mixture followed by 1/2 of the milk, then 1/3 flour mix, other half of the milk and finally the last of the flour mixture. Mix JUST until combined.

If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins. But if you’re like the normals of the world, just fill the tins 2/3rds of the way full. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.

While cupcakes are cooking, make the frosting. Cream the butter and the cream cheese together in a stand mixer with the whisk attachment or with an electric mixer on high until smooth, 1 to 2 minutes. Add the sugar, lemon juice, and salt and beat until fluffy, about 4 minutes. Frost cupcakes and enjoy!

~Mavis

Still craving a gingerbread fix? Check out these recipes:

• Gingerbread Men
• Chewy Gingerbread Cookies
• Old Fashioned Gingerbread Cake Recipe
• Gingerbread Biscotti
• Gingerbread Waffles
• Upside Down Pear Gingerbread Cake