Gingerbread Cupcakes with Cream Cheese Frosting

SUBMITTED BY: Kevin Ryan PHOTO BY: SUGARPLUMSCOOKIES

"A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting."

SERVINGS & SCALING

Original recipe yield: 12 cupcakes

USMETRIC

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INGREDIENTS

5 tablespoons unsalted butter, softened
1/2 cup white sugar
1/2 cup unsulfured molasses
1 egg
1 egg yolk
1 1/4 cups all-purpose flour
1 tablespoon Dutch process cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
2/3 cup sifted confectioners' sugar
1/4 teaspoon lemon extract

READ REVIEWS (30)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 22, 2003 by ELBISKER

I have searched for the perfect gingerbread recipe, and this is definitely the one--moist and spicy, and the cocoa powder somehow ties all the other flavors together. It's also quite easy to make. The only thing to watch out for is the frosting recipe attached to it--something's not recorded quite right. Try this instead: cream together 8 oz. cream cheese, 4 Tbs cream and 2 cups sugar--light, sweet and simple.

27 users found this review helpful

Reviewed on Nov. 6, 2006 by PURSEONALITY

I gave this four stars only because I had to change the frosting. Used 8 ounces cream cheese, 2 cups confectioners sugar & added 1/4 tsp lemon extract. The frosting turned out great. The cupcakes were delicious!! A little on the dry side with 20 mins cook time - will try 16 mins next time as another reviewer suggested!

6 users found this review helpful