Add Recipe

Mini Gingerbread Cupcakes with Lemony Frosting

  • Serving
    42 People
  • View
    77

Ingredients

Family Story

Gingerbread has been a family favorite for decades. My great-grandmother, Florence Barker Harnden, lived in Rangeley, Maine, and the silhouette artist Kaye Housel was a friend of hers. My family visited Rangeley every summer while I was growing up, and a highlight was going with my great-grandmother to Mrs. Housel’s studio and eating gingerbread warm from the oven, plain or dusted with confectioner’s sugar. This isn't her recipe; my aunt thought Mrs. Housel used a box mix. Over the years I've tried different gingerbread recipes, playing with spices and flavor notes. I like the hint of lemon in these; they're delicious with a glass of iced tea in the hot summer. I bake these cupcakes to send to friends and family for the holidays, and the warm spicy taste of gingerbread takes me back to those cool Maine summers so long ago.

Directions

1 Step

Preheat oven to 350 degrees. Line two mini-muffin pans with foil or paper liners (Note: you might not use all 48 liners).

2 Step

Heat butter and molasses in a small saucepan on medium heat until butter melts and molasses just boils. Pour into the mixing bowl of a stand mixer and let cool for 5 minutes.

3 Step

Sift together dry ingredients (flour, baking soda, milk powder if using, ground spices, and salt), and use a fork or whisk to combine.

4 Step

After butter/molasses mixture has cooled, add sour cream, lemon curd, and orange zest and mix on low to combine.

5 Step

Keep mixer on low speed and gradually add dry ingredients to wet ingredients; mix until just combined.

6 Step

Using a small scoop, put batter into lined muffin pans; fill about 2/3 full. Bake 12-13 minutes until a tester or toothpick comes out clean. Remove from oven and let cool in pan for about 10 minutes before removing from pan and placing on a cooling rack.

7 Step

Let gingerbread cupcakes cool completely before frosting. Option 1: Leave gingerbread cupcakes without frosting. Option 2: Dust with confectioner's/powdered sugar if you don't want to make frosting.

8 Step

Frosting: Combine cream cheese, butter, lemon curd (if using), and vanilla extract in mixing bowl and mix until combined and smooth. With mixer on low speed, gradually add confectioner's/powdered sugar until it's smooth and the desired consistency. If it seems thin, add more sugar. If it seems stiff, add a few drops of milk to thin.

9 Step

Frost gingerbread cupcakes after they are completely cooled.

10 Step

This recipe makes 12 full-size cupcakes (bake for 25-30 minutes) or two 8"x8" cakes (bake for 35 minutes, rotating pans halfway through). A toothpick should have only fine, dry crumbs; if it comes out wet, bake for another few minutes.

YOU MAY ALSO LIKE

Leave a Review

This site uses Akismet to reduce spam. Learn how your comment data is processed.

X