Gingerbread Cupcakes with Cream Cheese Frosting Recipe - Allrecipes.com
Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Gingerbread Cupcakes with Cream Cheese Frosting

Read Reviews (86)

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

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Original recipe makes 12 cupcakes Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  3. 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.
  4. 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.
  5. 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 Reviews

Most Helpful Positive Review
Dec 22, 2003

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.

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Most Helpful Critical Review
Dec 08, 2010

These tasted really yummy, but when I baked them they rose & then fell & sunk in bad. They looked awful. Luckily I wasn't making them to take to anyone! They do taste wonderful though, so at least I can still eat them!

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Nov 06, 2006

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!

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Sep 27, 2007

Would have given this a 4 1/2 star rating, only because the cocoa stood out. I made mini-cupcakes (39), baked for 15 minutes and they came out full and with a nice light texture. Next time I would add more ginger and , maybe a touch of ground cloves. I will make them again !!

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Dec 24, 2005

These were great! Used 2c powdered sugar with 8oz soft cream cheese and 1tsp vanilla for the frosting.

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Sep 10, 2005

Great muffins,soft, moist and yummy. Tasts very much like parkin to me, so some of these will be done for bonfire night (I've just baffled the Americans out there, sorry!) but nope, I didn't dig the frosting much so do go with making your own I think. Actually, I don't think they even really need the icing anyway as they're so moist and yummy. I'll add a bit more spice next time, but i think i was a bit skinny on the measurements anyways :)

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Mar 15, 2008

These were excellent! The texture is wonderful. I've made cupcakes with this recipe and also a 9X13 cake...both turned out great. This was big hit at potluck!

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Dec 10, 2005

These were really pretty good. They had a nice, spicy gingerbread flavor and the lemon frosting on top was a really nice change of flavors from your usual chocolate and vanilla. I ended up filling 15 muffin tins and had to bake them about 6 minutes longer than suggested, and they blobbed over the sides of the tins. I might fill them slightly less next time if I make these again around the holidays. Especially cute with mini gingerbread man sprinkles on top.

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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